Yoghurt is a drink known and enjoyed for years. Originating in the Middle East, it was spread by the Turks through the Balkans and the rest of Europe. It contains many vitamins, trace elements and beneficial bacteria. The microorganisms reduce its lactose content, so people with lactose intolerance can also drink it. It is ideal with fruit, nuts and dried fruit, and features in many recipes.

Unfortunately, shop-bought yoghurts often contain additives such as pectin to thicken them or flavourings to “improve” the taste. Yoghurts kept for a long time in shop refrigerators also have far fewer active bacteria than fresh ones.

Homemade yoghurt is healthy, easy to make and delicious; above all, we know what we are eating. Join us as we show how we make it!

Many people interested in home cheesemaking do not realise how easy it is. They often give up before their first attempt, citing a lack of milk straight from a cow, a lack of time or simply a lack of confidence that it will work.

I would therefore like to show that any cheese can be made from milk bought in an ordinary grocery shop! Not just any milk, of course: to form a proper curd, it must have been gently pasteurised at no more than 75–80°C. Higher temperatures change the protein structure, weakening the action of rennet and preventing a curd from forming. Use refrigerated milk with a short shelf life, or fresh milk from a farmer if available.

Remember when butter lambs took pride of place on our Easter tables? Let us revive the tradition! We will show you in a few steps how to make Easter butter decorations. It is not difficult: join us!

Our shop offers several wooden butter moulds, handmade to a high standard in the Polish Tatra Mountains. There are lambs in five sizes, a cockerel, a hen and various other shapes, including flat stars and flowers. We will use the extra-large Lamb mould. Try the other moulds throughout the year, not only at Easter!

Parmesan is one of the world’s best-known cheeses, with a history dating to the 11th–12th centuries. It comes from northern Italy, around Parma and Reggio Emilia. Made from skimmed cow’s milk, it is hard and suitable for grating. In Italy it is still traditionally eaten with pasta and ravioli. It matures for at least a year, though some wheels are aged for as long as ten years.

It is one of the simpler cheeses to make at home. It is pressed under relatively light weights, about 10 kg per kilogram of cheese, without washing or kneading the curd. The cheesemaker’s main task is to heat the grains slowly and stir continuously to obtain the characteristic grainy, crumbly texture.

Cheesemaking workshops are ideal for beginners wishing to start making cheese at home. One such workshop took place on Saturday 20 February 2016 at Leszek Wodnicki’s Culinary Atelier in Szczecin.

Sixteen participants learned to make homemade Gouda under Gieno Mientkiewicz’s guidance. Cezary Szczupak also joined us with his outstanding cheeses from Kozie Frykasy farm. Jakub Krężel of Serowar.pl supplied the accessories and technical support.

You are warmly invited to read and enjoy our photo report!

On the weekend of 18–19 February 2017, the Pod Gruszą agritourism farm hosted a cheesemaking and breadmaking workshop, the second in the West Pomeranian Voivodeship.

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

The first day began by making a Koryciński-style cheese together.

What are starter cultures and why are they essential in dairy production?

Starter cultures are one of the most important elements of dairy technology, in both industrial and artisan production. Although invisible to the naked eye, they determine whether milk becomes a delicate yoghurt, fresh curd cheese or a matured cheese with a complex aroma and texture.

Without starter cultures, controlled fermentation would not be possible, and dairy products would be inconsistent, short-lived and difficult to reproduce.

What exactly are starter cultures?

Starter cultures are selected strains of lactic acid bacteria added to milk in precisely defined quantities and under appropriate processing conditions. Their main task is to initiate fermentation by converting lactose into lactic acid.

What are the differences between traditional kefir grains and a freeze-dried kefir starter culture? Both products are used to ferment milk and make kefir, but they differ significantly. Here are the key points:

1. Microbiological composition

Kefir grains

• A living, natural symbiosis of lactic acid bacteria, acetic acid bacteria and yeasts.
• Usually contain a much wider diversity of microorganisms than dried cultures.
• The strains may change slightly depending on cultivation conditions.

Freeze-dried starter culture

• A blend of selected bacterial strains, sometimes with a small amount of yeast.
• The composition is precisely controlled and consistent.
• Less diverse than kefir grains, but the results are stable.

