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The story of a naturally ripened flavor,
needs time to mature.

Here we have time
for a naturally matured cheese.

Let me show you around Goliszew, the heart of cheese making in Wielkopolska.

Patience...

It’s not just a facet of personality. It’s also an ingredient, without which exceptional things cannot be made, just like “Sery z Goliszewa” and snutki golińskie [Polish eyelet embroidery]. Our cheese and snutki have a lot in common – what connects them is a tradition of craft, the region they represent and patience. Neither one, nor the other could be created anywhere else and anyway else, because it wouldn’t be authentic. Take a look at how we make real cheese in Goliszew.

...gives results

Goliszew is a peaceful place. Never-ending pastures, covered by a thick veil of fog rarely carved through by alder and birch saplings. The peacefulness emanating from this landscape and the simple country way of life has seeped into Goliszew’s culture, thanks to the local housewives and their snutki / eyelet embroidery. They would meet in the evenings, together sewing more linens that would decorate their houses. Snutki golińskie are unique. Characterized by a precision of craft, regionality and a concern for the smallest detail. That’s how things are in Goliszew, we care about what’s ours, ensuring that it will be genuine and superb.

Dowiedz się więcej o hafcie wielkopolskim

Cheesemakers have
a special ability

In cheesemaker’s work it isn’t enough to be precise, patient and reliable. To make a true, naturally matured cheese, you need something more. An additional sense, which is what you get when you add years of experience and a love for cheese. My name is Jacek Olszyna and for more than two decades I have been fascinated by the natural processes and knowledge that is required to turn milk into cheese. Sery z Goliszewa are made not in haste. This does not mean that a cheesemaker doesn’t care for time – since when and what he will do is vital to success. A true professional senses what the cheese needs.

…to sense what
the cheese needs.

In a cheese making factory there is no place for hurry. After all, what matter is that the final product is of the highest quality. That’s why we pay utmost attention to the smallest details – this is the only way one can make a naturally matured cheese. Every day we walk the hallways of our cheese making factory to check up on our cheese. Some of them have to be turned, some put in a new place, while others need to be left alone, to mature in peace. Every cheese has different needs, yet they all need a proper cheesemaker.

How to make
a naturally matured cheese?

In order to make a natural cheese you need the following: the highest quality of milk, a live bacteria culture and rennet. These three ingredients and knowledge, together with the precision and the special sense of a cheesemaker is the best warranty of taste and quality. If you want, I’ll gladly show you how we make Sery z Goliszewa.

Make cheese
1.

Cheese
starts with milk

To make the best cheese, you need the highest quality of milk. Without it a cheesemaker would not begin his work. When the milk arrives in our cheese making factory, we first check it’s quality and fat content. Only after assuring ourselves of the highest quality of the milk, we permit it into our cheese making factory, where it is poured into vats.

2.

A cheesemaker knows
how to turn milk into cheese

The first stage of a cheesemaker’s work with cheese is adding the appropriate culture of bacteria. You probably think this is something unhealthy or unnatural. Actually, bacteria cultures are wholly natural and they have a beneficent impact on the process of turning milk into cheese. They are responsible for the thickening process as well as the taste of the finished cheese.

3.

The plot
thickens

Cheese making vats are the place where magic happens. It’s here that the milk, due to the added bacteria cultures and rennet, starts to thicken turning into curd, which at the right moment will be cut into cubes. Thanks to precision and cheesemaker’s work, these cubes will form into natural cheese.

4.

Cube
puzzle

Cheesemakers have to really pay attention when cutting the curd. To make a good cheese, it must be cut only when it’s appropriately thickened. Cutting it requires a highly experienced hand, created cubes have to be the correct size, in order to have them form cheese molds.

5.

Cheese,
it has to have the look!

After cutting the curd comes it’s formulation into molds, which can come in various shapes. They can be round, rectangle or square. Their shape depends on the cheese type. Cheese has to have the look. That’s why we pay so much attention to how we form every mold.

6.

Brine,
it ages like fine wine!

