Last week, cheesemaker Tetiana Diadechko visited the cheese dairy of the Family Dairy Farms project. Together with the team, she worked on improving the production technology for bryndza and suluguni. These cheeses are frequently used by our partners in preparing dishes at food service establishments. We understand that professional kitchens have their own specific needs and requirements, so we are always ready to listen to our partners and adapt and refine our recipes accordingly.
At the same time, we care about ensuring that all our customers — from individual consumers to retail stores and partner establishments — can be confident in the quality and safety of our products. That is why, during Tetiana Diadechko’s visit, we also worked on updating and reviewing our HACCP procedures. For us, food safety is not a one-time check, but an ongoing process at every stage of production.
There was also room for experimentation. Together, we created a new Adyghe cheese with dried fruit, specially prepared for the Autumn Market at the “Pidtrymui Rivnenske” space. We also tested a new format — a sliced trio featuring three types of caciotta: classic, coffee, and fenugreek. If the results prove successful, this new product may soon become available for sale.
At the Family Dairy Farms cheese dairy, we are committed to listening to our partners, refining the products we already make, creating new ones, and continuously working to ensure the quality and safety of our products.