Our current production capability allows us to process 100 000l of milk on a daily basis, which is about a fourth of Macedonia's total daily production of milk. The milk we use comes from many subcontractors dispersed on different valleys in the Sar Mountains. Our partnership with the local farmers features regular educational programs for increasing yields and quality, but also entails quality standards we monitor on a daily basis.
Our commitment to enforcing quality standards has resulted in the implementation and certification for the Hazard Analysis & Critical Control Points (HACCP) management system, and are in the process of acquiring ISO 9001 and Halal certifications.
Within the huge family of dairy products we are specialized in producing yellow (Bulgarian) cheeses and products which require fermentation. Our fermentation technology allows us to produce sour cream, greek yogurt, smetana, and all varieties of yogurts using different probiotic cultures, including fruit yogurts, kefir, and ayran. In addition we pasteurize and package fresh milk and are able to produce urda, a local specialty which is similar to ricotta cheese. We can also produce butter, cream cheese, different yellow cheeses, feta, mozzarella, riccotta and pecorino.
Nevertheless, due to the fact that we are constrained by the demand of the market in Macedonia, Kosovo and Albania, currently we produce these products.
