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Carbon footprint

We don´t release methane into the air.
We don´t encourage the greenhouse effect that is why we reduce the carbon footprint of our production.

Carbon footprint is the amount of greenhouse gases emitted into the air during production.
Calcuation: www.hraozemi.cz 

How we minimize the impact on the environment

We capture water from offices and production. We use it for irrigation and cleaning of stables. We have built a root cleaner. 

After its construction, the amount of virtual water (grass watering, sheep water supply, cleaning of stalls and factory machinery, production of packaging) needed to produce 1 kg of cheese decreased from 7,500 liters to 3,750 liters.

We have built a biogas station where we burn bio-waste, and we produce heat for the farm and for the production.

This electricity is enough for office running.

The waste and by-products

In our company, we take care of the impact of our production on the environment. All over the company we sort waste and we use recycled paper. Our regular customers use returnable packaging. 

The cheese manufacturing process

The main ingredient in cheese is milk. Cheese is made using pasteurised cow or sheep milk to reduce the number of spoilage organisms and improve the environment for the starter cultures to grow.

Milk is cooled after pasteurization to bring it to the temperature needed for the starter bacteria to grow. The starter cultures are added to the milk and held at 32°C for 30 minutes to ripen. The ripening step allows the bacteria to grow and begin fermentation, which lowers the pH and develops the flavor of the cheese.

The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms. 

Introduction

The CzechoCheese company produces 3 main types of cheese. Two are made of cow milk - the Hermelín and the Tvarůžky, one type is made of sheep milk - the Korbačíky.
All the types are made in a variety of flavours.