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

Jagna

Hint of sweetness

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Antek

Distinct

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Boryna

Delicate and rarified

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Boryna Wędzony

In alder smoke

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Dobrodziej

The biggest eyes

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Zbójnik

Długo wędzony

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Zawisza

High in calcium

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Piórko

Light

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Mozzarella

From polish milk

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Mozzarella Wędzona

W dymie olchowym

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Wiedeński
Ser Ricotta

Creamy & delicate

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Mimmolle

Delicately rarified

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Old Mimmolle

Mature and brittle

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Butterkäse

Buttery

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Grand Master

Gourmet

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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

Butterkäse 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.