Learn the terms and expressions used in cheesemaking.

At the start of your journey, get to know the vocabulary used to make cheese.

Understanding these unfamiliar words will help you follow recipes and technical descriptions.

Annatto, mould, calcium chloride, cheese colouring, coagulation, lactic acid, muslin, pasteurisation, pressing, starter cultures… and many more.

Find out what problems you may encounter when making cheese and how to deal with them! :)

• The finished cheese is too dry or hard.
• The milk does not coagulate or form a firm curd.
• The cheesecloth is difficult to remove after pressing, and pieces of cheese come away with it.
• The cut cheese contains small holes and looks like a sponge.
• Mould develops on the cheese surface during drying or after paraffin-coating.
• and other problems...

Rennet is an enzyme that causes proteins to coagulate. It is available in two forms:

• Animal rennet comes from the stomach of a calf or lamb fed on its mother’s milk.
• Vegetarian rennet, also known as microbial rennet, contains no animal protein.

Curd is the firmer, thicker form of milk obtained after adding rennet. It contains most of the proteins present in milk, as well as fat.

During this stage, cheese develops the flavour and character typical of its variety. Maturation can take a few days or as long as six years. The temperature and humidity of the room where the cheese rests must be carefully controlled. The right temperature is very important for the development of the bacteria added to the milk at the beginning. Their growth provides sufficient acidity to preserve the cheese. Most cheeses need a temperature of 8–16°C and a fairly humid environment, at 75–95% relative humidity. A key part of maturation is the continuous exchange between gases released by the cheese, including carbon dioxide and ammonia, and oxygen in the atmosphere.

Once the cheese is dry, it can be coated with food-grade paraffin to prevent excessive moisture loss and delay mould growth during maturation.

Some cheeses, such as Swiss cheeses and Parmesan, have a naturally thick rind and are not paraffin-coated. However, even these varieties may be coated if they weigh 1 kg or less, to prevent excessive drying and unwanted hardening.

Before coating, chill the cheese in the refrigerator for a few hours so that the paraffin adheres better. Heat the paraffin in a water bath, preferably on a cooker with an extractor hood. The vapours are highly flammable, so take care when melting it. To help prevent unwanted mould, wipe the cheese with a cloth lightly dampened with vinegar and let it dry on a clean surface.

Smoking is a way to enrich the flavour of cheese.

As smoke evaporates moisture, it brings fat to the surface of the cheese. Combined with smoke, this fat has a preservative effect, provided the cheese is kept dry. Smoking gives cheese an interesting flavour and a beautiful golden colour. Note: only apply paraffin or cheese wax after smoking is complete.

The key principle is a low fire. The cheese should not heat up, as this may cause fat loss. Instead, it should hang in a smoke-filled room at a temperature no higher than 4.5°C. Oak and apple are the best woods.

Another of our projects has been delivered to DARIA Produkty z mleka, a farm in Jasienica specialising in cheese and products made from cow’s milk. This is a place where artisan production goes hand in hand with continuous development and care for the quality of the finished products.

The equipment we supplied included:

• a Plevnik SKH 200 EL ADV+ cheese vat,
• an ATM pneumatic press,
• a 150 × 53 cm brining tank,
• a 140 × 65 cm cheese draining table with a grid and an additional shelf.

Together, these machines provide a practical production setup for the successive stages of cheesemaking, from processing milk and curd, through moulding and pressing, to brining and draining the finished cheeses.

Another project successfully completed!

This time, we had the pleasure of equipping Sery od Bączków, a farm in Wymysłowo that has been developing its own dairy production and making local artisan products for several years.

The cheese dairy received a complete set of equipment to make the production of cheese and other dairy products even more efficient:

• Plevnik SKH 200 EL ADV+ cheese vat
• FJ 55 butter churn
• FJ 350 EAR milk separator
• 140 × 65 cm cheese draining table

A new project with the spirit of the Low Beskids

We had the pleasure of equipping Andrzej Pietrusza’s Serowarnia Łemkowska, a place where tradition, nature and animal welfare truly come first. The dairy produces cheeses, kefir, yoghurt and butter from the milk of cows grazing on the mountain meadows of the Low Beskids.

