Peter Prigara is the one whose dream came true. Ten years ago he built a small creamery in the Ukrainian Carpathians. Today his cheese is eaten far beyond Ukraine as well. His story is rather inspirational.
Every morning dwellers of the village bring Peter milk.
The milk is always fresh.
Peter has got milk from the half of the houses in the village at least once, there are 800 houses in the village in general.
Peter was being taught by the best cheesemakers in Sweden in the 90s. In 2002 he built his creamery for the money invested from abroad.
He needed fresh drinking water for the production and he managed to build plumbing not far from the spring.
Milk is poured in a huge vat for pasteurization. After heating they add rennet into the milk and leave it to clot.
These are special forms to be filled with the milky mass.
Then they are put under the press. The next day the pressed cheese is put into the salt bath.
Then, after the salt bath, the cheese has to lay on the shelves for three to six months in the basement of the creamery. From time to time it will be taken out for removing mold and washing. The required temperature and humidity are constantly maintained in the basement.
This is Tatiana, a mother of four, who works at the creamery and who likes her job.
They make three types of cheese. They all are based on the foreign recipes which finally were alternated.
The cheese from the creamery costs 15-25 dollars for 1 kg which is a bit more expensive than any other cheese in local stores.