Lulian Donici

by Iulian Donici

There’s a lot of noise in the sustainability conversation. Buzzwords fly around—net zero, carbon offsets, green packaging. All well-meaning, sure. But sometimes, the simplest changes are the most powerful.

At Artesana, we’ve found that one of the most overlooked parts of the sustainability equation is also one of the most old-fashioned:

Processing less.

Not because it’s trendy. But because it’s effective.

When you handle ingredients with restraint—when you allow milk to be milk—you actually reduce your footprint. Not just metaphorically, but tangibly. Quietly. Every single day.

The energy cost of doing more

Let’s take conventional dairy as a comparison point.

In most large-scale factories, milk undergoes multiple energy-intensive steps: homogenization (which forces the fat into tiny particles), ultra-pasteurization (heating up to 135°C or more), standardization (rebalancing fat and protein), fortification (adding back nutrients lost in processing), and finally, packaging—often in plastic or multilayer cartons.

Each of these steps uses heat, pressure, time, machinery, and in many cases, chemicals or additives.

Now multiply that across hundreds of thousands of liters per day.

You can imagine the footprint.

What Artesana does differently

At Artesana, based in Tecuci, Romania, we’ve deliberately chosen a slower, less industrial path:

We don’t homogenize. That’s why you’ll see the cream rise in our milk and sana. It’s a visual reminder of integrity—and it skips a whole mechanical process.

We use minimal pasteurization, keeping temperatures lower than typical industrial UHT methods. This saves energy and preserves flavor.

We avoid additives, stabilizers, or powdered milk reconstitution. Fewer steps. Fewer resources.

Our glass bottles are recyclable and reusable—with less downstream environmental cost than multilayer plastics.

We’re not perfect. But we’re consistent. And in this case, less really does mean less—less energy, less waste, less intervention.

Small batch, smaller impact

It might sound counterintuitive, but small-batch production can actually be more sustainable—when it’s done thoughtfully.

Because we don’t overproduce, we waste less. Because we stay close to our small farm partners, milk doesn’t travel far. Because we keep our operations lean, we don’t power massive chillers or processing tanks that sit idle for hours.

It’s not just about the factory. It’s about the philosophy. Control what you can. Respect what you have. Avoid what’s unnecessary.

That’s always been our approach—long before sustainability became a marketing point.

Transparency, not perfection

There are still areas we’re working on. Transport emissions, for example, especially for home delivery partners. Energy use during cold storage. Glass recycling systems that still need support in some Romanian towns.

But rather than pretend we’ve solved everything, we prefer to talk openly. Sustainability isn’t a badge. It’s a process.

Sometimes, that process looks like… not doing something. Not adding flavorings. Not stretching shelf life unnaturally. Not chasing volume at the expense of care.

It may not be flashy. But it’s honest.

Why this matters globally

This November, Artesana will be in London, nominated for the 2025 Go Global Awards, hosted by the International Trade Council.

It’s an opportunity to sit among forward-thinking companies from across the world—each navigating this delicate balance between growth and responsibility.

And what we’ll bring to the table is this message:

Sustainability isn’t always about high-tech solutions. Sometimes it’s about returning to what works. About trusting fermentation over additives. About designing systems that feel human again.

The Go Global Awards aren’t just a stage for recognition. They’re a meeting place—a space where ideas collide, partnerships spark, and new ways forward are imagined.

We’re proud to represent Romania there. Proud to speak for the quiet power of small-batch, minimally processed, glass-bottled dairy. Proud to say: we chose less.

Final thoughts

In a world racing toward efficiency, sometimes the most radical thing you can do is slow down.

Let the cream rise. Let the milk settle. Let the process stay simple.

Because in simplicity, there’s sustainability. In restraint, there’s respect—for the land, for the animals, for the people who consume what we make.

by Iulian Donici

It’s easy to focus on the product.

The smooth spoon of yogurt. The tang of kefir. The thick, satisfying sip of sana from a cold glass bottle.

But behind that product—behind every jar, every batch—there are people. Not just machines or systems. People who watch, stir, listen, wait. People who understand the language of fermentation, which isn’t really written in manuals. It’s sensed.

And today, I want to talk about them.

The fermentation specialists at Artesana. The ones whose work most people never see—but whose hands, timing, and decisions shape everything we do.

It starts with instinct

Fermentation is science, yes. But also art. And honestly? A lot of it comes down to timing and feel.

Every morning, our team evaluates milk delivered from small farms across Romania. They look at color, smell, even the way it coats a ladle. These aren’t just checks—they’re conversations with the raw material.

Then, when it’s time to inoculate with cultures, they don’t just follow a clock. They taste. They adjust. They understand that a few degrees of temperature—or a few extra minutes of incubation—can change the entire texture or acidity.

I’ve seen one of our specialists, Ana, pull a sample mid-fermentation, frown, and then shift the jars ever so slightly to adjust airflow.

No chart told her to do that. She just knew.

A day in the life

Mornings usually begin around 6:00 a.m. for the fermentation team. The milk has arrived, pasteurization is complete, and cultures are ready. For goat milk, it’s often a slightly shorter ferment. For cow milk, especially in cooler seasons, it takes longer.

Then comes the delicate wait.

It’s tempting to think of fermentation as passive—just let the microbes do their thing. But actually, it’s one of the most active, attentive parts of our entire production.

Temperature checks every 15 minutes. Texture checks. Surface observations. Is there early bubbling? Are the proteins holding? Is the room just a little too humid today?