For this project, we supplied, among other equipment:

• PLEVNIK SKH 300 EW PRO cheese vat
• SOM-109 ADV cheese draining table
• ATM pneumatic press
• MASTER ECO milk analyser
• KADOVA moulds for 1.5–2 kg cheeses

We also supplied other equipment essential for the daily production of artisan cheeses.

We are delighted to have been part of a project built on passion and respect for nature and Lemko traditions. We wish the dairy many wonderful cheeses and continued growth!

Another Serowar.pl project – supporting a special place

We are proud to present another Serowar.pl project, this time for a special customer: the Vocational Activity Centre in Mikołów–Borowa Wieś (Agricultural and Horticultural Farm).

This place has a special social mission, helping people with disabilities develop vocational skills and participate actively in working life. The centre’s agricultural and horticultural activities include dairy cattle farming, crop production and milk processing, including cheesemaking.

The farm has extensive infrastructure and more than 60 hectares of farmland, enabling it to handle the entire process, from producing raw materials to processing and selling them.

Serki Felerki is a small artisan cheese dairy run by Paulina Feler in Smogorzewo, Greater Poland Voivodeship. The business was established in 2022 as a sole proprietorship specialising in milk processing and dairy production.

The dairy specialises in cheeses made from cow’s milk, particularly fresh rennet-set cheeses with herbs and spices, as well as curd cheeses and other dairy products. Production takes place on a small, local artisan scale, with an emphasis on natural ingredients and direct sales or local distribution.

We supplied the Serki Felerki cheese dairy run by Paulina Feler with a PLEVNIK SKH 200 EL ADV+ cheese vat. The machine will make artisan cheesemaking even more precise and convenient and support the further development of this local dairy.

Project delivered: second half of 2025; commissioned in February 2026

New project: SKH 300 EL PRO and OZS 1400 ripening chamber at “Malinowy Chruśniak” in Bydgoszcz

We are pleased to share a short report on another installation we have completed, this time at the family-run “Malinowy Chruśniak” cheese farm in Bydgoszcz’s Fordon district. We supplied and commissioned a PLEVNIK SKH 300 EL PRO cheese vat and an OZS 1400 ripening chamber.

A few words about “Malinowy Chruśniak”

“Malinowy Chruśniak” is a family-run organic cheese dairy in Bydgoszcz (Fordon), with its own milk supply and direct sales. The farm has been making goat’s and cow’s milk cheeses for years. Its products are available on site at 13 Brzegowa Street, through its online shop and at local market initiatives such as Frymark Bydgoski. This is a place with character and a steadily built reputation for quality, and we are delighted to have contributed to the development of its production.

Another project completed!
Our customer has just received a Plevnik SK Classic 50 EL cheese vat, which will be used to make delicious cheeses for personal and family use.
The customer is very pleased with the machine’s ease of use and build quality.
Our cheese vats are an ideal solution for large processors and small farms alike: reliable, robust and ready to work from day one.
Prices start at just over ten thousand Polish złoty!

Project completed: September 2025

We are proud to announce another successful delivery! This time, a PLEVNIK SKH 300 EL ADV+ cheese vat has reached a customer in Chocicza, where it will support local cheese production.

Thanks to precision manufacturing, modern technology and robust materials, our equipment provides full control over the cheesemaking process, from heating the milk to coagulation and curd processing. It is an excellent solution for small and medium-sized cheese dairies that value quality, efficiency and reliability.

Farmhouse cheeses made from cow’s milk embody natural ingredients and artisan precision. Produced in small quantities directly on the farm, they retain their full flavour and nutritional value. Fresh milk from their own cows allows cheesemakers to develop unique recipes that stand apart from mass production.

Thank you for your trust! We look forward to the first batches of delicious, traditional cheeses from Chocicza! :)

Project completed: February 2025

We are delighted to announce the completion of another major order! We supplied the Agricultural Advisory Centre in Szepietowo with a modern LEOSMAK 030 freeze dryer, a machine that revolutionises the drying of agricultural produce.

Freeze-drying technology, which removes moisture through sublimation, preserves all valuable nutrients, vitamins and aroma, making the product longer-lasting and nutritionally complete.

A freeze dryer is an excellent agricultural solution for efficiently processing crops and creating high-quality food products. We are pleased to have supported the Agricultural Advisory Centre in Szepietowo in its pursuit of innovation!

