Metsavenna dairy, Estonia

A few miles from the Estonian-Latvian border crossing point there is a small village of Vastse-Roosa with only 20 locals living there. The Metsavenna dairy was founded in 1999 and offers »bunker tourism« (sightseeing bunkers of the post-WW2 era ), curd, and cheese that is inspired by the bunker’s users  (small in size so that they would fit into pockets). This interesting farm produces a variety of traditional hard and semi-hard cheeses like Sõir, which is a soft Estonian caraway-flavored cheese made with whole milk, cottage cheese, butter, eggs, salt, and caraway seeds.  Their cheese production is entirely organic and they use milk produced on the farm. Their herd consists of 140 dairy cows that are free-range, meaning that the cows spend all of spring and summer outside. Happy cows = better milk.

The Mesavenna dairy uses Plevnik Cheese kettle with copper inside SKH – Cu 1000 EW Professional, cheese kettle SKH 500 EW Professional with MC 500 R, cheese kettle mini SKM 150, and a cheese table SM 147.