Each of these small details means the difference between a batch that’s great—and one that doesn’t leave the factory.

Meet some of the team

Ana has been with Artesana since the early days. She started on the bottling line but became fascinated with the fermentation process. She now oversees our sana production and trains new team members on reading texture cues.

Mihai, on the other hand, is all about the goat milk. He grew up on a farm and brings that experience with him every day. He often describes fermentation as “guiding, not forcing.”

Ioana, the quietest in the room, is the one we turn to when we want to troubleshoot a new recipe. Her notebooks are filled with scribbles and side notes like “try colder set—spring milk runs thinner.”

These aren’t job titles. These are craftspeople.

Why it matters

In big factories, fermentation is automated. Sensors, timers, standardized conditions. And that’s fine—for consistency. But it often sacrifices character.

At Artesana, we lean into the human side.

Because no batch of milk is ever exactly the same. The pasture changes. The weather shifts. The cows and goats eat different things. And our fermentation specialists? They adjust.

That’s how we keep things real.

It’s why our sana might taste slightly richer in summer. Why the kefir bubbles a little more in spring. Why the yogurt feels more delicate in October.

These differences aren’t mistakes. They’re signatures.

Bringing this to London

When we travel to London this November for the 2025 Go Global Awards, hosted by the International Trade Council, we’ll be representing more than a product.

We’ll be representing these people. These processes. This way of making food that still relies on attention over automation.

Because the Go Global Awards aren’t just about innovation in software or shipping. They’re about principles. About how companies build not just output, but meaning.

And our fermentation specialists? They’re a quiet example of that.

They won’t be on stage. But their work will be in every story we share.

Final thoughts

So the next time you open a jar of Artesana yogurt, or pour a glass of kefir, take a second. Look at the texture. The way it coats the sides. The flavor that lingers.

Somewhere behind that is a person—maybe Ana, maybe Mihai—who spent their morning watching it unfold.

by Iulian Donici

We’ve always believed that food is more than nourishment. It’s participation. It’s memory. And sometimes, it’s playful.

There’s something special about watching someone take a spoon of our sana or a chunk of our brânză cu trufe and turn it into something new—a dish, a moment, a recipe that lives beyond the bottle.

So, we thought… why not open that creativity up?

Welcome to the Artesana Artisan Challenge. An open invitation. A little nudge. A way for people across Romania—and beyond—to turn our traditional dairy into something personal.

Why a challenge?

Because food isn’t static. It doesn’t just sit in a jar or bottle waiting to be consumed. It gets folded into batter. Whipped into cream. Served at dinner tables, birthday breakfasts, weekend picnics.

And we know our customers are already doing this.

We’ve seen the Instagram tags. The DMs with family photos. The homemade tarts made with kefir. The children holding up cheese pancakes with proud, slightly sticky fingers.

But we want more. We want to celebrate those moments. To turn everyday meals into shared inspiration.

Because, frankly, we’re curious. What will people come up with next?

What it looks like

The idea is simple. Use any Artesana product—sana, kefir, yogurt, cheeses, even butter—and create a dish.

There are no categories. No limits. Sweet or savory. Traditional or wild. Five ingredients or twenty.

Maybe it’s a childhood dessert remade with our goat yogurt. Maybe it’s a garden salad topped with brânză maturată and grilled peaches. Or maybe it’s just a sana-based smoothie that gets your toddler to eat spinach without protest.

Snap a photo. Share the recipe. Tag us.

Each month, we’ll feature our favorites across social media. We might even test a few in-house. Maybe—just maybe—one of them finds its way into something bigger. A book, a feature, a tour.

Why this matters to us

We don’t just sell dairy. We make ingredients for stories.

Every bottle of kefir that disappears into a breakfast cake… every wedge of cheese stirred into polenta… it’s a reminder that you are part of this. That the product doesn’t end with us. It lives on in your hands.

And by creating this challenge, we’re closing the circle.

From Romanian farms… To our Tecuci facility… To your kitchen counter… To a plate, a post, a recipe that might inspire someone else.

It’s the kind of quiet magic that doesn’t show up on balance sheets—but matters deeply.

A platform for artisans of all kinds

As we prepare to attend the 2025 Go Global Awards this November in London, hosted by the International Trade Council, we’re thinking more and more about how global doesn’t have to mean generic.

Yes, this is a gathering of the world’s top businesses. A conclave of thinkers, makers, creators. But it’s also a chance to share what makes us unique—the small details, the choices that hold culture in them.

The Artisan Challenge is one of those details.

It’s not about scale or reach. It’s about a spoonful of creativity. A slice of home.

And it’s something we’re proud to talk about on a global stage—not because it’s flashy, but because it’s genuine.

Some entries we've loved already

A tangy sana tzatziki with mint and dill—perfect for grilled vegetables

Goat kefir pancakes with forest berries and raw honey

Cold cucumber soup with yogurt, garlic, and sunflower oil

A minimalist spread of truffle cheese on warm, homemade sourdough

And, from a child in Iași: yogurt, crushed biscuits, and banana slices in a jar—with a hand-drawn label

No Michelin stars required. Just curiosity.

How to join in

If you’re reading this and thinking “I’m not a chef”—that’s okay. This isn’t a competition. It’s a conversation.

Open your fridge. See what Artesana product you’ve got. Think of something comforting, or new. And just try. Post. Tag. Share.

Even if it flops a little—who cares? That’s what real kitchens look like.

