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Peter Cheese Factory Prigara
Peter Prigara able to realize his dream. Ten years ago in Ukrainian Transcarpathia he built a small cheese factory. Now his cheese is known far beyond Ukraine.
29 photos via okrest
2. Every morning at 7 o'clock the inhabitants of the Lower Selishchev bring Peter in Seliskuyu the dairy milk.
3. Peter receives a surplus of people - as many as they can give. For the production of high-quality cheese it is important that they bring the present yield, fresh and undiluted.
4. In the words of Peter, of the 800 Lower House Selishchev milk at least once brought him out of the half.
5. Peter has a unique quality. He knows how to bring human and material resources to implement their ideas. In the early 90s he was on probation at the master cheese-makers in Switzerland. And in 2002 he completed construction of a cheese factory on borrowed funds from abroad.
6. The production was vital to have access to clean drinking water. Peter was able to organize the construction of the aqueduct from the spring at a distance of 4 km. Now, in the Lower Selishche spring water is in secondary school, kindergarten, outpatient and home culture.
7. I'll tell you how to make cheese.
Milk that morning brought the residents of the Lower Selishche, pour into a huge vat and pasteurized. After heating a rennet is added and allowed to clot.
8. Then the resulting mass is poured into molds.
9.
10. And put under the press. The next day, the pressed cheeses fall into the salt bath.
11. After the salt bath of 3 to 6 months will vylёzhivatsya cheese on shelves in the basement of the cheese factory, sometimes leaving them for bathing and schischeniya mold. For correct storage and ripening, the humidity is maintained in the basement up to 2-3% and the temperature to within 1-2˚.
12. Meet is Tatiana. Cheerful mother of four children who works in manufacturing.
13. I asked how she worked with Peter. She replied that she is very happy. Chief pays good wages, attentive and considerate to his subordinates. To him we can always turn to in case of problems.
14. Similar words told me everything, with whom managed to talk to the dairy.
15. At the dairy Seliskoy make three kinds of cheese. Narcissus Carpathians (based on the Gruyere cheese) HUST (based on the Camembert) and Selisky (based on the Head Monk). As Peter says, creative recipes have been reworked - literally repeat their foreign counterparts, he was not interested.
16. Cheese from Prigara costs more "conventional stores" - from 120 to 200 UAH ($ 15-25) per kg depending on the variety.
17. Peter is often working with their employees - not covered bureaucratic crust supervisor. It is important to remember all the hand.
18. One friend offered him an easy way to raise revenues at least twice. To do this, just need to let the market "Fitness cheese." It's funny, but it really is the most in demand by the buyer.
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23. Still in a kitchenette dairies
24. I have heard from Peter many amazing stories. One day he came to visit foreigners. Ask - introduced us to local old-timers. He took them to his grandfather. Foreigners asked his grandfather:
Where were you born?
He answers:
-In Austria.
-And How did you get here?
-I Was born here. Just before this place was Austria.
25. Sunday - for employees dairies. On this day, Peter's daughter Ina and help his wife Oksana. They conduct tours of the production. Cheese Factory - one of the stops damp-wine tour of Transcarpathia.
26. Here you can find all the details of the process of cheese production, and at the end of the tour and tasting. Are recorded on the tour is in advance.
27. Lower Selishche due cheese and Peter Prigara become a brand. Following the cheese factory and tightened Seliskaya Bakery, Seliskaya Smokehouse, Seliskie Musicians ...
28. According to Oksana, the wife of Peter, for many years they have worked hard, not knowing whether to success. All the money earned from the sale of cheese, went back into production. Seven rescued Oksanina work schoolteacher. They lived on her salary. But as time passed, and hard work have paid off.
29. This is a story about a small miracle Transcarpathian. About how passionate people with limited resources, was able to achieve a lot. Set goals, move to them - and you will succeed.
Source:
29 photos via okrest
2. Every morning at 7 o'clock the inhabitants of the Lower Selishchev bring Peter in Seliskuyu the dairy milk.
3. Peter receives a surplus of people - as many as they can give. For the production of high-quality cheese it is important that they bring the present yield, fresh and undiluted.
4. In the words of Peter, of the 800 Lower House Selishchev milk at least once brought him out of the half.
5. Peter has a unique quality. He knows how to bring human and material resources to implement their ideas. In the early 90s he was on probation at the master cheese-makers in Switzerland. And in 2002 he completed construction of a cheese factory on borrowed funds from abroad.
6. The production was vital to have access to clean drinking water. Peter was able to organize the construction of the aqueduct from the spring at a distance of 4 km. Now, in the Lower Selishche spring water is in secondary school, kindergarten, outpatient and home culture.
7. I'll tell you how to make cheese.
Milk that morning brought the residents of the Lower Selishche, pour into a huge vat and pasteurized. After heating a rennet is added and allowed to clot.
8. Then the resulting mass is poured into molds.
9.
10. And put under the press. The next day, the pressed cheeses fall into the salt bath.
11. After the salt bath of 3 to 6 months will vylёzhivatsya cheese on shelves in the basement of the cheese factory, sometimes leaving them for bathing and schischeniya mold. For correct storage and ripening, the humidity is maintained in the basement up to 2-3% and the temperature to within 1-2˚.
12. Meet is Tatiana. Cheerful mother of four children who works in manufacturing.
13. I asked how she worked with Peter. She replied that she is very happy. Chief pays good wages, attentive and considerate to his subordinates. To him we can always turn to in case of problems.
14. Similar words told me everything, with whom managed to talk to the dairy.
15. At the dairy Seliskoy make three kinds of cheese. Narcissus Carpathians (based on the Gruyere cheese) HUST (based on the Camembert) and Selisky (based on the Head Monk). As Peter says, creative recipes have been reworked - literally repeat their foreign counterparts, he was not interested.
16. Cheese from Prigara costs more "conventional stores" - from 120 to 200 UAH ($ 15-25) per kg depending on the variety.
17. Peter is often working with their employees - not covered bureaucratic crust supervisor. It is important to remember all the hand.
18. One friend offered him an easy way to raise revenues at least twice. To do this, just need to let the market "Fitness cheese." It's funny, but it really is the most in demand by the buyer.
19.
20.
21
22
23. Still in a kitchenette dairies
24. I have heard from Peter many amazing stories. One day he came to visit foreigners. Ask - introduced us to local old-timers. He took them to his grandfather. Foreigners asked his grandfather:
Where were you born?
He answers:
-In Austria.
-And How did you get here?
-I Was born here. Just before this place was Austria.
25. Sunday - for employees dairies. On this day, Peter's daughter Ina and help his wife Oksana. They conduct tours of the production. Cheese Factory - one of the stops damp-wine tour of Transcarpathia.
26. Here you can find all the details of the process of cheese production, and at the end of the tour and tasting. Are recorded on the tour is in advance.
27. Lower Selishche due cheese and Peter Prigara become a brand. Following the cheese factory and tightened Seliskaya Bakery, Seliskaya Smokehouse, Seliskie Musicians ...
28. According to Oksana, the wife of Peter, for many years they have worked hard, not knowing whether to success. All the money earned from the sale of cheese, went back into production. Seven rescued Oksanina work schoolteacher. They lived on her salary. But as time passed, and hard work have paid off.
29. This is a story about a small miracle Transcarpathian. About how passionate people with limited resources, was able to achieve a lot. Set goals, move to them - and you will succeed.
Source:
