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GroupSemi-hard cheeses
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Maturation period90 days
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Mass fraction of fat50%
This cheese combines mixed flavoures of malted milk and spices. It is sweet and salty at the same time, it also posesses piquant taste.
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GroupSemi-hard cheeses
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Maturation period60 days
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Mass fraction of fat45%
This cheeese has a distinct creamy taste and unique creamy sweet aroma. You can use it as a separate dish and as a condiment to a complex dish.
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GroupSemi-hard cheeses
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Maturation period90 days
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Mass fraction of fat45%
It has a unique flavour with a piquant taste and nutty aroma.
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GroupSemi-hard cheeses
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Maturation period90 days
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Mass fraction of fat40%
It has a deep and rather bright taste, the finest soft-milky aroma. The firm texture of the cheese has a pale yellow colour.
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GroupWith bacteria
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Maturation period45 days
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Mass fraction of fat45%
It has a sweet taste with nutty notes and a spicy aroma. It has large spherical eyes.
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GroupWith bacteria
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Maturation period60 days
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Mass fraction of fat50%
Natural cheese with mild creamy flavour and pleasant sour hint.
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ГруппаПолутвердые сыры
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Срок созревания25 суток
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Массовая доля жира45%
“Red Pesto” has a peculiar flavour due to carefully selected spices.
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ГруппаПолутвердые сыры
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Срок созревания25 суток
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Массовая доля жира45%
“Green Pesto” has a specific cheese taste with a slight note of spices.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat45%
Cheese *Slyvochnyj* is delicate and elastic, whith angular, slit-shaped eyes with a moderataly pronounced cheesy and slightly sour taste.
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Natural rennet cheese. The use of special combinations of ferments allows to produce aged cheese with magnificent flavour and walnut aroma.
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Natural rennet cheese with its individual taste and malted milk aroma, enriched with a slight sour hint and delicate spicy-sweet flavour. Combines a rich bouquet of taste and aroma.
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GroupWith bacteria
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Maturation period45 days
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Mass fraction of fat40%
Golden cheese has a soft cream tint and a subtle sweet nutty-creamy taste.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat50%
Classy cheese with traditional sour taste and aroma.
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GroupDutch
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Maturation period30 days
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Mass fraction of fat45%, 50%
Cheese *Gauda Belovezhskaya*has a mild taste, a pleasant dense yellowish tint. .
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GroupDutch
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Maturation period30 days
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Mass fraction of fat45 %
The recipe and the production technology hasn’t been changed for 150 years. For the preparation of this cheese we use a classic recipe and natural milk without additives.
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GroupRussian
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Maturation period40 days
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Mass fraction of fat45%
Cheese *Korolevskij* with a clean moderately pronounced cheese taste and aroma of melted milk. The dough is homogeneous, elastic and tender.
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
This cheese has a pronounced cheesy, slightly sweet and delicate taste with creamy and spicy notes.
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Balanced cheese taste, complemented by a slight sourness and a delicate spicy-aromatic aftertaste.
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GroupRussian
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Maturation period45 days
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Mass fraction of fat45%
Cheese «Chajnaja Roza» has a rich and slightly sweet taste. Excellent for cheese platter, will become a real decoration jf the table.
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GroupRussian
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Maturation period45 days
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Mass fraction of fat50%
A barrel that may surprise every customer. Produced in a special coating that ensures safety of the product. Creamy, cheese flavour.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat45%
Cheese «Byelovezhskij Trufel» is unique,refined with a creamy taste.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat45%
Cheese «Byelovezhskij Trufel» has mild cheese, slightly sour taste with the flavour of added flavouring spices mixtures.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat45%
This cheese has a hihg natural value. It is rich in protein. Cjmbination of cheese shape and spices make this cheese special.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat45%
This cheese has a hihg natural value. It is rich in protein. Cjmbination of cheese shape and spices make this cheese special.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat28%
For supporters of a healthy lifestyle, athletes and all those who care about health and figure, we have released a light low-calorie cheese.