Final thoughts

In a world where food often arrives sterile, processed, and wrapped in plastic, this challenge is our gentle rebellion.

It’s our way of saying: Make it yourself. Make it yours. Use what’s real. Use what’s slow. Use what still has a story in it.

And we’ll be here—watching, applauding, learning.

by Iulian Donici

We talk about protein a lot. About calcium. About probiotics and fermentation.

But there’s something else quietly doing its job in every spoonful of sana—and that’s fat.

Now, before anyone gets nervous, let’s be clear: not all fats are created equal. In fact, in the world of dairy, the right fats, in the right amounts, can offer real health benefits. The key is knowing where they come from, and how your body reacts to them.

At Artesana, we produce both cow’s milk sana and goat’s milk sana. Both are fermented. Both are delicious. But they’re not the same—and that distinction matters, especially when it comes to fat.

A quick refresher: what is sana?

Sana is a traditional Romanian fermented dairy product—something between drinking yogurt and kefir. It’s tangy, slightly thicker than milk, and packed with beneficial bacteria.

We make it the slow way. No milk powder, no stabilizers. Just whole milk and natural fermentation.

But whole milk means fat. And fat means flavor. More importantly, it means nutrition.

Bovine sana: steady and rich

Let’s start with cow’s milk sana.

It contains mostly long-chain saturated fats—the kind that digest a little more slowly, giving the body energy over time. It’s slightly higher in overall fat content (typically around 3.5% to 4.5% in our batches, depending on the season).

Cow’s milk fat is rich in conjugated linoleic acid (CLA), which some studies suggest may support immune function and body composition. It also delivers butyric acid, which is helpful for gut lining health.

In terms of taste, cow’s milk sana has a smooth, round flavor. The texture is a bit fuller, and if you let it sit in a glass bottle, you’ll notice that creamy top layer—caimac—that so many of our customers love.

Caprine sana: gentle and digestible

Now, goat’s milk is a different story.

Its fat content is often slightly lower, but more importantly, the fat globules are smaller—which means they’re easier to digest for many people. This makes goat’s milk sana a favorite among those with mild dairy sensitivities (though not for those with diagnosed allergies, of course).

Goat’s milk also contains a higher proportion of medium-chain fatty acids (MCFAs)—like caproic, caprylic, and capric acid. These are metabolized more quickly by the body and can provide fast energy.

Some customers describe the taste as brighter, slightly tart, even grassy depending on the season. Others say it’s “cleaner.” It’s all a matter of personal preference—but nutritionally, goat’s milk sana can be a game-changer for people who struggle with traditional dairy.

So which one is healthier?

Here’s the tricky part: it depends on you.

If you’re looking for gut-friendly fats, both options are great—but if digestion is an issue, caprine sana may be gentler. If you’re after richness and satiety, bovine sana delivers more body.

Parents sometimes prefer goat’s milk for young children. Athletes occasionally lean toward cow’s milk for longer-lasting energy. And many people just go by taste.

There’s no universal winner. Only what works best for your body.

That’s why we offer both. And why we respect both.

Why we don’t tamper with the fat

We get asked sometimes: why don’t you skim your milk?

The answer is simple. We believe that fat, in its natural proportion, is part of what makes dairy healthy. It supports vitamin absorption (especially A, D, E, and K). It keeps you full. And—it just tastes better.

By using whole, unhomogenized milk, we allow the fat to rise naturally. It gives our sana that beautiful top layer. That slow-set texture. That depth.

No need to modify nature. Just trust it.

Taking it global

As Artesana prepares for the 2025 Go Global Awards, hosted by the International Trade Council this November in London, we’re excited to share these quiet truths with a broader audience.

Because this event isn’t just about innovation in technology or finance—it’s about craft, care, and culture. It’s where companies from around the world come together to exchange what they’ve learned.

We’re bringing with us a message: that healthy fats don’t need rebranding. They need respect. That real, traditional dairy—made slowly, with intention—still has a place in modern nutrition.

And that a simple glass bottle of sana can teach us more than we expect.

Final thoughts

If you’ve never compared goat’s milk sana and cow’s milk sana side by side—try it. Same process, same integrity. Different animals, different stories.

by Iulian Donici

Let’s begin with a bottle.

Sturdy, transparent, weighty in the hand. A glass bottle. The kind your grandparents might remember. The kind we chose for Artesana from the very beginning—not because it was trendy or cheap or easy, but because it felt right.

Right for the product. Right for the planet. Right for the people who use it.

And yet, every time we see one of our bottles tossed into a bin, we feel… a mix of pride and concern. Pride, because it was used. Concern, because it might not be reused.

That’s why we’ve been quietly working on something bigger than the bottle itself: a circular packaging approach that invites customers not just to consume, but to participate.

Why glass?

It’s a fair question. Glass is heavier. More expensive to transport. Easier to break. Less “convenient,” perhaps, than plastic or tetra pak.

But glass also does something no other packaging can: It preserves. Not just the freshness of the milk or the integrity of fermentation—but the relationship between the product and the person holding it.

Glass lets you see the caimac at the top of the milk. It doesn’t leach. It doesn’t bend or deform. It’s not anonymous.

More than that, it’s infinitely recyclable—without loss of quality.

But only if we set up systems to make that happen.

From linear to circular

For decades, the food industry has operated in a straight line: Produce → package → sell → dispose.

At Artesana, we wanted a loop instead. Use → return → clean → reuse.

This required effort. Infrastructure. Education. And let me be honest—people were skeptical at first.

