The curd was purchased at markets or in farmer dairies. It was transported mainly in barrels and tubs. Curd kneading (manually or by bare foot treading) was the most strenuous work in the process of curd cheese production. Try it on our machine by yourselves. The curd mills –hand operated and powered afterwards - expanded from the beginning of the 20th century. A good curd, processed perfectly, was the foundation for success …

Curd was usually stored in barrels

The first curd mills were hand operated

Powered mill from L. Zelinka curd cheese factory in Topolany