Whey

In the process of production turns only 10 % of the overall volume of the processed milk into cheese. 90 % remains as a whey, still very rich in proteins. Direct consumption of whey has recently increased in popularity. Part of whey is being thickened through evaporation (because of transport savings) and further used in the food industry.

Above the countryside of Záhorie, flat as a palm of hand, rises a small hill that gave name to a big cheese – Havran.

Rich pasture is in bodies of healthy cows transformed into outstanding milk with the taste of this country.

From wide surroundings, riding on the roads surrounded by fields, deliver the cistern cars fresh milk to be processed by us.

Perfect hygiene and technologies accompany the process of changing the milk into cheese with excellent qualities.

After millenniums of traditional production has the production of cheese turned into a scientifically controlled process, being under constant control.

Many kinds of cheese have come to the world – thanks to tradition and knowledge, or by accident. We are staying loyal to the Edam brick cheese with an outstanding quality.

Character of cheese is changing in the course of time as the cheese matures. Finally, it reaches the point where we meet as friends by the good wine.