In order to present their products in the dairy was built tasting cheese with educational hall where you can see the stage production of cheese.

Cheese tasting and famous wines
The story of the making of cheeses with signature dairy Edelweiss begins on Velebit beautiful pastures. Milk is purchased from farmers who have two to five cows, and rare are those with multiple heads. The cows are fed only natural food which gives the product its distinctive taste, color and smell. The abundance of aromatic plants and the absence of any artificial means guaranteeing the emergence of a real healthy food product.

Products of dairy Runolist
Krasnarski cheese - produced traditional process of expanding on the Velebit mountain and the area Gacka, Lika and Krbave. This hard cheese made ​​from cow's milk has the shape of rings. Mature for at least 6 months. Cheese rind is golden yellow. Pastry cheese is associated with rare okašcima on cut. Smell the cheese is typical mountain cheeses, and taste clean and comfortable.

Cheese Runolist - this semi-hard cheese cutting produces a similar procedure as Krasnarski cheese. In controlled conditions ripens at least 60 days. Sir takes the form of smaller rings with thin bark yellowish color. Pastry cheese is straw yellow in color, elastic, with okašcima on cut, grain size lenses. Cheese flavor is distinctive, mild and pleasant scent and moderately strong.

Velebit cheese - in this hard goat cheese contained all the characteristics of indigenous Velebit cheesemaking. Sir takes the form of smaller rings shiny green and yellow. Consistency of the dough is firm, with individual okašcima to cut the cheese. Recognizable by peculiar, distinctive and moderately salty taste of sheep cheese. In addition to cutting, in an advanced stage of ripening cheese can be used as grated added to various dishes.

Škripavac - traditional cheese broader karst region of Lika, Gacka, Krbava and Velebit. It is recognizable by its distinctive "crunch" while eating. Belongs to a group of young soft cheeses or cheese without bark. Cut into smaller pieces, with the addition of whey is packaged in plastic bags batter his soft, pliable and easily cut. Taste and smell the cheese was a pleasant milky acidic, aromatic, typical young cheeses.

Cottage cheese - this traditional acidic cheese is made from whole milk and is widely used in gastronomy. Alone or mixed with various additives, can serve as a meal, or as a supplement to other foods and desserts. Shown is white. Consistency him loose, soft and suitable for lubrication. Taste the cheese slightly sour, light and aromatic, a fragrant offering and expressed freshness.

Cow curd - cow curd traditional albumin is a type of cheese. It is produced from whey arising producing other types of cheeses. Due to the high content of biologically valuable whey protein suitable for human specific categories potrošača.Bijele color and compact consistency. Smell the cheese is slightly marked, usually by boiling milk, and his peculiar taste and pleasantly sweet.

Sheep fringe - the traditional albumin cheese is seasonal dairy product. It is produced from whey, resulting in the production of sheep cheese. Includes high-quality whey ingredients, especially proteins and minerals that give it its special nutritional and biological value. Extremely white, thicken slightly grainy konzistencije.Miris his peculiar per sheep's milk, and the flavor pleasantly milky and sweet.

Gacka cheese with flower pollen - feature of this semi-hard cow's milk cheese is the addition of flower pollen during production, that he for his extremely valuable natural properties and characteristics of a functional hrane.Naime, flower pollen has a number of positive effects on the human zdravlje.Sir has easily cut consistency , the individual section of the okašcima. The taste is mild and the peculiar aromatic odor.

Gacka cheese - Gacki cheese is produced from a mixture of sheep's and cow's milk, according to the usual technology of hard cheeses, which determines its properties. Cheese dough is firm and compact, with occasional okašcem. Cheese flavor is pleasant and typical karst mountain and hard cheeses, and the smell is slightly pronounced and specific, because the used portion of sheep milk in its production.

Tartufo - this type of semi-hard cow's milk cheese is a specialty product range. It stems from the addition and mixing of chopped black truffles with siRNA grain. giving it a distinctive taste and aroma of truffles. He is alleged to be an aphrodisiac. Consistency cheese is soft, elastic and easily cut, and the taste and smell more pronounced during ripening.

Lika cheese - semi-hard cheese ripening which takes 15-20 days. During this time gets a nice golden color.
Lika cheese Dimko - Lika cheese, which is further refined mild aroma of smoke.
Grill cheese - a unique product that during the preparation does not develop its own flavor, but takes the flavor of food with which to prepare. Its characteristic is that not soluble at high temperatures and is therefore suitable for thermal treatment.