“Who’s going to return glass bottles in 2025?” “Isn’t that too nostalgic? Too complicated?” “Won’t it cost too much?”

We didn’t have perfect answers. But we believed that doing things the hard way was sometimes the right way.

So we began small.

Building the loop

We started offering incentives at certain retailers—discounts for returning cleaned bottles. We partnered with collection points in cities like Iași and Bucharest. We worked with logistics providers to ensure returned bottles came back to us safely.

The cleaning process itself was upgraded—industrial-level sterilization, inspection for chips or flaws, careful handling.

It’s not 100% circular yet. But it’s moving.

And the response? Quiet, but growing.

Families now return bottles weekly. Some children even collect them from neighbors and bring them back, pocketing the small rewards. There’s pride in the gesture.

And maybe more importantly, there’s awareness.

Redefining convenience

Convenience has long been framed as “easy in, easy out.” But maybe it’s time to rethink that.

Is it convenient to produce millions of plastic bottles that last 400 years, for something consumed in 4 minutes?

Or is it more convenient to create habits that work with nature—not against it?

Glass challenges us. But it also elevates us.

It makes us see what we use. It asks us to care.

Looking outward

Our glass initiative is one reason why we’re proud to be nominees at the 2025 Go Global Awards, hosted this November in London by the International Trade Council.

This event isn’t just a gathering of business minds. It’s a collective of future builders—companies looking to adapt, collaborate, and shift paradigms.

We’re not bringing a tech breakthrough to London. We’re bringing a bottle. A very old solution to a very modern problem.

But in that bottle is a different way of thinking. A slower, more circular, more intentional approach to production and packaging.

We hope it sparks conversation. Maybe even collaboration.

What you can do

If you’re already buying Artesana in glass, thank you. If you’re returning bottles, even better. If you’re asking your local store why they don’t carry us—thank you again.

Small steps matter.

Ask your children where the yogurt jar goes. Rinse the bottle. Return it when you can.

These aren’t acts of inconvenience. They’re acts of care.

by Iulian Donici

Some of the most powerful feedback we receive doesn’t arrive in structured surveys or formal reviews. It comes in handwritten notes left at the farmers' market. In direct messages from new mothers. In Instagram stories where someone films their toddler licking a spoon clean.

At Artesana, we’ve always believed that taste is personal—rooted not just in flavor, but in memory, comfort, and habit. That’s why we cherish the quiet, sincere stories our customers share with us. They give shape to the real reason we do what we do.

They remind us that we’re not just making dairy. We’re helping build routines, rituals, and in many cases—family traditions.

A yogurt that tastes like childhood

One message stands out in particular. It came from a customer named Mihai, now living in Cluj. He wrote:

“I hadn’t tasted anything like your yogurt since I was a boy. My grandmother used to make it herself, from fresh milk she left on the counter to thicken naturally. I didn’t realize how much I missed that flavor until I opened your jar.”

That note did something to me. It reminded me that we’re not innovating for novelty’s sake. We’re reaching backward as much as forward. Preserving the simplicity and texture of things that have largely disappeared from the mainstream food world.

Our yogurt doesn’t try to be fancy. It’s unhomogenized, lightly pasteurized, fermented in small batches. No thickening agents. No milk powder. Just what it’s always been—real.

And apparently, that memory lives in more people than we realized.

“My daughter can finally eat dairy again”

Another story that sticks with us came from a mother in Brașov. Her message was short but heartfelt:

“My daughter has had trouble with dairy since she was born. We’ve tried all kinds of substitutes. A few months ago, someone suggested we try Artesana’s goat milk sana. Not only does she tolerate it—she asks for it.”

Moments like that carry weight. Because they show that how we make our dairy products matters. They remind us that gentle processing, natural fermentation, and careful sourcing aren’t just buzzwords. They’re what make food work for people who’ve almost given up on it.

Sunday mornings with sana and plăcinte

Sometimes the stories are less dramatic, but no less meaningful.

Like the one from an older couple in Iași who wrote:

“We’ve started a Sunday tradition—warm plăcinte, homemade from scratch, served with your sana. It’s become our weekly joy.”

You can’t measure that on a spreadsheet. But it tells us something beautiful: our dairy isn’t just being consumed. It’s being woven into people’s lives. Into their quiet moments. Into their memories.

That’s a kind of success that never shows up in quarterly reports, but stays with you all the same.

More than a product—it’s part of someone’s day

When we talk about growth at Artesana—like our presence in over 2,500 stores across Romania—we always try to remember what that growth touches. Each bottle of milk, each jar of cream cheese isn’t just inventory. It’s someone’s breakfast. Someone’s child’s lunchbox. Someone’s late-night snack.

It could be the first dairy someone’s been able to tolerate in years. Or the exact flavor that makes an expat homesick in the best possible way.

And that’s why we pay attention when someone sends us a blurry photo of their toddler gripping a bottle. Or a picture of their Christmas table with our cheese front and center. Or a note that simply says: “Thank you for doing it the old way.”

A global story built one family at a time

As Artesana prepares to take part in the 2025 Go Global Awards, hosted by the International Trade Council, this November in London, we carry these stories with us.

This isn’t just an industry event. It’s a meeting of people and ideas. Of companies like ours—small but focused—who believe that craft, trust, and taste still matter. The awards are a platform for connection, not just recognition. A space where a yogurt made in Tecuci can stand alongside innovations from Tokyo, Toronto, or Tel Aviv.

