“Cheese does not need to be difficult. It should fit the person, the table and the moment.”
Where does the cheese come from?
We work with six small dairies in Lower Silesia and the Opole region. I know the people behind every batch, so I know when feed changed, how long a wheel matured and which one is ready to cut today.
Are customers wary of strong flavours?
They are more wary of names than taste. They try a small piece and hear a plain description: this one is nutty, that one more tangy. The decision becomes easy. Nobody has to pass a cheese exam.
What do you always keep at home?
Good curd cheese, a hard cheese for grating and one small aged cheese. Add market bread, honey and seasonal fruit. That gives you breakfast, supper and something for unexpected guests.
