Dairy production in Domažlice

Akawi cheese

Akawi cheese is considered a type of white cheese and is traditionally made from goat's and cow's milk. The milk of these types of animals contains carotenoids, i.e. organic dyes, which is why white cheese is produced.

History of Sir Akawi

Akawi cheese spread easily in the Middle East region from the Mediterranean Sea due to its smooth nature and its salty taste, and it is made by a special method of salting and soaking. Akawi, some of which are still produced in their original homeland of Palestine, is a popular dish on the Middle Eastern table and can be eaten with fruit, in salads or fried in oil and served with some sweets, such as kunafa, which is for this cheese characteristic, it is usually pre-soaked in cold water to reduce the salt content and then mixed with sugar syrup.

The tradition of AKAWI production in the Czech Republic dates back to the 1950s, when the Lebanese businessman Amis Tabbara traveled to Czechoslovakia with the recipe. Due to climatic conditions, the Arab states suffered from insufficient milk production at the time, so they were dependent on imports.

Thanks to the excellent know-how, and to the premium milk quality, which is produced in the Czech dairy farms, the Czech Akawi cheese has gained, along the years, a great reputation worldwide, as the best premium Akawi cheese.

Sweet premium butter

We make our traditional butter only from pasteurized sweet cream. The proportion of fat is around 84%, the rest is formed of water, milk solids (proteins, lactose), minerals and buttermilk.

Butter production is a unique process, the quality and irreplaceable taste of which requires traditional procedures, knowledge and skills. It also requires high-quality raw material, i.e. cream with a fat content of 42% to 46%. It is first heat-treated and then churned in a butter churn (buttering) until it forms a foam, damages the milk fat molecules, cracks the fat balls, which aggregate into larger formations, clump and finally combine into a so-called butter grain.

Butter from high-quality cream from healthy cows, without preservatives and chemical additives, is known to be the most digestible animal fat. It contains healthy saturated fatty acids with a shorter chain (for example linoleic and butyric acid) and has positive effects not only on our intestines. An important factor is the cows' diet - milk from pasture, and therefore milk, contains more vitamins A, D, E, K and other nutrients than milk from grain-fed cows.