The next stage of making cheese is bathing it in brine, this happens in the part of the cheese making factory called the brinery. Brine is simply water mixed with salt. A good brine is one which has bathed many molds of cheese, which help the brine by giving it microelements that in turn have a beneficent impact on the taste of cheese. After bathing in brine, cheese molds are packed into special foils and stored in the maturing room.

7.

Time
to mature

Ripening is a process which is crucial for the taste of a cheese. Depending on the type and taste needs it may take from six weeks up to more than three months. If a cheese matures too briefly, it won’t reveal it’s best qualities. During this time cheesemakers check up on how the process is going. We do it with ourselves. Taking a mold into our hands, we can judge what it needs. Sometimes it has to be moved from a cold to a warm maturing room or turned on its side.

8.

The finest molds
leave

When cheese ripens, time comes to check their taste. Cheese that is not tasted personally by us doesn’t get to leave our factory. Therefore we choose molds from every type of cheese, cut it into two, so we can judge the color, smell and taste. Only when we are satisfied, we allow the cheeses to leave the maturing room. From there they travel to shops and eventually, reach You.

Master and apprentice!

True cheese making is a craft which you can’t just learn – it has to be felt and understood. In other words, you have to mature into becoming a cheesemaker, by acquiring the knowledge and developing patience in yourself. No longer are there schools of cheese making in Poland, that’s why the best way to learn is from the masters. The knowledge and attitude towards cheese I possess I’m passing onto my son Mikołaj and I hope that he will in turn pass it on to his children or students. A cheesemaker has to be patient. Mikołaj learned that lesson right at the beginning of his apprenticeship. For three weeks I did not allow him to do anything, except to observe the work of experienced cheesemakers and when for the first time he tried to cut the curd, he did it too early and everything had to be started from the beginning. Everyone needs a lesson like that. Mikołaj learned from his mistakes and now he is the model cheesemaker in our factory.

I matured into becoming
a cheesemaker

A few years passed before I became and independent cheesemaker. I matured into not hurrying. Patience and precision is a warrant of exquisite taste. That’s why no one rushes Sery z Goliszewa, just the opposite. We make sure that they ripen naturally – in average it takes at least six weeks. For a cheese to acquire the needed taste it isn’t enough to just put it away on a shelf. You need to nurture it, to take a mold into your hands and feel what it requires. You would be surprised how much cheesemakers can tell by turning a massive block of cheese in their hands. This I learned from my father, who’s there beside me whenever I have any doubts. That's when he always helps me out with a talk and some advice. I like to experiment, combining different types of cheese to create new tastes. However, no matter what cheese I make, I rely on my dad’s opinion – it always pays to listen to an older cheesemaker.

I know exactly
when it’s ripe

The maturing room is one of my favorite places in our cheese making factory. I like to walk along its shelves abundant with colorful molds, patiently waiting for the moment when the cheeses mature. This place is the main stage of cheesemaker's work. Here you can really see the passion and craft we put into cheese. While strolling I often get to observe my son Mikołaj. Seeing the precision with which he turns molds of cheese, how he makes others aware of the smallest details, I feel my mission has been accomplished, as a master and a father. Together we discuss his ideas for new types of cheese and we test what’s needed for the ones already maturing. Jointly we judge which of them still need more time to mature. Thanks to this we know when Jagna is ready to leave the maturing room, while Boryna Wędzony has to be moved from cold to a warm one. Just like that, naturally and in no hurry, ripens the pure taste of Sery z Goliszewa.

What's with the eyes?

Surely all of you must have sometimes wondered, while making yourself a sandwich or choosing a cheese in a shop, why some have holes while others don’t. Firstly let’s start with the fact that no cheese has holes. Cheese either has eyes, or it is blind. Cheese with eyes is the one that has had during its ripening process lactose turn into lactic acid, in which propionate forms. These helpful, natural bacteria while developing produce carbon dioxide which expands the cheese mass creating in it eyes. These can be seen for example in Swiss and Dutch cheese. That would be it, when it comes to theory.

