“European Agricultural Fund for the Development of Rural Areas: Europe investing in rural areas.”
An operation aimed at purchasing technologically modern equipment for testing milk, and packing cheese and whey powder at the Ryki Dairy Cooperative, which is contributing to the innovativeness of the process, is co-financed by the European Union as part of the subaction “Supporting investments in processing agricultural products, marketing or developing them” of the Rural Development Programme 2014–2020.
Many years of tradition and modern technology. For over 90 years, the Ryki Dairy Cooperative has been combining many generations of cheesemaking masters, the unique recipes they have developed, and innovativeness. This means that Ryki is now considered one of Poland’s best producers of ripened cheeses, and our products are distinguished by their unforgettable flavour and top quality.
The Ryki Dairy Cooperative began operating in 1926 in the cellars of the modest wooden building that housed the headquarters of a credit union. It was then that the members of the Farming Association decided to found a plant specialising in the production of butter. Interestingly, the cooperative members at that time bought up only 120 litres of milk per day.
Further transformations resulted in the plant being nationalised in the 1950s, and becoming the Ryki branch of the Garwolin Dairy Plant. It was not until 1954 that the Independent Dairy Plant began to function, producing butter, cottage cheese and mature cheeses.
In June 1971, a new dairy plant came into operation with a target production capability of 100,000 litres per day, located on ul. Żytnia (the current site of SM Ryki). This was the beginning of the plant’s dynamic expansion:
A casein operation was added, along with a purchase point
A technical warehouse was built
The first fully automated cheese factory began production; SM Ryki’s flagship product — Rycki Edam cheese — was introduced
The low-fat cheese known as Hit from Ryki was launched, along with Cymes cheese with herbs
A modern Quality Assessment Laboratory and a new system for salting cheese were activated
A line was activated for thickening the whey, as was a smokehouse for natural smoking of cheese (the first smoked cheese in Poland with holes — Ramzes)
The milk collection point was roofed
A new powdered milk line was introduced; production began of Cezar longer ripening cheese and Smoked Hit from Ryki, a smoked low-fat cheese
Mechanised milk collection points and carwash; production of Smoked Cymes cheese with herbs; HACCP system was introduced
New ripening facilities came into use and the car park and machine park were renovated
A new cheese production line with increased capacity
New cheese and powdered whey stores, plus a new ripening facility came into use
Another stage in the expansion of the powdered milk line to increase capacity
A new salting facility and cheesemaking line; the Ryki range expands to include Rycki Edam and Gouda in euroblocks
Sliced cheeses are introduced into sale: Rycki Edam, Ramzes, Hit z Ryk and Gouda
A modern membrane water treatment facility; cheese packaging line; the Swiss-style Rycki Maasdam joins the selection