Cheese represents a large and diverse group of dairy products. Worldwide, there are currently more than three thousand kinds of cheese. Their modern production follows the ancient traditions and practices using the physico-chemical and biological processes. Cheese production has become in recent years the world's promising field, as it is the most effective way to evaluate raw milk. Cheese is a product with high added value, which is important in terms of the economy, but it is above all a dairy product, which significantly contributes to a nutritionally balanced diet.

Large variety of cheese gives each age group the possibility to include this basic food into their diet. Cheese provides mostly protein with significant nutritional value; nutritionally valuable dairy fat; high content in minerals, especially calcium is at the forefront. It is essential for growth and bone health. Equally important are also other minerals such as phosphorus, magnesium, sodium, potassium, etc., as well as a number of vitamins and trace elements. Cheeses are therefore food that will always be the undisputed part of the diet of today's population. Gradual changes in eating habits contribute positively to the increase in consumption of cheese, as well as the use and offer of cheese in restaurants and fast food.

Promotional Programme EU Milky Way presents two kinds of cheese: The first type is fresh cheese, the second one semi-hard steamed cheese.

Fresh cheese is essentially nothing other than cheese in its original form. Milk is simply allowed to clot, cheese grain is separated from the whey and formed into various shapes and forms; and there the production itself ends. Fresh cheese does not mature, or just really a very short time, and it is usually used for quick consumption. Additionally, it offers the possibility of multiple flavour - whether it's fruit, herbs, pepper, paprika, garlic, but also raisins, cream and many other culinary finesses with which the manufacturers of these products literally make miracles. The current offer of fresh cheese is enormous. Whipped variants are also very popular among consumers, as well as semi-hard products for cutting, which are e.g. cakes from fresh cheese. Of course, a disadvantage of this category in terms of trade in the past was its relatively short life. Modern dairy technology had solved also this handicap and newly developed fresh "thermized" cheese soon became a very popular product group; production and consumption are growing steadily. Thermization in cheese production means heating to 60 - 70° C for several minutes. Thermized cheese is particularly suitable for direct consumption and preparation of soft light spreads in cold dishes. In the hot kitchen, they will find use in the preparation of desserts, cheese cakes and other specialties.

Fresh cheese is made not only from cow's milk, it is also widespread in the case of processing of other types of milk. Our programme will also present fresh cheese Gervais made from goat's milk. Easily spreadable product is primarily intended for use in cold dishes for quick preparation of appetizers, sandwiches, and for its wonderful taste like spread on bread. In the hot kitchen, it is suitable for cooking (sauces, soups, baked pasta) as well as for baking (cheesecake and quiche).

Steamed cheese sticks (pasta filata type) are another product offered by the EU Milky Way Programme. This tasty snack is produced from semi-hard cheese. The pressed cheese mass passes the steaming process by which it softens, gets flexible and then is kneaded and formed into an interesting shape. This cheese has after cooling pleasantly solid consistency and the main feature is their fibrous structure, which means that the cheese mass can be separated into individual fibres. The taste is milky sour. The product can be a quick snack for both children and adults. The main benefits are low content of salt (max. 1.5%) and high content of protein and calcium. Our cheese sticks are made exclusively from organic milk from farmers with naturally bred livestock.