Now you know, that propionates are responsible for cheese eyes. By the way there is an amusing anecdote connected with these eyes. Some time ago cheese used to be sold by quantity, not weight. Due to this fact, clients didn’t want to buy the ones with eyes, because they thought it was a scam. To get around this problem, cheesemakers would weigh down the molds so that propionates would not be able to make eyes in the cheese.

make
make
make
make
Make
the eyes
again!

There is no Zbójnik
without smoke

Few connect smoke and cheese making and even if, it’s mostly to cheeses like oscypek, which we devour in the mountains. In Goliszew we like smoke, especially when it’s placidly drifting in our maturing room enveloping the cheese. Our most famous smoked cheese is Zbójnik [eng. Robber] which thanks to alder smoke has a delicate brown rind and a distinct taste. Alder trees grow in the neighborhood of our cheese making factory, but the only robber around is the one on our shelf, being smoked.

There is a distinction among cheeses, there are those that are aged, and the ones that are not. Aged are the ones, which in our country are colloquially called yellow, unaged cheeses are in turn white, such as mozzarella or Wiedeński ricotta. There is yet another special category – smoked cheeses, which can be aged, or not. To smoke a cheese you need smoke. Not just any smoke. Sery z Goliszewa are smoked naturally with cold alder smoke. This gives the rind a warm honey color, while the taste marries delicacy with distinctness.

Boryna
Boryna Wędzony
Dobrodziej
Antek
Jagna
Zbójnik
Mozzarella wędzona
Mozzarella
Zawisza
Piórko
Ricotta
Grand Master
Butterkäse
Mimmolle
Old Mimmolle

That’s what Sery z Goliszewa are like

As the head cheesemaker in our cheese making factory, thank you for giving us the time to get to know us and our cheese. You now know that we make them with natural ingredients, to achieve a naturally mature taste. I hope that you’ll try Sery z Goliszewa and you will be delighted by their taste.

Do you want to get to know
a cheesemaker’s journal?

In Goliszew we believe in sincerity, when it comes to making cheese, and in passing on knowledge. Therefore, if you want to learn more about cheese making and recipes for dishes with cheese, leave us your e-mail address. I can promise you that the only things we’ll send you are fascinating tidbits about cheese making.

Thanks!
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Jagna

It’s method of making is based on traditional swiss recipes and adapted for Polish taste preferences by a Goliszew cheesemaker. Cheese Jagna has a classically natural, balanced taste, with a delicately discernable hint of sweetness.

Antek

Ripens approximately 6 weeks. The recipe is based on the appropriate selection of bacteria that are beneficial for the human organism, Lactobacillus acidophilus-5®. Antek cheese has a distinct taste, with a detectable hint of sweetness. It’s beloved by children. Recommended for everyone who takes cares of their health and wants to maintain the right bacterial flora in their organism.

Boryna

Mature and rarified. Matures for 6 weeks, which allows it to develop holes that are characteristic to swiss cheese. It is a semi-fat cheese with a delicate and refined taste and a small amount of fat. It was created for those who want a healthy, low-fat but also tasty diet.

Boryna Wędzony

Like all our smoked cheese, Boryna Wedzony is also smoked using traditional methods, in natural alder smoke, in our own smoke room in Goliszew. First we smoke it, then it is put in a cold maturing room and finally in a warm maturing room. This process takes around 6 weeks. Thanks to this, its rind clearly sets itself apart from the rest of the cheese. An original taste and an elegant appearance makes Boryna Wedzony perfect for sandwiches and a cheese board at parties.

Dobrodziej

Matures for 6 weeks and during that time the biggest cheese eyes among all Ceko cheese are created along with a distinct taste. It’s a full-fat cheese rich with calcium (90 mg calcium in 100 g of product) and also tryptophan-aminoacid needed for the human brain to create serotonin, responsible for good humor.

