The Žerjal farm is run by Matjaž Žerjal and his family with a tradition of twenty-five years. Matjaž inherited the estate from his father and of course took over the business. He innovatively modernized the production of matured goat cheese, as his offer stands out among the others. The cheeses are produced without preservatives and GMOs, the family preserves them only with salt.
They have about a hundred heads of fawn-type goats, which graze most of the year on the sunny meadows around Tomaj. Because of their wonderful living conditions, the animals produce a lot of milk.
At the farm, they prepare matured goat cheeses with typical Karst herbs, which the family collects themselves, and are autochthonous, such as lavender, sedge and juniper. In addition, the farm also produces albumen curd, raw milk curd, secondary fermented whey, yogurt and, of course, raw milk. Definitive winners are cheeses matured in terano pomace or pomace of the indigenous Vito garganje variety.
Unforgettable flavors from hardworking hands, which you can also taste on our plates, for which we can truly guarantee quality and superior taste.
Kmetija Žerjal - Website
Photo: Lara Žitko
They have about a hundred heads of fawn-type goats, which graze most of the year on the sunny meadows around Tomaj. Because of their wonderful living conditions, the animals produce a lot of milk.
At the farm, they prepare matured goat cheeses with typical Karst herbs, which the family collects themselves, and are autochthonous, such as lavender, sedge and juniper. In addition, the farm also produces albumen curd, raw milk curd, secondary fermented whey, yogurt and, of course, raw milk. Definitive winners are cheeses matured in terano pomace or pomace of the indigenous Vito garganje variety.
Unforgettable flavors from hardworking hands, which you can also taste on our plates, for which we can truly guarantee quality and superior taste.
Kmetija Žerjal - Website
Photo: Lara Žitko
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