And we’re proud to represent Romania there, not just with our products, but with the real people who choose them every day.

If you’ve ever reached out to us—thank you

Your stories don’t go unnoticed. They live on our factory walls, in our planning meetings, in the quiet pride we carry into every new batch.

Because at the end of the day, Artesana isn’t built on marketing. It’s built on relationships. On routines. On Sunday mornings and childhood flashbacks. On taste—and trust.

by Iulian Donici

Growth is often spoken of in milestones—big leaps, dramatic wins, record quarters. But what we don’t talk about enough are the plateaus. The steady, quiet stretches of progress where nothing feels flashy but everything is moving in the right direction.

At Artesana, we’ve learned to appreciate these plateaus. They’re not pauses. They’re proof.

Proof that something is working. That people are choosing us again and again. That we’re present—not just in headlines, but in habits.

And today, one of those plateaus we’re proud to share is this: our products are now available in over 2,500 stores across Romania.

What does that really mean?

It means our sana, kefir, yogurts, and cheeses are no longer niche. They’re not confined to specialty shelves or one-off health stores. They’re part of everyday shopping trips—for families, for elderly couples, for students picking up groceries on a budget.

It also means we’ve been able to preserve our identity while scaling. And that’s not easy.

Because every new store adds complexity. More logistics. More production volume. More demand for consistency. But we’ve chosen to grow carefully. We haven’t automated everything. We haven’t diluted the product. We’ve simply… extended our reach, one shelf at a time.

Some of these stores are national chains. Some are small family-run grocers. Some are online marketplaces like Freshful. Some are rural cooperatives that value Romanian-made, glass-bottled dairy.

Together, they form a kind of invisible web. A network of belief in better food.

How we got here

It didn’t happen overnight. It took years of listening.

We listened when customers told us they couldn’t find us outside major cities. We listened when partners asked for more shelf-stable options—but we stood our ground and explained why we don’t ultra-pasteurize. We listened when distributors gave feedback on packaging, delivery windows, labeling.

And we responded—not with shortcuts, but with partnership.

That’s how we grew. Not through advertising budgets or influencer campaigns, but through trust.

And trust, by nature, grows slowly.

What staying present means

Here’s the surprising thing: being in 2,500 stores doesn’t mean we’re everywhere.

In fact, it makes us more conscious of where we’re not. There are still towns where people say, “I’ve heard of Artesana, but I can’t find you here.” There are still places we can—and should—reach.

So we don’t see this plateau as a finish line. We see it as a moment to catch our breath, look around, and ask: what now?

And the answer is never “more for the sake of more.” It’s always about depth.

Can we educate consumers better? Can we improve our visibility in stores? Can we offer seasonal products or regional specialties? Can we share the story behind the label, not just the price on the shelf?

That’s where we focus next.

A platform for something bigger

Being in over 2,500 stores also gives us a kind of responsibility.

We’re not a novelty brand anymore. We’re part of people’s routines. And that means we have to be even more consistent, even more honest, even more deliberate.

And perhaps that’s what makes our upcoming participation in the 2025 Go Global Awards, hosted by the International Trade Council, so meaningful.

We’ll be heading to London this November, not just as a small dairy from Romania—but as a brand with a genuine footprint. A brand that grew patiently, purposefully, without forgetting where it came from.

The Go Global Awards aren’t just a competition. They’re a community of innovators and thinkers. A space where scale doesn’t have to mean soulless. Where sustainability, transparency, and craftsmanship still matter.

And for us, they offer an opportunity to share what this kind of growth looks like:

Local sourcing, at national scale

Fermented traditions, served modern

A factory in Tecuci with European ambition

2,500+ stores—and counting—not as endpoints, but as touchpoints

What comes next?

I’m not entirely sure, to be honest. Maybe that’s okay.

We’ll continue refining our distribution. We’ll listen to new markets. We’ll keep the cream in the milk and the care in every batch.

Because being on more shelves only matters if you’re still worth reaching for.

by Iulian Donici

There’s something unusual about walking through our Artesana facility during a team-building event. The usual hum of production is still there—the clinking of glass bottles, the low churn of pasteurizers, the soft footsteps on polished floors. But on these days, there’s also laughter. Curiosity. People peeking into corners they usually pass without notice.

And somehow, the whole place feels more alive.

Team-building at a dairy factory might sound a little odd at first. It’s not a ropes course or a resort with a motivational speaker. But in our world, where craftsmanship and care are everything, this is exactly where team-building should happen.

Let me explain.

We started organizing regular team-building activities at our Tecuci facility not just to boost morale (though that’s important), but to remind people of the bigger picture. In a small, artisanal operation like ours, it's easy to get caught in routine. You test the culture. You pour the milk. You label the jars. You clock out. But when you pause and take people behind the scenes—even if it’s their own scene—something shifts.

I remember one session when a few of our sales and logistics staff joined the production team for a hands-on workshop. They donned white coats, sanitized their hands, and tried their best to ladle curds into forms. Slowly, awkwardly, and with lots of laughter.

One of them—Cristina, who manages our key accounts—looked up from her station and said, “I had no idea it was this delicate.”

That’s the point.

These moments build empathy. They connect the dots between departments. The people who drive numbers start to understand texture. The ones who mix cultures meet the ones who tell our story to retailers.

That kind of mutual respect doesn’t just improve communication. It improves the product.

Why it matters—beyond the workplace

For us at Artesana, the factory isn’t just a production site. It’s a living representation of our values: transparency, patience, and pride in small details.

