The partnership produces and sells home-made cheese fried with caraway and garlic without additives. The cheese is made of cottage cheese treated with sodium bicarbonate and pasteurised. Table salt is added as well as caraway and garlic to give the cheese its flavour. No additives are used during the production process. According to oral records and recipes from early 20th century left by grandmothers, great-grandmothers and earlier generations of Silesian housewives, cottage cheese was often mixed with table salt and purified salt and left to mature in a big bowl covered with a cloth placed in a warm room which usually meant by the stove in the kitchen. After 7 or 8 days the characteristic smell of matured cheese propagated around the house which told the housewife that time was high to fry the cheese. Depending on its future function, housewives added eggs, butter (to make it solid for cutting or loose for spreading), or different spices from the home garden (chives, onion, caraway, and garlic)