Kozle Ltd. participates both Bulgarian and international exhibitions for BIO manufacturers. Among visited from us exhibitions are AGRA (International Fair Plovdiv), DiVino Taste (Sofia), Sport & Health (Sofia), ADF Gast (Vienna, Austria), BioFach (Nuremberg, Germany), Terra Madre Balkani (Torino, Italia), FoodEXPO (Herning, Denmark), Bulgarian Farm-Market (Bussels, Belgium) and others.
Kozle Ltd. is one of the companies-winners of the contest, organized by the newspaper 24 Hours, Metro Bulgaria and CEIBG "Golemite malki 2015". The prize, worth 10 000 BGN, serve as a great start to the online advertising of our business. KOZLE Ltd. also received an award from the exhibition Balkan Flavours, organized in Grand Hotel Sofia, as well as from other local fairs.
The history of our herd goes back to 2009. The initial number of our goat was around 80, as most of them were representatives of the autochthonous breed goats "Local long-haired" and "Kalofer long-haired", that are poorly distributed. Changed several generations, the number of our goats reached 170 as there are now.
Mandra Kozle is located in Razlog and was officially completed in 2012. The factory has a processing capacity of 400 liters of milk per day and is equipped with modern equipment for Organic production. The dairy was built in a European project and meets the All access European quality requirements. The dairy has a fully equipped industrial cameras, as well as refrigerated storage for production.
Farm Kozle is located 400 meters from the town of Bansko - at the foot of the Pirin Mountains. The farm was established in 2009 and has 3 main buildings. A building, built for workers in farm and two buildings for farm animals. The farm also has a center for visitors, which is being periodically visited by tourist groups.
“One of the best goat cheeses, we have ever eaten, congratulations!”
— Pavlina Ryzhankova
“Very tasty, nice and pretty solid fat without even smells like a goat :)”
— Trajana Vukadinova
“Very tasty cheese! Before ordering we read a comment that it is too salty, but not how to hem the cheese is mature, yet not salty. After a short maceration in water taste is great!”
— Jana Chilikova