The dairy production in Domažlice has a long tradition on the market. It has been mentionned in the historical books in 1898, when a dairy/cheese factory specializing in the production of fine Camembert cheeses was founded. The First World War (1914-1918), however, meant the decline of many dairies in our territory, including the dairy in Domažlice, so its activities were terminated.
In the 60s and 70s, Romadúr and Lučina cheeses were produced here, as well as curds, yogurts and drinking milk for sale. In 1981-1982, the maximum capacity of milk filling was 7,000 liters per hour, it was unique in the entire Czechoslovakia. In 1968, the production of white cheese "Istanbuli" was started for export to Beirut (Lebanon).
Starting 1998, the ownership is transferred to Namara s.r.o., under the leadership of Ing. Elie Abdulnour, who continued the production of white fresh cheeses in brine, and developed the export to the Middle-East, especially Saudi Arabia, the UAE, Kuwait, Qatar and Lebanon, occasional exports also to Africa, to the Ivory Coast and, to a lesser extent, to Europe, to Germany, Sweden, Denmark and Great Britain.
NAMARA s.r.o. has been elected as the winner of the 19th annual DHL UniCredit Export Award in the Small Company category.
Our team believes in the importance of healthy dairy products, produced under the best HACCP and quality standards, selecting the best premium fresh cow milk, and producing according to the traditional receipt, free of any preservatives or emulsifiers.
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.
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.
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.
Food production in our company places great emphasis on hygienic standards and parameters, so that we can guarantee the delivery of quality products to the end customer.
That is why we have implemented a system of critical points, the so-called HACCP (Hazard analysis and critical control points), which decide on the health safety of the final product, identify dangers in time and prevent damage to the health of the consumer.
Therefore, our main goal is always to guarantee the safe and premium quality of raw materials, which during the production process require strict adherence to a whole series of procedures that will ensure the preservation of the quality of food products with regard to their specifics so that the customer can enjoy a gourmet experience from "farm to table".
Tel: +420 733 523 217
Invoices / Purchase / Logistics
Tel: +420 732 523 232
Tel: +420 774 420 702
Accounting and finance
Tel: +420 606 377 442
Executive director / Company owner
+420 602 303 850
Polední 1346/4 – Braník
147 00 Praha 4
Business ID: 25681699
TAX ID: CZ 25681699
Jiráskova 161, 344 01 Domažlice
+420 379 724 812