Inside our cheesemaking process
02.07.2025A single standard of quality and cheese
freshness — that’s what guests love about Cheesefarm restaurants.
From the very first days of our project, we made the decision to use only locally sourced, natural ingredients for our cheese production. This helps us uphold the concept of a rustic countryside restaurant, which has become so beloved by our guests.
We use premium-quality milk from Jersey cows, known for its sweet, creamy taste, rich yellowish color, and high protein content. In fact, its characteristics are similar to buffalo milk traditionally used in Italy for making pasta filata cheeses.
Moreover, Jersey cow milk contains A2 beta-casein protein, which is significantly easier for the body to digest compared to A1 beta-casein. This greatly enhances the value of our product. It is precisely the use of natural ingredients that is the secret behind the exceptional quality of cheeses at Cheesefarm.
In our cheese-making workshop, a professional team of cheesemakers works under the guidance of an experienced technologist, who monitors the quality of incoming milk and other raw materials daily, as well as the yield of finished products. At this stage, all our cheeses are crafted by hand, allowing us to maintain the highest standards of quality.
Each night, our talented cheesemakers transform milk into our beloved cheeses — Mozzarella, Burrata, Stracciatella, Ricotta, and more — so that by morning, you can enjoy your favorite dishes without a doubt about the freshness and quality of the product.