Project completed: January 2024

Following a successful tender, we supplied the Jan and Jędrzej Śniadecki Bydgoszcz University of Science and Technology with a complete line for processing milk and plant-based alternatives into fermented, cultured and matured products.

The line included PLEVNIK equipment: an SKH 100 EL PREMIUM cheese vat; an OZF 700 fermentation and cooling cabinet for yoghurt, kefir and other fermented products; an SM-97 cheese table; a PPS-U2 pneumatic cheese press; an advanced EASYFILL PN 500 E ADV+ filling and dosing machine for milk, yoghurt and other liquid products; a BS 50 brining tank with immersion baskets for easy submersion of cheeses; and a PS 50 cheese washing machine.

We also supplied MILKY equipment: an FJ 10 butter churn and an FJ 90 milk separator.

The facility additionally received a professional 3-in-1 ripening chamber with humidity and temperature control; a 125-litre SETUAY milk cooler; a CAS CL3000 label-printing scale; a milk pH tester; and accessories including knives, spoons, milk cans, cheese moulds and more.

Project completed: November 2024

FIGA Family Organic Farm keeps around 300 dairy goats and several dozen cows. The farm is located on the border between the Low Beskids and the Bieszczady Mountains.

We supplied the facility with high-quality PLEVNIK equipment: two SKH 200 EL ADVANCED plus cheese vats, a P 200 EL PRO pasteuriser, a PPS-U2 pneumatic cheese press and a PJ 25 butter churn.

We also supplied four SETUAY milk coolers: two 500-litre units and two 300-litre units.

The facility also received a Janschitz Milky FJ 350 EAR milk separator with a capacity of as much as 350 litres of milk per hour.

We additionally supplied professional KADOVA cheese moulds and a wide range of smaller tools and accessories, including a pH meter, salinity meter, thermometers, hygrometers, cheese mats, cheese moulds, and preparations and additives for making cheese and yoghurt.

We installed all the equipment, carried out commissioning and trained the facility’s staff.

Project completed: April 2023

Another mini dairy is ready: Stary-Folwark.pl!

Unique, aromatic and extraordinary in flavour: that certainly describes the natural cheeses made by Folwarczna Spiżarnia. They are passionate about organic products and combine traditional methods with modern means so that their finished products satisfy even the most demanding cheese lovers.

We supplied Plevnik equipment to the dairy: an SKH EL 200 ADV+ cheese vat on a working platform and a PPS-U2 press. We also supplied a C3 ripening chamber and a milk separator with a capacity of 350 litres per hour, along with, as always, plenty of smaller equipment and accessories.

Project completed: July 2023

The ACTINATA dairy is an exceptional project, one of the largest we have had the opportunity to complete in recent years. This sizeable dairy plans to process milk from local farmers into top-quality cheeses, yoghurts, other dairy products and ice cream. It is located in the beautiful Podhale region, rich in lush pastures grazed by healthy, happy animals.

We supplied a range of machines and accessories.

Project completed: first quarter of 2023

Our latest project involved fully equipping the dairy workshop at the Regional Product Centre of Wrocław University of Environmental and Life Sciences.

We supplied high-quality Plevnik equipment: an SKH 300 EL PRO cheese vat, a PH 100 EZ pasteuriser, a PPS-U2 pneumatic cheese press, an SOM-109 draining table, an SM-147 cheese table and an OZF 700 fermentation and cooling cabinet.

The workshop also received equipment from other manufacturers: a professional drying and ripening chamber with humidity control, a milk separator with a capacity of 350 litres per hour, a brining tank, a mobile basin, a laboratory incubator, a cheese slicer, a refrigerated cabinet and plenty of smaller auxiliary equipment.

Project completed: February 2022

“Zagroda na pograniczu” is a beautifully situated farm with a herd of 180 adult female goats of mixed Anglo-Nubian breeding. These goats produce very tasty milk without an unpleasant aftertaste. In recent months, we equipped a mini dairy where the owners already make more than a dozen types of cheese in different flavours, from simple fresh curd cheeses to long-matured cheeses. All are made traditionally, without chemical additives to extend their shelf life.

