A great artisan cheese factory located in the Podlaskie Voivodeship.

Our cheese dairy, Serowar Sokólski, is located near Sokółka in the beautiful, green Podlasie region.
We make goat cheeses from milk from our own goats, grazed on our pastures. We offer cottage cheese, fresh, matured and blue rennet cheeses.

We delivered two PLEVNIK cheese boilers to the cheese dairy - SKM 50 and SKM 100 models; professional ripening chamber; the smaller Milky FJ 15 cheese pot; made-to-measure cheese drip countertops.

Implementation: April 2020

A cheese factory created thanks to the great passion of Poles living in Sweden.

We are a family company. The idea to open a cheese factory was born out of longing for delicious Polish cheeses. We have often heard from friends that they would like to eat our cheeses more often and hence the idea to launch a cheese factory. We put a lot of heart and passion into the production of our cheese and we buy milk from local farmers.
Mariola and Arkadiusz Grzelczak

We delivered to this cheese factory, among others, the SKH 100 EL PRO cheese boiler from PLEVNIK and a professional ripening chamber with humidity and temperature control. Additionally, it is fully equipped with accessories and ancillary equipment such as milk churns, cheese molds, etc.

Implementation: March 2020

Artisan cheese factory in the Pomeranian Voivodeship.

The owners write: Among the products we offer is, among others, Szczecinek Cheese made on the basis of Country Cheese and invaluable Halloumi, which is great for grilling, frying, as well as for Vege Hamburgers!

To this cheese factory, we delivered a cheese boiler from PLEVNIK - model SKH 300 EL BAS +, a Janschitz Milky FJ 10 butter churn and a Janschitz Milky FJ 90 milk centrifuge.

Implementation: March 2020

A cheese factory in the picturesque area of Kosowo. Gruczno, located nearby, is famous for the "Festival of Taste", where you can find the best delicacies from all over Poland every year.

This is what the owners write about themselves: For years, we have been farmers raising dairy cows. Some time ago we decided to try our hand at processing part of our milk.
We produce cottage cheese and cheese from unpasteurized cow's milk. Our cheeses can certainly be considered unique. The trick here is choosing the right milk.

We have delivered to this cheese factory: Plevnik cheese boiler - model SKH 300 EL ADV + with planetary gear and MC500 automatic controller; JANSCHITZ MILKY FJ 32 butter churn; cheese molds and other accessories.

Implementation: April 2020

This is the second fermentation and cooling chamber delivered to the cheese factory located in the Masovian Voivodeship. The client wanted to remain anonymous. The plant produces products sold throughout Poland.

OZF chambers allow heating / fermentation and cooling to be carried out in a fully automated manner.

They are perfect for the production of fermented beverages such as yogurt or kefir, but also for other dairy products.

 

Implementation: April 2019 and February 2020

Cheeses from the "Swoboda" cheese workshop are made on a farm located in Gruszowa in the Przemyśl Foothills Landscape Park, among mountains and forests. All products are made 100% in accordance with nature.

Goat cheese and milk cheese from jersey cows are produced there.

We delivered to this cheese workshop, among others, the SKH 200 EL Bas + cheese boiler from PLEVNIK and a professional cheese table from ATM.

Further expansion of the workshop is planned for the next year.

 

Implementation: September 2019

Markowa Zagroda is a small dairy, which is located on a farm in Nowe Pawłowo.

Agnieszka and Marek Zalewski process their own raw material - cow's milk - into Butter and Cheese made using traditional methods, without any improvers or preservatives.

 

We delivered, among others PLEVNIK P 200 EL ADV+ boiler and MILKY FJ 32 butter dish.

Implementation: July 2019

Traditional, artisan cheese workshop located by the sea.

Wonderful butter, cottage cheese and other cheeses are produced here.


The first stage of implementation took place at the end of 2017 - then we delivered, among others JANSCHITZ FJ 32 butter dish.
We finished the second stage in February 2019. There was, among others, a fully equipped SKM 150 cheese boiler from PLEVNIK.

