Rippened cheese Baron is made from raw, full-fat, non-homogenized milk that matures at least for a month. Baron loaves are round in shape with slightly convex surfaces, weighing up to 13 kg. The rind of the cheese is firm, dry and straw-yellow in color, the dough is light yellow in color and firm. The holes are 1 to 3 cm in size and evenly distributed across the cross-section. Baron cheese has a characteristic sweet taste.
Usage: Baron cheese is best suited for cold cuts. It can also be added to rice, pasta and various soups – it goes perfectly aside with white wines, dried fruit, peaches and apples.
CHEESE FALOT
Rippened cheese Falot is made from raw, full-fat, non-homogenized milk that matures for at least a month.
Usage: Falot cheese is suitable for cold cuts, various dishes, pizzas, omelets, frying. Falot goes well with apples, pears, apricots, grapes, and can be served with white wines.
Rippened cheese Baron is made from raw, full-fat, non-homogenized milk that matures at least for 6 to 24 months.
As Falot loave ages, it acquires a distinct flavor reminiscent of walnut kernels, and crystals begin to form. The crystals in cheese are also called “flavor crystals” – they ensure that you will eat a truly delicious aged cheese.
Usage: Aged Falot cheese is suitable for cold cuts or for dishes and goes perfectly well with pasta. It goes aside all stone fruits, honey, figs as well. Aged Falot is served with mature, soft red wines or very full, elegant white wines.
Rippened cheese Falot with herbs is made from raw, full-fat, non-homogenized milk that matures at least for a month.
Falot cheese with herbs contains a unique combination of parsley, oregano and chives, which gives the cheese an excellent taste.
SMOKED CHEESE FALOT
Smoked cheese Falot is made from raw, full-fat, non-homogenized milk that matures at least for a month, and at the same time, it acquires a dark brown crust and a flexible consistency. Smoked Falot has a pleasant, gentle smoke aroma.
Usage: Smoked Falot cheese is suitable for cold cuts, omelets, it can be accompanied by heavier white wines with a note of barrique and macerated white wines. Goes well with white grapes and apples too.
Rippened cheese Falot with green pepper is made from raw, full-fat, non-homogenized milk that matures at least for a month.
Falot with green pepper contains whole green peppercorns, which give the cheese an excellent taste and only a mild spiciness.
Rippened cheese Falot with chili is made from raw, full-fat, non-homogenized milk that matures at least for a month.
Falot with chili is suitable for all lovers of spicy food. The perfect combination of whole milk and spicy chili creates a unique taste.
CHEESE FALOT WITH BLACK TRUFFLES
Rippened cheese Falot with black truffles is made from raw, full-fat, non-homogenized milk that matures at least for a month.
The combination of cheese with added truffles creates a rich taste with an unforgettable aroma of black truffles.
CHEESE FALOT WITH peppers
Rippened cheese Falot with peppers is made from raw, full-fat, non-homogenized milk that matures at least for a month.
Falot cheese with peppers contains a mixture of sweet peppers, which gives the cheese an excellent taste and attractive appearance.
from
customers
quality
- Processing of quality milk
- Raw milk cheeses
- Homemade full-fat cottage cheese made from raw milk
- Production of dairy products without homogenization
The specialty of our production are cheeses made from raw, non-homogenized milk: “Baron” and “Falot” are our national brands.
Contact Details
- TEL: 02 60 40 450
- Address: Orehova cesta 40, 2312 Orehova vas
- E-mail address: sirarna@gmail.com
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