Ripened Cheeses

These cheeses are made by so-called sweet coagulation of milk (enzymatic coagulation of milk by rennet) and then long-term ripening under optimal conditions in ripening warehouses. The uniqueness of these cheeses is conditioned by the use of first-class selected milk as raw material, adherence to traditional recipes, and classic production procedures. They are marketed in originally produced pieces - loaf, block, but also portioned in various modifications according to the intended use.
Volovec - Tilsit type cheese of Swiss origin. It is a cheese with low-heated curd. Its peculiarity is the method of ripening using a mixture of bacterial cultures (Brevibacterium linens) regularly applied to the cheese surface during ripening, during which the cheese matures from the rind towards its center and gradually enhances its typical mildly spicy aroma. This special type of cheese, suitable for gourmets, is predestined due to its taste and aromatic properties as an excellent complement for festive tables in a cold state, but its taste and aroma also stand out in warm cuisine as an ingredient for fondue preparation or as an addition for baking, application in grated form on warm meats, pizza, and pasta. MILK - AGRO s.r.o. is the only producer of this type of cheese in Slovakia.
Sabinovská tehla - Edam type cheese of Dutch origin with low-heated curd. Its ripening similarly takes place long-term in ripening packaging under controlled temperature and humidity conditions. It is a typical commercial product suitably complementing the SABI product range with a wide spectrum of use in both cold and warm cuisine.