A new cheese factory located in the beautiful village of Stara Róża in Łuków County. These are wonderfully located areas with the nearby Łukowskie forests.

The cheese factory is still being implemented. We started work with the SKM 150 boiler with full equipment. More devices are planned.

Implementation: January 2019

A cheese workshop in the picturesque village of Bukwałd in Warmia. Cheesemakers produce soft rennet cheese and whey cheeses there.

The heart of this cheese workshop is the SKM 100 boiler from PLEVNIK. In addition, stainless steel tables, countertops and sinks, and additional equipment - cheese molds, stainless steel  milk churns and other equipment and accessories.

Implementation: October 2017

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

The heart of it is the PLEVNIK cheese boiler, model SKM 150. Additional equipment is tables, sinks and cooling chambers.

We manufacture rennet cheeses, maturing cheeses and smoked cheeses. We obtain milk from cows from our own farm, which has been an ecological farm for fifteen years, which has belonged to our family for generations. It is located in beautiful Jurków among the mountains of the Beskid Wyspowy. - say the owner.

Implementation: February 2018

Smoking is a way to enrich the taste of cheese.

Smoke, by evaporating moisture in the cheese, brings fat to the surface of the cheese. Combined with smoke, fat has preservative properties - as long as the cheese is kept dry.
Smoking gives the cheese an interesting taste and a beautiful golden color. (Note: we paraffinize (wax) the cheese only after smoking.)

The key principle of smoking is weak fire. The cheese should not heat up (which may cause it to lose fat), but hang in a room filled with smoke, where the temperature is not higher than 4.5 degrees C.
The best types of wood for smoking cheese are oak and apple trees.

During this stage, the cheese acquires the taste and character appropriate to its species. Ripening can last for several days to several years. During this stage, carefully control the temperature and humidity of the room where the cheese matures. The right temperature is very important for the development of bacteria that we added to the milk at the very beginning. In turn, their development will ensure a sufficient level of acidity, thanks to which the cheese will be preserved. Most cheeses require a temperature between 8 and 16°C and a fairly humid environment - 75-95%. The key aspect of the maturation process is the constant exchange of gases emitted by the cheese (including carbon dioxide and ammonia) and oxygen present in the atmosphere.

After drying the finished cheese, when it produces dry skin, it can be covered with food paraffin, which will avoid excessive drying and delay mold growth during the ripening process.

Some cheeses, e.g. Swiss or Parmesan, have a thick, natural skin and are not paraffinated. However, even these types of cheese can be paraffinated if they weigh 1 kg or less, which will prevent them from drying out too much and undesirable hardening.

Before paraffinizing, cool the cheese in the fridge for several hours - thanks to this the paraffin will stick better.
Heat the paraffin in a water bath, preferably on a stove equipped with a kitchen hood. Vapors are very flammable, so we recommend caution when melting.
To prevent the formation of unwanted mold, wipe the cheese with a cloth slightly moistened with vinegar, and dry the cheese on a clean surface.

Rennet - an enzyme that coagulates protein. Available in two forms:

• animal rennet comes from calf or lamb stomach fed on mother's milk,
• plant rennet - microbiological rennet; does not contain animal protein.

Curd - a more compact and denser milk consistency obtained by adding rennet. The curd contains most of the proteins present in milk and fat.

Check what problems you may face when making cheese and see how you can deal with them! :)

• The finished cheese is too dry and hard.
• The milk does not coagulate and does not form a solid curd.
• After pressing, it is difficult to remove the cheese cloth; pieces of cheese break away with the cloth.
• After cutting the cheese, you can see small holes in it - the cheese looks like a sponge.
• During drying or after paraffinizing, mould develops on the surface of the cheese.
• and other problems...

Learn the terms used in cheese-making.

At the beginning of your adventure, see the nomenclature used in cheese making.

Understanding these strange-sounding words will help you understand the recipes and technological descriptions.

Annatto, mould, calcium chloride, cheese cloth, coagulation, lactic acid, muslin, pasteurization, pressing, starter cultures, maturation... and many, many more.

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.

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!

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.

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!

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.

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!