cheese factory

Caciotta

Traditional Italian semi-soft cheese. Translated from Italian, the name means "cheese", which indicates the small size and delicate consistency of this cheese. There is no exact recipe for cacciotta in Italy, each family has its own recipe. We offer an original line of cheeses with a balanced creamy taste.

• classic
• with lavender
• with fenugreek
• with truffle

Mozzarella

Soft Italian cheese made from cow's milk. It is made in various shapes, but most often in the form of a ball. It has a sweet and creamy delicate taste. Suitable for salads, pizza and pasta.

Belper knoll

Hard cheese in the form of small balls sprinkled with black pepper, superficially resembling a dark truffle, is a classic Belper. It was invented in Switzerland at the Ches Glauser cheese factory in the city of Belp in 1993. These cheese balls are delicious on their own as a separate snack, as well as as part of other dishes.

• Belper knollet with black pepper
• Belper knollet with paprika

Cheddar

Classic aged English cheese made from cow's milk with a dense crumbly structure. It has a creamy, pungent taste with a characteristic slight sourness, a pleasant nutty aftertaste and a bright orange color. Cheddar goes well with many fruits and nuts, honey, it can be added to various salads, pizza, meat dishes, cheese sauces are made from it.

Strachatella

Fresh soft Italian cow's milk cheese in the form of elongated filaments with cream. It has an amazing creamy taste. It is served to the table as an addition to vegetables, salads, desserts and as an independent dish.

Gruyere

Traditional hard Swiss cheese made from cow's milk. It has a dense, homogeneous consistency with earthy shades and a sweet-salty nutty taste with spicy notes, which also depends on the ripening period. In our design, gruyere matures for at least 9 months on shelves made of alpine spruce. It is used for fondue, onion cream soup, roasting meat and baking.

Burrata

Classic Italian soft cheese made from cow's milk. A snow-white Mozzarella bag filled with cheese and cream. It translates from Italian as "butter", which gives an idea of the creamy taste. It goes perfectly with ripe tomatoes, crusty bread, olive oil, pesto sauce, as well as seasonal fruits and ripe berries.

Raclette

Raclette is a semi—hard Swiss cheese. The flesh of the product is tender and elastic, the thin crust has a light yellow color. After maturation, the cheese acquires a soft, creamy taste and fruity notes, has a delicate aroma. This product is ready to use. When the raclette is heated, a mushroom smell appears. The dense buttery flesh of the cheese does not foam and melts well, which is important for cooking.

Parmesan cheese

The famous Italian hard cheese, which has won worldwide love due to its rich taste and rich history. This cheese has a bright, slightly salty taste with nutty and fruity notes that reveal themselves as it matures. Ideal for adding to pasta, risottos, salads, soups and as part of a cheese plate. It goes well with nuts, honey, fruits or wine. It is also used in some types of baking, for example, in Italian bread rolls or cheese sticks.