We supplied top-quality equipment from PLEVNIK, ATM, Milky and other manufacturers:

• PLEVNIK OZF 700 fermentation and cooling cabinet for yoghurt, kefir and similar products
• Professional PLEVNIK PS 50 cheese washing machine
• ATM pneumatic cheese press with two cylinders
• Professional ripening chamber maintaining the set humidity and temperature, with a trolley and shelves
• FJ 130 EPR LONGLIFE milk separator, processing 130 litres of milk per hour
• KADOVA cheese moulds, milk cans and other smaller equipment and accessories

Project completed: first quarter of 2022

Following two successful tenders, we supplied, installed and commissioned a dairy production line at the Centre for Innovation and Research on Healthy and Safe Food of the University of Agriculture in Kraków, named after Hugo Kołłątaj.

We supplied top-quality PLEVNIK equipment:

• PH 50 EZ pasteuriser with an automatic cooling system
• PPS-U2 pneumatic cheese press with an air compressor
• BS 50 brining tank
• PJ 13 butter churn

Project completed: April 2023

A beautifully situated artisan cheese dairy in Masovian Voivodeship. We equipped the facility with a Plevnik SKH 300 EL PRO cheese vat. The vat was adapted to fit through an 80 cm doorway: we had to remove the hydraulic system, frame and main arm with its drive, reduction gearbox and planetary gearbox, then carry the vat into the dairy on its side. As always, the entire procedure was a complete success. We wish our customers many years of satisfaction and enjoyment using their Plevnik cheese vat.

Project completed: October 2022

The Łódź Agricultural Advisory Centre, based in Bratoszewice, modernised a large farm building and established a Demonstration Centre for Agri-Food Processing there. We were responsible for the dairy workshop.

We equipped three rooms:

1. Cheesemaking room

• PLEVNIK SKH 100 ADV+ cheese vat
• PLEVNIK PPS-U2 cheese press with an air compressor
• PLEVNIK EP JUNIOR milk pump with flexible milk hoses
• Wheeled milk tank
• Table with a sink, shelving and smaller tables
• Auxiliary accessories

...

Project completed: September 2022

A beautifully situated artisan dairy in Sygneczów, Lesser Poland Voivodeship.

We supplied the facility with a PLEVNIK SKH 300 EL BAS+ cheese vat featuring a specialist multifunctional agitator, beechwood cheese presses, cheese moulds and other auxiliary equipment.

Project completed: July 2021

Our next project took us to the District Centre for Vocational Education in Września. We supplied this excellent training centre with, among other equipment, two Plevnik SKH 200 EL ADV+ cheese vats and two Plevnik P 200 EL PRO pasteurisers. We also provided auxiliary equipment, including a milk separator and a set of professional KADOVA cheese moulds.

The District Centre for Vocational Education provides practical training for young people in accordance with vocational curricula, continuing education for adults and further training for young employees. It also carries out other tasks commissioned by schools, the governing authority, other organisational units and businesses.

The centre’s main teaching format is practical classes held in workshops or laboratories. The basic organisational unit for these classes is a group of pupils or learners following a specific programme.

Project completed: March 2022

Manufaktura Sera was born from a passion for cheesemaking and a desire to share food that is healthy, tasty and, above all, local. Encouraged by positive feedback from our loved ones, we decided to share our products with others. That is how Manufaktura Sera Kobylice came into being. It is a small home-based cheese dairy in Cisek municipality, Opole Voivodeship. We purchased most of our essential equipment through Serowar.pl, which made things much easier. Our equipment now includes a Plevnik cheese vat, a draining table, a cheese press and shelving from ATM Poland, Kadova moulds and many other items.

The cooperation was entirely professional, and we hope it will remain so in the future.

Best regards, the MSK team

Project completed: July–August 2021

Our next project involved equipping the Department of Dairy Science and Process Engineering at Poznań University of Life Sciences. It is an honour to work with such distinguished customers. As always, we supplied top-quality equipment from Plevnik, ATM and MILKY.

We delivered an SKM cheese vat, an OZF fermentation and cooling chamber, a coagulation vat, cheese tables, a brining tank, a ripening rack, smaller vats, a milk separator and a butter churn.

Project completed: November 2021

Another mini dairy equipped, this time in Lubusz Voivodeship.

