This is a small family farm. A farm has existed at this location for more than 200 years. The Klapatauskas family became the farm’s owners in 2010. They soon purchased a Jersey cow and began making cheese. The farmers follow the principle “we grow it ourselves, we make it ourselves, we sell it ourselves”. Now the farm’s main activity is production and sale of fermented cheeses, genuine ricotta (whey) cheese, natural yogurt and clarified butter made from the raw, unpasteurised milk of its own cows. Cheese-tasting sessions are held on the farm, as are excursions around the farm’s historic environs for small groups (only after making arrangements in advance, in summer, for groups of 10-20 persons).