Fermented cheeses have long occupied their niche in the world market. They are everywhere: from recipes for home cooking and fast food to elite restaurants and special diets. The whole business is in a wide range, which varies according to composition, quality, production technologies. Let’s talk about all possible characteristics, selection, raw materials for manufacturing, innovations in the field, and most importantly, we will conduct practical tests at the seminar organized by the TD Palmyra. Join us on May 16th in Puscha Vodice.