The cause of holes in Swiss cheese has been studied since 1917 when the US scientist William Clark took interest in it. The American concluded that the holes are caused by the carbon dioxide-secreting bacteria in milk. This is still true, but scientists have found another reason for cheese to develop holes. After a salt…
The cheeses produced in Saaremaa are special. Our great advantage is the locally produced raw ingredients. The abundance of plant species gives the milk a more aromatic flavour characteristic of our products. We have always followed local traditions when producing cheese and butter. Our technology and production line have been built to preserve the skills…
How did cheese come to be? There are no answers to the question of the origin of cheese, and no one really knows when it came to be. The story goes, however, that once upon a time, an Arab merchant set off on a long journey through the desert. He had brought along milk in…