We supplied an SKH 300 EW PRO cheese vat. The EW version provides heating using both electric elements and hot water. Its maximum working temperature is just over 100°C!

The PRO version offers outstanding energy efficiency and automation: a planetary gearbox, an advanced touchscreen controller and other systems that make work in a mini dairy easier.

The dairy also has an ATM pneumatic cheese press and cheese tables.

Project completed: October 2021

A project for a demanding customer. The production process requires the raw material to be heated to temperatures above 100°C.

We supplied a 500-litre PLEVNIK SKH cheese vat in the top PRO specification. In this version, the heating output is 30 kW, allowing efficient heat treatment of the raw material. An advanced planetary gearbox and a control system with a colour touchscreen make the machine intuitive and pleasant to use.

The machine has a three-layer, insulated, energy-efficient, laser-welded main vessel made of AISI 304 / AISI 316 stainless steel. A plate heat exchanger and operation in a closed, pressurised circuit enable heating above 100°C.

Project completed: September 2021

A particularly interesting and demanding project: fully equipping a facility processing around 1,000 litres of milk a day, with plans to increase that volume. The dairy is in Kuchary Borowe, near Konin.

The owner describes this special place: SERownia Kuchary was born from a love of healthy, natural food. The milk used for cheesemaking comes from our own cows, and I use natural spices. The cheeses are always fresh, and I also vacuum-pack them.

We supplied top-quality dairy equipment from leading manufacturers, including PLEVNIK and ATM. Click to see more photos and information.

Project completed: May 2021

Near Darłowo, in a beautiful location on Poland’s Baltic coast, lies a truly unique place. Here, top-quality milk from Jersey cows is transformed into wonderful cheeses. The farm continues to develop, with further major investments planned.

We supplied a Plevnik SKH 300 EL ADV+ cheese vat, an ATM pneumatic press, and a butter churn and milk separator from Milky Janschitz.

Project completed: January 2021

The delicious Sarnowskie Sery cheeses are made in the beautifully situated village of Sarnów. The owners describe their business:

Cheese has always been a favourite in our family thanks to my mother, who instilled in me a love of this dairy product. That is how the dairy making “Sarnowskie Sery” came into being. The business has existed since 2014.

This is not mass production: it is hard work, a lot of heart and food as it used to be. Our dairy is a small professional business focused above all on product quality and freshness.

Our cheeses are made to old recipes, without improvers or colourings, preserving their traditional, unique flavour.

We supplied the dairy with a PLEVNIK SKM 150 cheese vat.

Project completed: October 2020

In northern Mazovia, just 90 km from Warsaw, Śródborska Manufaktura Serów makes matured sheep’s milk cheeses, including Harcerz wrapped in nettle leaves and Elagancik with a black coating, as well as fresh cheeses and yoghurt. Magda obtains the milk from her own sheep, which graze on the meadows of Mazovia. She also makes cow’s and goat’s milk cheeses, but sheep’s milk and its products are her main focus.

We supplied a PLEVNIK SKM 150 cheese vat.

Project completed: June 2020

The small, home-based PEŁEN WYPAS cheese dairy is located in the hamlet of Kaszówka in Lower Silesia.

In our small dairy we make yoghurt, fresh cheeses, soft acid-rennet cheeses and whey cheeses. This year we plan to adapt our cellar into a maturing room so we can try our hand at aged cheeses.

We take particular care to maintain a balance on our farm. We put nature first, 100%. We give our goats proper care and a good life that meets their needs. In return, they provide exceptional milk from which we make exceptional products.

The Pakuły cheese dairy is located in the village of Pakuły near Radoszyce. Its owners are farmers who have run their own 23-hectare farm since 1997. They make cheeses from their own milk with herbs and natural spices. The products are available on site and at local markets.

„We keep dairy cattle on our farm, and some of the milk is made into plain and herb cheeses. Buying a cheese vat has made cheesemaking faster and easier, increasing our dairy’s output and our customers’ satisfaction.”
— Jan i Aneta Król

We supplied the dairy with a professional PLEVNIK SKH 200 EL ADV+ cheese vat.

Completed: November 2020

A cheese dairy founded with great passion by Poles living in Sweden.

