The cheeses produced in Saaremaa are special.
Our great advantage is the locally produced raw ingredients. The abundance of plant species gives the milk a more aromatic flavour characteristic of our products.
We have always followed local traditions when producing cheese and butter. Our technology and production line have been built to preserve the skills of masters passed down from generation to generation. Our aim is to make high-quality products that are natural and free from preservatives.
Most of the cheeses produced in Saaremaa are Edam and Gouda type semi-hard cheeses. But our range also offers cheeses that are matured at higher temperatures in separate cellars for over six months. This gives the cheese a more pronounced aftertaste compared to the regular sandwich cheese.
Smoked cheeses produced using natural smoke are also an important part of our product range.
We use the cream left over from cheesemaking to produce Saaremaa butter. The cream is first pasteurised and then churned in a continuous churning cylinder. Butter is then thickened and stored in warehouses until dispatch.
