• Group
    Dutch
  • Maturation period
    30 days
  • Mass fraction of fat
    45%, 50%
Cheese *Gauda Belovezhskaya*has a mild taste, a pleasant dense yellowish tint. .
  • Group
    Dutch
  • Maturation period
    30 days
  • Mass fraction of fat
    45 %
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.
  • Group
    Russian
  • Maturation period
    40 days
  • Mass fraction of fat
    45%
Cheese *Korolevskij* with a clean moderately pronounced cheese taste and aroma of melted milk. The dough is homogeneous, elastic and tender.
  • Group
    Russian
  • Maturation period
    30 days
  • Mass fraction of fat
    45%
Balanced cheese taste, complemented by a slight sourness and a delicate spicy-aromatic aftertaste.