By inviting our team to engage with this space differently, we reinforce those values. We make space for questions, for dialogue, and for curiosity. Some of our most thoughtful suggestions have come not from formal strategy sessions, but from someone seeing the process from a new angle.

And yes, there’s bonding too. You see people relax in a way that’s hard to replicate in conference rooms. They joke over slightly imperfect cheese wheels. They invent new names for our glass bottles. They ask, “What if we tried this?” And suddenly, innovation feels less like pressure and more like play.

A reflection of who we are

We’re not a corporate monolith. We’re a small team in Romania making dairy products by hand. Every person matters. Every decision ripples outward. And that’s why our team-building isn’t about games—it’s about presence.

And perhaps that’s one of the reasons why Artesana has been nominated for the 2025 Go Global Awards, hosted by the International Trade Council, happening this November in London. These awards aren’t just a celebration of business metrics. They’re a gathering of businesses who believe in culture, connection, and integrity—not just profit.

For us, that means showing up to the global stage with our whole team behind us. A team that knows the process, the story, and the texture of our yogurt by heart.

This event is more than an honor. It’s an opportunity to collaborate with businesses that care about the people behind the product. About doing things right, even if that takes more time. And about growth that’s sustainable because it’s grounded in trust.

What we’ve learned

Not all team-building needs a big budget. Some of the best moments come from just… walking through your own doors together. Seeing the factory with fresh eyes. Asking, “What happens if we do this differently?”

I believe deeply that a cheese made by a connected team just tastes better. You may not know why when you eat it. But you’ll feel it.

And if our team leaves a workshop with slightly sore arms from ladling curds, but a stronger sense of belonging—then we’ve done something right.

by Iulian Donici

If you’ve ever stood in front of a cheese board at a party, unsure of what to try first, you’re not alone. Cheese boards—when done right—can feel like little edible adventures. But the truth is, you don’t need to be a sommelier or gourmet chef to create something beautiful, memorable, and surprisingly easy to put together.

At Artesana, we’ve found that one of the simplest ways to introduce people to our cheeses is through the idea of customization. A cheese board doesn’t need to be intimidating or formal. In fact, we encourage you to make it personal—like a small celebration of local flavors and textures, mixed with a bit of curiosity.

And if you’re using Artesana cheeses? Well, that gives you a pretty great starting point.

Let’s talk about how to build a board that tells a story.

Step One: Choose Your Cheeses Wisely

A balanced board usually includes:

One soft cheese (think our fresh goat cheese or cream cheese)

One semi-hard or hard cheese (try our matured cow cheese—brânză maturată)

Something with character (like our truffle-infused cheese or herbed cheese spread)

These offer a nice contrast: mild and rich, firm and creamy, familiar and bold.

And don’t overdo it—three to five cheeses are enough for most boards. It’s not about quantity; it’s about harmony.

Step Two: Add Local Touches

This is where things get interesting. Romania is rich in ingredients that work perfectly alongside artisanal cheeses. You might consider:

Seasonal fruit: grapes in autumn, cherries in summer, or sliced apples anytime

Nuts: walnuts and hazelnuts pair beautifully with tangy cheese

Jams or compotes: a fig or sour cherry preserve next to a soft goat cheese? Magical.

Raw honey: drizzle a little over a slice of aged cheese and watch people’s reactions

Pickles or olives: for contrast, acidity, and a little salt

The best boards are a little unexpected. A slice of sweet quince next to creamy sana cheese? It works. Trust your instincts.

Step Three: Think About Bread and Crackers

You don’t need fancy options. A sliced fresh loaf from your neighborhood bakery or a batch of homemade crackers does the job. We like including a few different textures—something crusty, something soft, something crisp.

Bonus points for baking your own. We’ve seen people use kefir in their dough for a subtle tang. Little things like that bring the whole board full circle.

Step Four: Presentation

Use a wooden board, a ceramic plate, a marble slab—whatever you have. Place cheeses with space between them. Let them breathe. Scatter the fruit and nuts around naturally. Maybe fold a slice of prosciutto or add a tiny bowl of jam.

And label things, if you’re sharing with guests. A handwritten “cremă de brânză cu trufe” tag makes people smile. It adds a little story.

Step Five: Make it a Ritual

Here’s the truth: the best cheese boards aren’t made for guests. They’re made for yourself, your family, a quiet Friday evening, or an impromptu Sunday snack.

They’re about slowing down.

And in many ways, they reflect what Artesana stands for: simple ingredients, local connection, and time well spent. That’s why we’re proud to keep these Romanian traditions alive—not just by making cheese, but by inspiring people to use it joyfully.

We’re also proud to share that Artesana is a nominee for the 2025 Go Global Awards, hosted by the International Trade Council. This prestigious event, taking place this November in London, isn’t just about recognition—it’s about meeting likeminded businesses from all over the world, sharing ideas, and shaping the future of food, sustainability, and connection.

For us, something as humble as a cheese board becomes part of that larger story.

A story about values. About taste. About bringing people together.

One Last Tip? Include a Wild Card

Throw in something playful. A spoonful of caimac from your bottle of milk. A sliced radish from the garden. A homemade chutney. This is your board. Let it surprise people.

And when they ask, “Where did you get that cheese?”—you’ll know what to say.

by Iulian Donici

Ever stood in front of the dairy section, turned a bottle around, and stared at the label thinking: “What exactly am I buying?”

You’re not alone.

