Cheese

"Minsky" 30%
"Gollandsky Premium" 45 %
"Volozhinsky Extra" 30 %
"Volozhinsky Extra" 45 %
"Voskresensky" 45 %
"Vizenland" with rampson 45 %
"Alpental" with fenugreek 45 %
"Kostromskoy" 45 %
"Volozhinsky Elite" 45%
"Pansky" 45 %
"Parma" 45 %
"Poshekhonsky" 45 %
"Voskresensky Extra" 45 %
"Tilsitsky Extra" 45 %
"Volozhinsky Premium" 45 %
"Tilsitsky" 50 %
"Creamy" 50 %
"Tilsitsky Extra" 50 %
"Stary Master" 50 %
"Rossiisky Young" 50 %
"Roqueforty" with blue mold 55 %
"Mozzarella" 45 %
"Adygheisky Light" 12 %

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"Roqueforty" cheese belongs to the category of elite cheeses. This is a special kind of cheese made with the addition of health friendly Penicillium genus fungi.

It has a lot of calcium and phosphorus, various vitamins, as well as protein and amino acids.

Cheese is made from normalized pasteurized cow milk by coagulating it with a lactiferous enzyme using the ferment cultures of lactic acid bacteria and the culture of Penicillium roqueforti fungi, followed by special processing of the resulting clot, molding, self-pressing, salting, drying, cheese blocks piercing and ripening.

Production

Thanks to gentle processing, we manage to maintain the maximum taste and biological qualities of milk.

Whole milk of local farms comes into production only after a thorough check

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Strict quality control at all stages of production in accordance with the requirements of Standards of the Republic of Belarus ISO 9001-2009, ISO 22000: 2005, STB 18001-2009 and Quality Policy