Fresh whey

Whey is created during the production process for cheese. It is a fresh product and as such can only be kept for a few days. In development lasting several years, shareholders of Ciaras Ltd, Appenzell, discovered a method of stabilising the fermentation process of whey.  The whey can thus be kept for a long time, whilst preserving the valuable original substances, some of which are living organisms. With conventional preservation methods such as pulverising or concentration, these living organisms are destroyed. Our natural method makes it possible for these organisms to survive and develop their caring and cleaning effect further.

The knowledge about this method is unique. It is our carefully guarded secret and makes it possible to produce the intermediate product ‘stabilised yet untreated fresh whey’. It is the main component of all our high-quality natural products.