Yellow certified cheeses, including the traditional ones: Królewski z Kolna (Royal Cheese from Kolno), Złoty Mazur (Golden Mazuria), Salami and Gouda that are awarded with the “Quality Tradition” label granted to high quality food products, originate from one of the biggest milk and dairy producers in our country. Spółdzielnia Mleczarska Mlekpol (Dairy Cooperative) obtains its raw materials from farms located in the Green Lungs of Poland, an area characterised by an exceptionally clean environment and a unique ecosystem on a European scale. The products are manufactured in a total of 13 modern and highly specialised production plants belonging to the Cooperative, among which there are facilities with a history of dairy activities dating back to the 1920s.
Cheeses have been known for generations. Their various species and flavours, also regional ones are abundant in the world. Royal cheese from Kolno is a certified Swiss-type rennet ripened cheese. It has a mild, refined taste with a clearly perceptible sweet, nutty note that will satisfy the most demanding gourmets. After slicing, characteristic round and oval holes become visible in the block. This species contains well absorbed protein and a high dose of calcium.
Cheese-making developed significantly in the late 19th and early 20th centuries when numerous Dairy Cooperatives were established. The production of cheese, such as Królewski z Kolna, took place in four basic steps. First, rennet was added to milk to obtain a suitable curd. The next stage consisted in cutting and draining the whey. Further processing of the resulting cheese grain consisted of putting it into moulds to shape it and remove the remaining whey. The cheese blocks so formed were salted and turned over. After a suitable time, they were moved to a cool cellar where the ripening process took place. As cheese-making developed, the methods of cheese manufacture changed. Today, the use of modern production technologies enables us to improve the whole process without abandoning the traditional taste and high quality of milk from which the products are made.
Available in the following weights: blocks: 5 kg, 3.5 kg, portion: 400 g, slices: 1 kg, 400 g, 150 g.
Cheeses are well-known and valued delicacies, and the tradition of their manufacture has been known for hundreds of years. First, cheeses were made in households, then, cheese-making plants were set up at manor houses and estates which later turned into dairy plants specialised in manufacture of this type of products. Złoty Mazur, a certified rennet Dutch-type cheese is known and appreciated for its savoury and distinctive taste, and aroma. It is a perfect match both for sandwiches and baked meals.
Hard Dutch cheeses ripen for a minimum of 3 weeks, they are made from a compact curd that can be obtained during a rather demanding process. In the oldest Dutch technique, the cheese was processed by cutting the curd into larger irregular parts that were then gathered into a lump, followed by grinding and reshaping. Nowadays, the technique is significantly different from that used many years ago, but the use of modern production technologies ensures that the traditional taste and high quality remain the same.
Available in the following weights: blocks: 3.25 kg, 700 g, slices: 1 kg, 400 g, 150 g.
Salami is a certified ripened cheese, appreciated for its taste and aroma. It is characterised by a light taste that is noticeably sour and spicy. On the cut surface it presents small intergranular holes, typical for this type. It tastes great as a self-contained snack integrated into a board of cheeses, but it can also be used in caps and sandwiches or served warm in casseroles and grates.
It contains a well absorbed protein and a significant amount of essential calcium.
Cheese traditions were brought to Poland by settlers from the Netherlands who appeared in the 16th century in Żuławy, and by shepherd peoples from the Carpathians. This craftsmanship practically developed in Poland at the end of the 19th century. Salami started to be produced in Poland at the beginning of the 20th century and, over time, it became one of the most popular ripening cheeses in our country. In form and formulation it significantly differs from other cheeses. It is usually produced in the shape of a cylinder. The curd, which is formed after adding rennet, undergoes processes of crushing, drying and forming into blocks that are subsequently ripened in specially created conditions.
Available in the following weights: baton: 1.5 kg, mini salami portion: 350 g, slices: 800 g, 400 g, 150 g.
Dairy products, such as cheese, cottage cheese or butter belong to the group of basic foodstuffs found in every household. Gouda is a popular rennet cheese of the Dutch type whose ripening process takes at least 3-4 weeks. It is a great complement to snacks, sandwiches or appetisers. As a delicious addition to rural breads, it was initially a typical homemade product. The first dairy cooperatives in present-day Poland were established as early as the beginning of the 20th century, which contributed to the development of cheese-making and a significant increase in industrial production.
Gouda produced by Spółdzielnia Mleczarska “Mlekpol” (Dairy Cooperative) is a regional, Podlasie-based variety of hard Dutch cheese. This type is obtained by adding rennet to milk. The traditional curd that is formed is crushed, the whey is separated and then put into perforated moulds in the shape of a cuboid or cylinder. In subsequent stages, the cheese is salted and placed in a suitable temperature and humidity room for ageing. This type of cheese owes its name to the region of production – it was once produced exclusively in the vicinity of Gouda in the Netherlands.
Available in the following weights: blocks: 3.5 kg, 3.25 kg, 700 g, 400 g, 250 g, slices: 1 kg, 400 g, 250 g, 150 g, 100 g.
“MLEKPOL” w Grajewie
ul. Elewatorska 13, 19-203 Grajewo
tel: +48 (86) 273 04 00
tel: +48 (86) 273 04 01, 08
fax: +48 (86) 272 37 31