Manufacturing
Our raw-materials that are mainly semi-hard cheese, butter, cream (butterfat) and whey powder are measured out according to the recipes after a period of storage.
After the measuring process the ingredients are ground and mixed together. This mixture is sterilized at a high temperature. If the substance and the microbiology lab test results allow, the hot liquid product is pumped to the packing machines. There are more than five different packing methods available. These machines provide the final forms of our products (triangle, block, sausage, etc.).
These finished products are cooled down below 15°C in a cooling tower.
The cooled products are taken to the packing halls by production lines, where they are packed in cartons and finally palletized. These products are stored for four days as quarantine period, before being sold to the customers.
After the measuring process the ingredients are ground and mixed together. This mixture is sterilized at a high temperature. If the substance and the microbiology lab test results allow, the hot liquid product is pumped to the packing machines. There are more than five different packing methods available. These machines provide the final forms of our products (triangle, block, sausage, etc.).
These finished products are cooled down below 15°C in a cooling tower.
The cooled products are taken to the packing halls by production lines, where they are packed in cartons and finally palletized. These products are stored for four days as quarantine period, before being sold to the customers.
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