Our company Milk-Agro listens to its customers' suggestions and therefore decided to bring the popular and exceptional Volovec cheese to its sales shelves in a new packaging - a quarter loaf! We have not changed the composition or taste, so we can still call it a TOP SABI cheese, designated EXCELLENT by the Institute of Milk, Fat, and Cosmetics of the University of Chemistry and Technology Prague!
Those of you who can't get enough of SABI Volovec, but buying a whole loaf or half-loaf for home would take up too much space in the fridge, and on the other hand, slices and cuts do not satisfy your family's appetite, from August you will be able to buy a larger but not too large slice of Volovec. We are introducing the new SABI Volovec quarter! Currently, we offer this popular and exceptional cheese in several variants in our stores:
- Volovec Slices
- Volovec Cut
- Volovec Block
- Volovec Quarter - NEW
- Volovec Half-Loaf
- Volovec Loaf
“I am very glad that our customers communicate with us. There is nothing better than knowing they are attached to you and ask for product sizes themselves. Our task and vision is to produce what they want, so their interest and opinions make us very happy. We remain open to their requests and look forward to more ideas and feedback,” said Milk-Agro deputy director Mgr. Matej Bálint.
What Makes Volovec Cheese Exceptional?
Many of you may already know, but those curious will surely be interested in how this amazingly tasty cheese is made. Volovec cheese is made by so-called sweet coagulation and then ripens for a long time under optimal conditions in ripening warehouses. “We 100% insist on the quality of our products. Our entire production is therefore subject to strict control of using only first-class selected milk, as well as adherence to traditional recipes and classic production procedures,” said Milk-Agro dairy production specialist Ing. Peter Kočiš.
Volovec is a Swiss-type cheese, Tilsit character, with low-heated curd. An interesting fact is that Volovec is not made in a day or even a week. Its ripening process takes several months, during which it is continuously monitored and special bacterial cultures are regularly applied to it by Sabinov dairy workers, causing the cheese to mature from the rind towards its center. Its uniqueness and popularity are mainly due to its specific but typically mildly spicy aroma and taste.
How Would You Rate Volovec?
You can send your feelings, impressions, or ideas about our wide range of products to Milk-Agro, s.r.o, Čapajevova 36, 080 46 Prešov, or by email to marketing@ milkagro.sk.
