Farm and cheese dairy ČEPON is located above the Stična monastery in the municipality of Ivančna Gorica. The founders of the farm were the late Vincencij and his wife Heos Ferdinanda Čepon, who have started raising goats and producing goat milk over 26 years ago. That is how they started the ČEPON brand.
In 2010, more so because of luck, after doing some work for them, rather than serious intent of delving into working with goats, a young carpenter, called Jure Dremelj joined them. He grew fond of them quickly and started coming around more and more often, learning the craft from Vincencij. Jure was a farm boy already, so he wasn’t a stranger to farm work. In 2017 Vincencij came to the conclusion that, due to old age, he should stop the farm but Jure convinced him to give him a long-term lease for the farm and the brand.
That is how Jure Dremelj with his partner Sara Dremelj, back then Hribar, became the holder of the farm on January 1. 2018, and continues to carry on the work.
There are over 50 dairy goats on the farm with about 40 does, which are being fed on two big pastures right next to the barn. There are also other leased fenced pastures. The fodder is comprised out of pasture grass, hay and grain mixtures with which we strive for ecologically friendly farming
We produce:
Fresh goat milk
Goat yogurt
Goat curd
Goat kefir
Young goat cheese
Mature goat cheese
Smoked goat cheese
Whey
The products are sold in the trading network of Mercator and Interspar as well as the Ljubljana market place and some fairs. Of course all of the products can also be tasted and bought at the farm, but we would like you to announce yourself beforehand via the phone number listed in the "Contact" section. After all there is a lot of work to be done on and outside of the farm.
PRODUCTS
Our products
Here are some of out excellent products Click on an image to enlarge it.
Goat milk
Goats are known to be the pickiest eaters of the dairy producing animals. They choose only the best and healthiest plants. They are known for not getting cancer, which is why there is a lot of research going on with which they hope to find a more universal cure for cancer. Even from before the times of Hippocrates goat milk, and other goat dairy products have been used to cure many illnesses. Therefore there is plenty of scientific literature about the benefits of goat milk, which is why it is even often recommended by doctors for certain patients, who then when they try it, happily enjoy it from then on.
Yogurt from goat milk in a cup
To get yogurt, the very healthy milk is heated up and while it is cooling, a yogurt culture of microorganisms is added. After which it is fermented and cooled completely. That is a probiotic yogurt, which can be used as a standalone refreshing drink, or eaten with seasonal fruit to the taste of the individual.
Yogurt from goat milk in a cup
To get yogurt, the very healthy milk is heated up and while it is cooling, a yogurt culture of microorganisms is added. After which it is fermented and cooled completely. That is a probiotic yogurt, which can be used as a standalone refreshing drink, or eaten with seasonal fruit to the taste of the individual.
Young goat cheese
Cheese is again, similair to curd, since it is made from it. Milk is heated, pasteurized, given a culture, stirred and given rennet. After the rennet bits of cheese start to form, which are then collected into a cheese cloth and put into a mold to form it's shape. We then let the whey out of it, removing water from it. It is then vacuum packed and can be used in this form in the next 30 days. It's great with meat products or on it's own.
Matured goat cheese
Prior to vacuum packaging young cheese it is taken to rippen where it is cleaned regularly and taken care of for at least 60 days at a specific temperature and humidity. It is much firmer than young cheese but used in the same way.
Matured goat cheese
Prior to vacuum packaging young cheese it is taken to rippen where it is cleaned regularly and taken care of for at least 60 days at a specific temperature and humidity. It is much firmer than young cheese but used in the same way.
Smoked goat cheese
Prior to vacuum packaging the matured cheese is put into a smoke chamber adding a aftertaste of corresponding strength to the time in the chamber. The loved taste of cheese is coupled with the special taste of goat milk, decorated with the aftertaste of smoke, creating a gourmet's dream.
Yogurt from goat milk in a bottle
To get yogurt, the very healthy milk is heated up and while it is cooling, a yogurt culture of microorganisms is added. After which it is fermented and cooled completely. That is a probiotic yogurt, which can be used as a standalone refreshing drink, or eaten with seasonal fruit to the taste of the individual.
Yogurt from goat milk in a bottle
To get yogurt, the very healthy milk is heated up and while it is cooling, a yogurt culture of microorganisms is added. After which it is fermented and cooled completely. That is a probiotic yogurt, which can be used as a standalone refreshing drink, or eaten with seasonal fruit to the taste of the individual.
Kefir from goat milk
Pasteurized goat milk is poured over kefir seeds and left to ferment for one day at 23 degrees celsius. The result is a refreshing drink with a slightly more acidic flavour which is undoubtfully very beneficial to one's health.
Sausages from goat meat
A completely seasonal product around at the time of March until May, when the young are big enough to be useful for food production. Due to the incredibly experienced and skilled butcher, these are beloved by all our friends. These aren't quite for sale, but they can be tasted when you visit our farm.
Sausages from goat meat
A completely seasonal product around at the time of March until May, when the young are big enough to be useful for food production. Due to the incredibly experienced and skilled butcher, these are beloved by all our friends. These aren't quite for sale, but they can be tasted when you visit our farm.
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