Besides our beloved Kashkaval, we have plenty of other Pasta Filata cheeses to be proud of. Traditionally made using the ancient techniques of stretching and curding, these same techniques are often utilized in our factories, where we still make many of our Pasta Filata range in the same way as they have been made for hundreds of years– like in the times of our grandfathers.
Our Mozzarella follows on from the very best Italian traditions, as it is clear, light in colour, has a gentle taste and, perhaps most importantly, melts on pizzas so deliciously...
And have you ever heard of Parenica Cheese? If not, then you have to try it! This traditional Slovak cheese is also very popular in Hungary, and is produced in strips, which are woven into pretty spirals by hand. Then comes the smoking, using the finest beech wood that makes this cheese perfect, as well as unique- since they are made by hand, at the end all Parenicas are different!
If you have ever been to the Middle East, then you will have heard of Jadal cheese. Crafted into thick braids by hand, this cheese delights both taste and sight. Its origins are most likely Egypt, where it is known as Halloumi, from the old Coptic word “halum”, simply meaning “cheese”.
This is also the origin of the word Halloumi that describe Cypriot Grill Cheese, which is a different product, not to be confused with Jadal- which does not need grilling to delight! Whether you have it in its natural form, or smoked, Jadal cheese is sure to leave an impression on your taste buds as well as your eyes.