MALKA

ABOUT US We believe that cheese is a work of art, the best decoration for any table. Craft cheeses "Malka" are an excellent example of a combination of cheese-making traditions and careful attitude to production. Handmade Author's cheeses are products made exclusively by hand. They will never be the result of industrial production, since we believe that only manual production allows us to obtain a product with a bright individuality and preserve unique taste characteristics. Appearance, taste and smell Soft cheeses with white mold are produced in the form of a cylinder. The outer layer is compacted, elastic, covered with mycelium of white mold, soft to the touch. On the surface of the cheese, imprints and abrasions of the rind on the drainage mats are visible due to the turnings necessary for high-quality ripening of cheeses. When cutting the cheese, the rind has a color from beige to light brown, with folds and waves. The taste and smell of the cheese is sour milk, with a mushroom or nutty flavor. Blue cheeses have an airy structure, with a unique marble pattern. The cheese has the consistency of butter, with a characteristic taste of blue cheese. Compliance with kosher technology There is a decree of the Jewish sages that the enzyme must be kosher and all equipment must be properly prepared, and the addition of the enzyme is possible only by a mashgiach / supervisor / observant Jew. At the time of preparing the cheese mixture, we personally add both the starter and the enzyme, prepare the equipment for work. We also track our batch before packing it in special packaging. Only whole milk One of the characteristic features of artisan production is the uniqueness of each produced batch. Unlike industrial technology, milk is not standardized, no technological additives are added to it. Only natural whole milk from the farm is used. The only process that slightly changes the properties of milk is pasteurization, designed to make the product safe. In the manufacturing process, we use only gentle pasteurization methods that allow us to preserve the unique taste characteristics of our cheese. Production The cheese factories where we produce unique Malka cheeses are small artisan enterprises ready to jointly produce cheeses with white and blue mold cultures according to Malka specifications. All products meet the highest quality standards and can satisfy even the most demanding consumers. Vegetarian product Malka cheeses are suitable for vegetarians. In the production of our cheese, only non-animal rennet of microbial origin is used. In the production of our cheese, it is strictly forbidden to add animal rennet (part of the stomach of a sheep, calf or kid) to curdle milk.