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GroupRussian
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Maturation period25 days
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Mass fraction of fat50%
This cheese combines the originaly of the spherical shape and taste. Exclusive and unique- this is one of the main characteristic of cheese.
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GroupSemi-hard cheeses
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Maturation period90 days
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Mass fraction of fat40%
Cheese produced according to Italian tradidions.
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GroupRussian
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Maturation period90 days
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Mass fraction of fat50%
CCheese «Sarmatia Groizer» Weight 200 g
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GroupRussian
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Maturation period60 days
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Mass fraction of fat45%
Cheese "Sarmatia Gramercy" Weight 200 g
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GroupRussian
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Maturation period90 days
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Mass fraction of fat45%
Cheese «Sarmatia Griujer» Weight 200 g
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Cheese "Lancelot" with the aroma of melted milk. Weight 200 g
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GroupRussian
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Maturation period25 days
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Mass fraction of fat40%
Cheese "Belovezhskij trufel with fenugreek and walnut flavor" 40%. Weight 200 g
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GroupRussian
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Maturation period40 days
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Mass fraction of fat45%
Cheese "Pikovaya Dama" with walnut flavor. Weight 200 g
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GroupDutch
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Maturation period30 days
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Mass fraction of fat45%
Cheese «Golandskij Osobyj» . Weight 200 g
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Cheese "Mramornyj" 45%. Weight 200 g
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GroupDutch
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Maturation period40 days
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Mass fraction of fat50%
Cheese "Gauda Belovezhskaya" . Weight 200 g
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GroupSemi-hard cheeses
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Maturation period90 days
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Mass fraction of fat40%
Cheese "Belovezhskij parmesan molodoj". Weight 200 g
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GroupRussian
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Maturation period40 days
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Mass fraction of fat50%
Cheese “Rossijskij molodoj”. Weight 200 g
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GroupRussian
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Maturation period30 days
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Mass fraction of fat45%
Cheese “Tilsiter”. Weight 200 g
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat40%
Feta means a piece from Greek. The first recipes for Feta are found in the Ancient Greece by Homer.
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat40%
Feta has a pronounced salty taste and crumbly texture, which is recognizable to a large number of cheese consumers.
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat28%
Cheese “Belaya Brynza” is the most useful of all types of cheese. Only 100g of cheese per day provides a daily rate of calcium.
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat45%
Cheese lactose-free “Sarmatia Feta” is has a pronounced salty taste, crumbly texture and delicate taste.
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat40%
Soft cheese "Belaya Feta". Weight 4,5 kg
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat40%
Soft cheese "Belaya Feta" . Weight 7,5 kg
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GroupSoft cheeses
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Maturation period5 days
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Mass fraction of fat40%
Soft cheese "Belaya Brynza". Weight 7,5 kg
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GroupButter
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Mass fraction of fat72,5%
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Weight200 g
For the production of butter, only natural freshly processed cream is used. The butter has a pure sweet and creamy taste and aroma.
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GroupButter
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Mass fraction of fat82,5%
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Weight1000 g
For the production of butter, only natural freshly processed cream is used. The butter has a pure sweet and creamy taste and aroma.
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GroupButter
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Mass fraction of fat82,5%
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Weight180 g
For the production of butter, only natural freshly processed cream is used. The butter has a pure sweet and creamy taste and aroma.
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GroupButter
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Mass fraction of fat82,5%
Sweet butter 82.5% is made from fresh selected cream. The taste of the oil is clean, without foreign tastes and odors.
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GroupButter
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Mass fraction of fat72,5%
Sweet cream butter "Krestyanskoe" 1 kg
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GroupButter
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Mass fraction of fat82,5%
Sweet cream butter. Weight 1 kg
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GroupButter
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Mass fraction of fat82,5%
Sweet cream butter. Weight 5 kg
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GroupButter
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Mass fraction of fat82,5%
Sweet cream butter. Weight 20 kg
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GroupGHEE
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Maturation period3 days
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Mass fraction of fat99%
This product obtained from high-quality butter by heat treatment. It has proven itself in Eastern medicine as a miracle cure.