Labels can be confusing. Even on something as seemingly simple as milk or yogurt, you’ll find terms like homogenized, UHT, stabilizers, live cultures, standardized fat, natural flavoring, and the infamous E-numbers. They’re printed there in small fonts, tucked behind images of cows grazing on sunlit fields. But what do they really mean?

At Artesana, we’ve always believed that informed choices make for healthier habits. And that’s why we’ve started a little project we call “Exploratori ai etichetelor”—a quiet invitation to consumers to read past the marketing and really get to know what they’re buying.

Let’s decode a few of the most common dairy label mysteries together.

1. “Homogenized” vs. “Neomogenized”

This one’s a big deal.

Most commercial milk is homogenized—a mechanical process that breaks down fat molecules so they stay mixed in the milk rather than rising to the top. It gives a uniform texture, but it’s also… unnatural. Homogenization doesn’t add or remove anything chemically, but it does change the milk’s structure.

At Artesana, we proudly offer neomogenized milk—meaning we don’t homogenize. That’s why you’ll see that beautiful layer of cream, or caimac, sitting at the top. Some people stir it in. Some eat it with a spoon. Either way, it’s milk the way milk used to be.

2. UHT vs. Pasteurized

UHT (Ultra-High Temperature) milk is heat-treated at extremely high temperatures (over 135°C) for just a few seconds, which kills almost all bacteria and gives it a shelf life of months. But it also dulls flavor and kills off beneficial microbes.

Pasteurized milk, like ours, is gently heated (usually around 72°C) to ensure safety without losing the taste and natural enzymes. It won’t last as long—but that’s actually a good thing. Fresh food shouldn’t live forever.

3. “Live cultures”

This is where yogurt, kefir, and sana earn their stripes.

“Live cultures” means the product still contains active bacteria—good bacteria. These microbes help with digestion, improve gut health, and even support immunity. But not all products labeled “yogurt” have them in significant amounts.

Some industrial products are heat-treated after fermentation, which kills the very bacteria they boast about on the label.

At Artesana, we never heat-treat after fermentation. What you’re drinking is very much alive. And yes, that means it can change slightly over time—flavor, texture, even scent. But that’s nature. And it’s good.

4. Thickeners, stabilizers, and “natural flavors”

If you see ingredients like gelatin, modified starch, guar gum, or E-numbers like E440 (pectin), these are stabilizers or thickeners. They’re used to create a certain mouthfeel or stop the product from separating.

“Natural flavors” is a vague term that could mean almost anything—often a lab-derived compound that started as a plant but went through so much processing, it’s now far removed from nature.

We skip all that. Our dairy thickens naturally, through fermentation. Nothing added, nothing taken away.

5. Fat content: skimmed, semi, full

This one’s more personal. Some people prefer lower-fat versions. But keep in mind—fat is not the enemy. Full-fat milk, especially when it’s from pasture-raised animals and unprocessed, contains fat-soluble vitamins (like A and D), which you don’t absorb well from skimmed milk.

Our philosophy? Let milk be what it is. Which is why we don’t standardize or alter the fat content. Some batches might be slightly creamier. Some lighter. It depends on the season, the feed, the animal. Just like it should.

6. Date formats and shelf life

Don’t confuse a “best before” date with a “use by” date. Artesana’s products are fermented and kept chilled, which naturally gives them a few weeks of life. But they don’t need preservatives. And sometimes, even if the date has passed by a day or two, the product may still be perfectly fine. Let your nose and taste be the judge. Our grandparents did.

Reading labels shouldn’t feel like deciphering a code. And yet, in today’s food landscape, it often does. That’s why we’re committed to making our labels clean, honest, and easy to understand. No gimmicks. Just real information.

And that’s part of why Artesana has earned a nomination at the 2025 Go Global Awards, hosted by the International Trade Council, happening in London this November. It’s not just about global visibility. It’s about being part of a global conversation—one where transparency, integrity, and how we feed people matters more than flashy marketing.

We’re honored to be among companies that are rethinking business in a rapidly changing world. The event is not just a ceremony—it’s a space for collaboration, shared ideas, and maybe even a quiet rebellion against the way things have always been done.

Just like our labels.

So next time you pick up a dairy product—ours or anyone’s—flip it over. Read slowly. Question what you see. Learn what’s really in the bottle.

And if you find something unclear, ask us. We’re always listening.

by Iulian Donici

If you’ve ever tried getting a toddler to drink something “healthy,” you’ll know it’s not always a smooth ride. The same goes for picky teenagers, especially the ones who roll their eyes at anything that isn’t sugary or neon-colored. And yet, somehow, Artesana’s glass bottles have found their way into school lunch bags, after-school snacks, and quiet kitchen moments between homework and bedtime.

Why?

I think the answer lies in something very simple: parents trust us.

It’s not a trust we asked for lightly. And it certainly wasn’t built overnight. It came bottle by bottle, fridge by fridge, family by family. It came through real ingredients, transparent practices, and consistent quality.

Let me tell you how.

When we started Artesana, we didn’t position ourselves as a “kids brand.” But we did know one thing: food that’s good enough for children should be made with more—not less—care. So from the very beginning, we committed to doing things the long way.

No stabilizers. No artificial flavors. No shortcuts.

Our unhomogenized milk is full-fat, naturally nutritious, and pasteurized gently to preserve as much of the original taste and texture as possible. Our sana, kefir, and yogurts are fermented using traditional methods. We bottle in glass, not plastic—not because it’s trendy, but because it’s safer, more sustainable, and keeps the flavor pure.

