Adresler İçin TIKLAYINIZ
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After fresh cow milk is filtered, it is heated until pre-determined heat and fermented. It is leaved fallow for couple of days to eliminate bitter taste. When the bitter taste is eliminated, it is boiled, filled in round moulds, and is ready for consumption after drying process. One kg aged cheese is produced from approximately ten litres of milk. This process is completed in hygienic environment. And no additives are used.

Vurallar Peynircilik