We are a family business. The idea for a cheese dairy grew out of longing for delicious Polish cheeses. Friends often told us they would like to eat our cheeses more frequently, which gave us the idea to open a dairy. We put a great deal of heart and passion into making our cheeses, and buy our milk from local farmers.
Mariola i Arkadiusz Grzelczak

We supplied the dairy with, among other equipment, a PLEVNIK SKH 100 EL PRO cheese vat and a professional maturing chamber with humidity and temperature control. We also provided a full range of accessories and auxiliary equipment, including milk churns and cheese moulds.

Completed: March 2020

An artisan cheese dairy in the Pomeranian Voivodeship.

The owners write: Among the delights we offer are Szczecinek cheese, made from cottage cheese, and the invaluable Halloumi, which is excellent for grilling, pan-frying and veggie burgers!

We supplied the dairy with a PLEVNIK SKH 300 EL BAS+ cheese vat, a Janschitz Milky FJ 10 butter churn and a Janschitz Milky FJ 90 cream separator.

Completed: March 2020

A picturesquely situated cheese dairy in Kosowo. Nearby Gruczno is famous for its Festival of Taste, which brings together some of the best delicacies from across Poland every year.

The owners describe themselves as follows: We have been dairy farmers for years. Some time ago, we decided to try processing some of our own milk.
We make curd cheeses and other cheeses from unpasteurised cow’s milk. Our cheeses can certainly be considered distinctive. The art lies in selecting the most suitable milk.

We supplied the dairy with a PLEVNIK SKH 300 EL ADV+ cheese vat with a planetary gearbox and automatic MC500 controller, a JANSCHITZ MILKY FJ 32 butter churn, cheese moulds and other accessories.

Completed: April 2020

This is the second fermentation and cooling chamber supplied to a processing plant in the Masovian Voivodeship. The customer wished to remain anonymous. The plant makes products sold throughout Poland.

OZF chambers allow fully automated heating/fermentation and cooling processes.

They are ideal for producing fermented drinks such as yoghurt and kefir, as well as other products.

Completed: April 2019 and February 2020

A beautifully situated cheese dairy in Jurków, in the Lesser Poland Voivodeship.

At its heart is a PLEVNIK SKM 150 cheese vat. Additional equipment includes tables, sinks and cold rooms.

In our small dairy we make rennet-set, matured and smoked cheeses. The milk comes from cows on our own farm, which has been organic for fifteen years and has belonged to our family for generations. It is located in beautiful Jurków, among the mountains of the Island Beskids. — the owners say

Completed: February 2018

A cheese dairy in the picturesque village of Bukwałd in Warmia. The cheesemakers produce soft rennet-set cheeses and whey cheeses.

At the heart of the dairy is a PLEVNIK SKM 100 vat. It is complemented by stainless steel tables, worktops and sinks, plus cheese moulds, stainless steel milk churns and other equipment and accessories.

Completed: October 2017

A new cheese dairy in the beautiful village of Stara Róża in Łuków County. It is a wonderfully situated area close to the Łuków forests.

The dairy is still being set up. We began with a fully equipped SKM 150 vat. More equipment is planned.

Completed: January 2019

An artisan, traditional cheese dairy by the sea.

Wonderful butter, curd cheeses and other cheeses are made here.

The first stage of the project took place in late 2017, when we supplied, among other equipment, an FJ 32 butter churn from JANSCHITZ.

We completed the second stage in February 2019. It included a fully equipped PLEVNIK SKM 150 cheese vat.

Markowa Zagroda is a small cheese dairy on a farm in Nowe Pawłowo.

Agnieszka and Marek Zalewski turn their own cow’s milk into butter and cheeses, made using traditional methods without improvers or preservatives.

We supplied, among other equipment, a PLEVNIK P 200 EL ADV+ vat and a MILKY FJ 32 butter churn.

Completed: July 2019

Swoboda cheeses are made on a farm in Gruszowa, in the Przemyśl Foothills Landscape Park, surrounded by hills and forests. All products are made entirely in harmony with nature.

The dairy makes goat’s milk cheeses and cheeses from Jersey cows’ milk.

We supplied, among other equipment, a PLEVNIK SKH 200 EL Bas+ cheese vat and a professional ATM cheesemaking table.

Further expansion of the dairy is planned for the following year.

Completed: September 2019