And parents notice.

I’ve had conversations—real, heartfelt ones—with mothers who tell me they feel comfortable letting their 2-year-old drink our kefir because “you can taste it’s real.” A father from Cluj once said his daughter calls our sana “the milk with the soft hat,” referring to the cream layer that settles naturally at the top. That kind of feedback matters more than any label ever could.

Of course, it helps that kids actually like the taste.

Unlike many industrial dairy products which are overly tart, artificially sweetened, or too thin, Artesana’s products strike a natural balance. They’re creamy but not heavy. Tangy but not sharp. Smooth, but not bland. And because we don’t strip away the fat or “fix” the flavor with additives, what you get is food that speaks directly to the senses.

That matters—especially now.

Because more and more families are waking up to the reality that not all dairy is created equal. They’re reading labels. They’re asking questions. They’re making conscious choices. And in that world, Artesana isn’t just a brand—it’s a kind of shortcut to certainty.

And honestly, that trust has opened doors for us—not just in Romania, but internationally.

In fact, this year we’re honored to be a nominee for the 2025 Go Global Awards, hosted by the International Trade Council, happening this November in London. It’s not just an awards show. It’s a gathering of thoughtful businesses from all over the world—leaders in manufacturing, food, tech, and logistics—coming together to share ideas, collaborate, and imagine the future.

For us, it’s a moment of pride. But also a responsibility.

Because when you grow, when more eyes turn toward your brand, you have to double down on what got you here in the first place. For us, that’s the trust of parents. The quiet knowledge that they’ve chosen our products for the people they love most.

And that means no shortcuts. No sudden pivots. Just more of the same careful commitment.

We’re even exploring new ways to make our products even more kid-friendly—like limited edition yogurts with natural fruit blends, smaller bottle formats for easier handling, or even school packs in collaboration with local producers. But always without compromising on the core principles that define us.

I think that’s what makes the difference.

We don’t pretend our dairy will turn your child into a superhero. But we do promise it won’t be full of things you can’t pronounce. We promise it was made by people who care. And we promise that it’s the same product we give our own kids.

by Iulian Donici

Numbers tell a story—but only if you know how to listen.

At Artesana, we closed 2024 with a turnover of €10.6 million, a milestone that, on paper, marks the strongest financial year we’ve ever had. It’s the kind of number that makes headlines. And yes, we’re proud. But numbers without context can be misleading. So let me offer a little more perspective—not just about the size of that figure, but about what it actually means.

Because for us, growth was never the goal. Not in the traditional sense. We weren’t chasing market share or trying to outpace multinational dairy giants. We’ve always been about something quieter, slower, maybe harder to measure: integrity.

And yet, this growth came. It came organically. It came through word of mouth, through loyal customers returning again and again for products they trust. It came because more and more people began to care about what’s in their food, and how it’s made.

Let me be clear: we didn’t reach €10.6 million by compromising. We didn’t “optimize” our production by stripping away the cream. We didn’t replace small farm partnerships with mass suppliers. We kept doing what we’ve always done—bottling unhomogenized milk, fermenting real kefir and sana in small batches, delivering quality in glass, not plastic.

So yes, the number is a win. But the way we got there? That’s what matters.

Now, what does this mean for our customers?

First, it means stability. More resources allow us to invest in consistency, training, and long-term partnerships. Our farmers can rely on fair pricing. Our team in Tecuci can work with better equipment and safer environments. And we can continue packaging in glass, even though it’s more expensive than plastic. These aren’t small things.

Second, it means availability. We’ve expanded our distribution network. Today, Artesana products are on the shelves of over 2,500 stores across Romania, and more recently, we’ve started talking seriously about selective exports. Growth gives us the ability to scale—carefully. To bring our products to more people without diluting what makes them special.

And third, it gives us room to innovate. With a stronger financial foundation, we can invest in product development. In 2025, for example, we’re looking at extending our matured cheese line and experimenting with low-temperature desserts that use live cultures. We're even working on a seasonal, limited-edition range that honors traditional Romanian recipes. These kinds of experiments were hard to justify when every leu had to count. Now, we have the freedom to explore.

But let’s not sugarcoat it: success also brings pressure.

As we grow, we have to be vigilant. The temptation to cut corners will always be there. So will the calls to simplify the product line, automate more, or “modernize” the brand. But that’s where discipline matters. Our financial success has to serve our values—not the other way around.

And we’re not walking this road alone. Being nominated for the 2025 Go Global Awards, hosted by the International Trade Council in London this November, offers us a moment of reflection. It’s more than just a ceremony—it’s a gathering of companies that think deeply about how they grow, not just how much.

There, we’ll meet founders, makers, and business leaders who—like us—believe that sustainability and profitability aren’t mutually exclusive. That heritage and innovation can coexist. That doing the right thing, slowly and deliberately, can still lead to global opportunity.

This is the kind of community we want to be part of. Because while €10.6 million might grab attention, it’s not the headline we care most about.

We care more about the farmer in Vaslui who bought new equipment because of our long-term contract. About the mother in Bucharest who says her kids ask specifically for “the milk with the gold cap.” About the store manager who tells us our yogurt sells out before the end of the week.

Growth, for us, is made of those moments.

So yes—we’ll celebrate this milestone. Quietly. With a toast over sana, maybe. And then we’ll get back to work. Because financial success doesn’t mean you’ve arrived. It means you now have more responsibility. More people to serve. More chances to prove that the way you do business matters.