Volovec

Volovec - ripening cheese

History:

In Slovakia, the production of Volovec cheese began in the early 1990s in Rožňava. The dairy focused on producing ripening cheeses – a segment previously uncovered in Slovakia. In 1994, the first cheese under the name Volovec, named after the 1293 m high peak towering over Rožňava, arrived on Slovak store shelves.
After ten years, production was halted due to an unfavorable business climate. It took another six years for the production of this delicacy to revive thanks to patient and honest work and the willingness to take risks, under completely different conditions, at the Sabinov production plant of MILK-AGRO, spol. s r.o.

Technology:
Volovec is a Tilsit-type cheese of Swiss origin. It is a cheese with low-heated curd. Its peculiarity is the way it matures using a mixture of bacterial cultures /Brevibacterium linens/ regularly applied to the cheese surface during the ripening process, during which the cheese matures from the rind towards its center and its typical mildly spicy aroma gradually intensifies.

This special type of cheese, suitable for gourmets, is due to its taste and aromatic properties predestined as an excellent complement for festive tables served cold, but its taste and aroma also stand out in warm cuisine as an ingredient for preparing fondue or as a topping for baking.

MILK-AGRO is the sole producer of this type of cheese in Slovakia.

Awards:
Volovec cheese has earned the Quality SK mark. At the 2016 national cheese exhibition in Prague, it was awarded a diploma with the rating EXCELLENT.