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Cheese and bread workshops - photo report
ENG Warsztaty serowarskie i chlebowe - fotorelacja

On the weekend, February 18-19, 2017, a cheese and bread workshop took place at the Pod Gruszą agritourism farm. This is the second workshop in the West Pomeranian Voivodeship.

During the two intensive workshop days, participants learned the secrets of making basic cheese.

The first day of the workshop began with making Korycinski cheese together.

It's a popular, simple rennet cheese made from fresh milk. We recommend starting this cheese-making adventure with such cheese.

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Cheese workshops at the Kulinarne Atelier in Szczecin with a Polish chef and cheese maker - Gieno Mientkiewicz
ENG Warsztaty serowarskie w Kulinarnym Atelier w Szczecinie z Gienem Mientkiewiczem

Cheese workshops are a great option for laymens, who want to start their adventure with home-made cheese. On Saturday, February 20, 2016, such workshops took place in the Szczecin educational studio Kulinarne Atelier run by Leszek Wodnicki.

A group of 16 people learned to make Gouda at home under the vigilant eye of Gieno Mientkiewicz, who is a a Polish chef and cheese maker. Cezary Szczupak also honored us with his outstanding cheese from the "Kozie Frykasy" farm. Accessories needed for cheese making and substantive support were provided by Jakub Krężel from Serowar.pl.

I invite you to read and watch the photo report!

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Homemade Parmesan - a simple recipe for a great cheese!
ENG Domowy Parmezan - prosty przepis na wspaniały ser!

Parmesan cheese is one of the most famous cheeses in the world. Its history dates back to the 11th-12th century. It comes from northern Italy, near Parma and Reggio Emillia. It is made from skimmed cow's milk, making it hard and suitable for friction. In Italy, traditionally eaten to this day with pasta and ravioli. This cheese matures for a minimum of a year, although you can find rings ripening for up to 10 years.

At home, it is one of the easiest to produce. It is pressed under relatively small pressures (about 10 kg of pressure per 1 kg of cheese), the curd is not rinsed, it is not kneaded, etc. The only and most important task of the cheese maker is slow heating of the grain and continuous mixing to obtain a characteristic granular and brittle texture.

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Lambs and other butter decorations for the Easter table
Baranki i inne ozdoby z masła na wielkanocny stół

Do you remember the times when Easter lambs made of butter reigned on our tables? Let's return to the tradition! In a few steps we will show you how to make Easter butter decorations. It is not difficult at all, welcome!

In our store several wooden butter molds are available. These are high-quality forms, handmade in our Polish Tatra mountains. You will find lambs in 5 different size variants, and in addition to them a rooster, hen and various other forms, e.g. flat forms with the shape of a star and flowers. We will use the "huge" variant. However, we encourage you to use other molds throughout the year, not just for Easter!

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Cheese made of store bought milk? Of course!
ENG Ser podpuszczkowy z mleka ze sklepu? Oczywiście!

Many people who are interested in the subject of home-made cheese making do not realize how easy it is to make such cheese. Without this awareness, they often give up even the first attempt to make their own cheese, explaining this by lack of access to milk straight from the cow, lack of time, or simply lack of faith in success. I would like to show you that every cheese can be made from milk bought in a regular grocery store! Of course, not from every milk, because to form a proper curd, the milk only needs to be gently pasteurized at a temperature no higher than 75-80 degrees C. Therefore, use milk sold from refrigerators with a short shelf life; and if it is possible - fresh milk from the farmer.

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