Clean & freshly-sourced milk

Our dairy products are manufactured with clean and fresh milk, sourced from local small-scale milk farmers, under industry-standard conditions

Transport milk in regularly cleaned vehicles

Deliver within one hour after milking
Begin processing and chilling within two hours after milking

1.
Milk supply

Collecting fresh milk from small farmers and delivered to the plant in the morning

2.
Standization

Standizing the milk in to ensure srilankan legal standards

3.
Pasteurization

To destroy all the pathogenic microorganism harm full to human health

4.
Starter culture inoculation

Introducing relevant microorganism to improve health benefits and desired flavours of the final products

5.
Adding Rennet enzyme

To coagulate protein in the milk

6.
Cutting & draining

To remove whey and separate cheese out of whey.

7.
Cooking

Improve the texture to meet desired quality of the final product

8.
Draining

To remove whey and water

9.
Moulding/pressing

Remove trapped whey and reaching the desired textures of the final product

1.
Obtaining milk

Getting our fresh milk delivered to the manufacturing plant by local milk farmers

2.
Separation

Separating the milk into cream and skim milk to remove milk fat from the liquid.

3.
Pasteurization

Heating to remove pathogenic microorganisms from the raw milk.

4.
Starter culture inoculation

Inoculating harmless microorganisms into pasteurized milk to assist fermentation.

5.
Rennet coagulation

Adding enzymes into fermented milk to begin the clotting process.

6.
Cutting/draining

Draining cheese to get rid of the liquid milk and thicken the product.

7.
Cooking
8.
Draining/moulding

Putting together particles of curd to create the basic shape of the cheese product

9.
Pressing

Removing any excess moisture from the cheese and creating a smooth and firm rind

Tasty and fresh greens

Our technology

Time and temperature controls play a critical role in getting the flavor and texture of our products just right. Because of this, we utilize cutting-edge technology to prepare our cheese and other dairy products.

HACCP and ISO 22000 certified manufacturers

Latest technology upholds the correct taste/texture/color/odor

Produced by our skilled staff

Our highly trained and qualified staff conducts the cheese-making process by utilizing their expertise from years of experience.

Hiring aptly qualified staff for highly technical positions

Implementing periodical skills development evaluations