Zbójnik

A delicate cheese smoked using alder smoke. Its recipe relies on methods of cheese making used in Italian mountains. Has a bright color, soft texture, and the appropriate duration of smoking creates a rind in the shade of brown as well as a distinct taste. We recommend it as a snack, for salads and sandwiches.

Zawisza

Cheese with an increased content of calcium, at the minimum 30% which makes it ideal for those on a high calcium diet, those who are active and want to increase their muscle mass, or those who watch their weight – because the maximal amount of fat it can contain is just 9%. Thanks to this Zawisza cheese is a low calorie option while still being a delicious part of a healthy diet.

Piórko

It has a singular texture and a delicate taste. The fat content was reduced to 3% which makes it the least fat mature cheese on the market, ideal for those watching their weight or controlling their intake of fat for health reasons. Naturally Piorko also contains much less cholesterol than most yellow cheese. On the other hand the content of calcium is heightened to 35% and because of that it is recommended for those who want to build up muscle mass. The content of calcium is increased up to 1300mg in 100g, which has a beneficial impact on bone structure.

Mozzarella

The taste of our mozzarella is the effect of cooperation between the cheesemakers from Goliszew and their colleagues from Italy. Thanks to this we were able to create our own mozzarella from Polish milk. Mozarella from Ceko is delicate in taste and quite firm in texture which makes it easy to cut or grate. When warm, it “stretches” in a way characteristic to Italian dishes – that’s what makes it ideal for pizza, toast and gratin.

Mozzarella Wędzona

Smoked mozzarella is one of a kind. It has a delicate, exceptional taste with a hint of alder smoke. Pairs well with sandwiches, salads and looks great on a cheese platter.

Wiedeński, Ricotta cheese

Ricotta is a whey cheese with a soft texture. In Ceko it is made naturally, without preservatives, which makes it creamy and delicate in taste just like a homemade cheese. Ricotta can be served sweet or savory with sandwiches, can be used to bake cheesecake or lasagna, as an addition to salads, pierogi dumplings or other dishes. Wiedenski Ricotta is created with rennet – rich in vitamins and aminoacids. Rennet is comprised of easily absorbable calcium and other ingredients that have proven pro-health benefits. Rennet and cheese that is made out of it should be eaten by children, the elderly and those in convalescence or practicing sports.

Mimmolle

The inspiration behind Mimmolle cheese was a dark orange, hard cheese with a sharp taste called Mimolette, originated in northern France. Ceko’s Mimmolle cheese is adapted especially for polish consumers’ palates who prefer subdued flavors. It’s light orange and delicate. It matures more than 8 weeks and has irregular big eyes. It tastes great on sandwiches and also cubed as a side for beer or wine.

Old Mimmolle

A long-maturing cheese with an intense flavor, brittle texture and a deeply orange color. It spends 3 months in our maturing room during which it is keenly tended to by our cheesemakers. It is the only cheese from Goliszew which during ageing has a layer of polyacetate, thanks to which Old Mimmolle loses some of its water and becomes more brittle. Its mature and intense flavor will enrich a cheese platter, it is also suitable for sprinkling on pasta or on a sandwich, its deeply orange hue allows a brilliant play on colors which makes the meals we create more aesthetically pleasing.

Butterkäse

Butterkase cheese comes from Germany, it’s also popular in the US, especially in the state of Wisconsin. In Ceko Butterkase is made according to an original German recipe. Butterkase from Goliszew is creamy, half-firm, delicate with a slightly buttery flavor and a high fat content(50%), it melts easily and tastes incredibly on toast, gratin and in soup. This is Goliszew cheesemakers’ favorite.

Grand Master

Its recipe created in Ceko bridges cheese making traditions of Holland and Switzerland. A long time(more than 8 weeks) spent in the maturing room, big eyes and a pronounced, sharper flavor put it in a position of a frontrunner of gourmet cheese in Poland. It tastes wonderfully coupled with red wine, as a snack between meals together with vegetables and fruits as well as a base for breakfast or dinner. Grand Master is a half-firm, fat cheese with the color of a summer sun.