Products
Mozerella Cheese
Creamy white or pale ivory in colour, mozzarella has a mild, fresh lactic flavour and is used primarily in cooking, especially as a main ingredient in pizza. Delicate and perishable, it typically lasts only a few days; some versions, however, undergo an aging process that strengthens their flavour, toward that of provolone, and prolongs their storage life.
Cheddar Cheese
Cheddar cheese originated in the English village of Cheddar in the 12th century. It has since become one of the world’s most widely consumed and recognized cheese varieties. Cheddar cheese is known for its rich and creamy texture and sharp and tangy flavour.
Paneer Cheese
Paneer, also known as ponir, is a fresh acid-set cheese common in the cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Blue Cheese
Blue cheese, any of several cheeses marbled with bluish or greenish veins of mold. Important trademarked varieties include English Stilton, French Roquefort, and Italian Gorgonzola.
Camembert Cheese
Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie’s typically 20% – 25% by weight
Brie Cheese
Brie is a soft cow’s-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Ghee
Ghee is a clarified butter that originated in India. It’s made by heating butter or cream to just over 100°C to remove water content, then filtering out the milk solids. Ghee has a slightly nutty flavor and a lighter, grainier mouthfeel than butter. It has a higher smoking point than butter and can be stored in a pantry when unopened.
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We are a group of women got together to create a dairy value chain with small dairy farmers and women entrepreneurs to establish a Cheese processing plant.
Our Cheese Varieties
Mozerella Cheese
Cheddar Cheese
Paneer Cheese
Blue Cheese
Camembert Cheese
Brie Cheese
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- Wannihelambawa, Alayapaththuwa, Anuradhapura, Sri Lanka
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- +94-712664058