Stavropol, Dovatorcev st., 36
+7 (962) 447-40-70
artamonov@mokostav.com

Cheeses

Rossiyski, blocks

Rossiyski, blocks
GOST 32260-2013
Ingredients: cow milk, mesophilic lactic-acid microorganisms, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 28,5 g, protein 24,5 g.
Energy value – 354 kcal/1480 kJ.
Fat in dry matter — 50%.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Rossiyski cheese is the most popular cheese in Russia. This semi-hard cheese produced from cow milk has rich, slightly sour, strong taste and aroma.
Rossiyski cheese ripens minimum tow month and gets its special lacelike texture with irregular holes during the process of ripening.
There are many ways of serving this cheese. You can use it as ingredient for sandwiches, salads and hot dishes with meat, fish, eggs, vegetables, mushrooms etc.
And surely you can serve it as it is. Rossiyski cheese goes well with light semi-dry and semi-sweet red wines.
Try Rossiyski cheese by “Dairy company Stavropolskiy”! Enjoy high quality traditional Russian cheese!

Rossiyski packaged, 270 g

Rossiyski packaged, 270 g
GOST 32260-2013
Ingredients: cow milk, mesophilic lactic-acid microorganisms, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 28,5 g, protein 24,5 g.
Energy value – 354 kcal/1480 kJ.
Fat in dry matter — 50%.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Rossiyski cheese is the most popular cheese in Russia. This semi-hard cheese produced from cow milk has rich, slightly sour, strong taste and aroma.
Rossiyski cheese ripens minimum tow month and gets its special lacelike texture with irregular holes during the process of ripening.
There are many ways of serving this cheese. You can use it as ingredient for sandwiches, salads and hot dishes with meat, fish, eggs, vegetables, mushrooms etc.
And surely you can serve it as it is. Rossiyski cheese goes well with light semi-dry and semi-sweet red wines.
Try Rossiyski cheese by “Dairy company Stavropolskiy”! Enjoy high quality traditional Russian cheese!

Dutch (Gollandski), blocks

Dutch (Gollandski), blocks
GOST 32260-2013
Ingredients: cow milk, mesophilic lactic-acid microorganisms, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 25,2 g, protein 26,8 g.
Energy value – 334 kcal/1396 kJ.
Fat in dry matter — 45 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Dutch or Gollandski cheese is popular in Russia for more than 150 years. Creators of this cheese were inspired by traditional Dutch Edam cheese. They improved technology of this cheese and started to produce the new type of Dutch cheese from cow milk.
Dutch cheese ripens minimum 45 days.
This cheese has slightly sour and spicy clean milk taste and aroma. The texture of Dutch cheese is waxen with or without holes which shape could be round, oval or irregular.
We recommend serving it with full body red wines and using it as an ingredient of sandwiches and salads.
Dutch cheese melts easily so, also, you can add it in different types of hot dishes.
Enjoy Dutch cheese a la russe!

 

Dutch (Gollandski) packaged, 270 g

Dutch (Gollandski) packaged, 270 g
GOST 32260-2013
Ingredients: cow milk, mesophilic lactic-acid microorganisms, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 25,2 g, protein 26,8 g.
Energy value – 334 kcal/1396 kJ.
Fat in dry matter — 45 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Dutch or Gollandski cheese is popular in Russia for more than 150 years. Creators of this cheese were inspired by traditional Dutch Edam cheese. They improved technology of this cheese and started to produce the new type of Dutch cheese from cow milk.
Dutch cheese ripens minimum 45 days.
This cheese has slightly sour and spicy clean milk taste and aroma. The texture of Dutch cheese is waxen with or without holes which shape could be round, oval or irregular.
We recommend serving it with full body red wines and using it as an ingredient of sandwiches and salads.
Dutch cheese melts easily so, also, you can add it in different types of hot dishes.
Enjoy Dutch cheese a la russe!

 

Tilsiter luxe, blocks

Tilsiter luxe, blocks
TS 10.51.40-015-47157329
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 27,3 g, protein 26,8 g.
Energy value – 353 kcal/1466 kJ.
Fat in dry matter — 45 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

This cheese from cow milk has slightly sour and clean milk taste and aroma. Sometimes it can have slightly pungent flavor. The texture of Tilsiter luxe cheese is smooth with cracks and small irregular holes. The colour of the cheese is yellow or pale yellow.

We recommend using Tilsiter luxe as a snack or an ingredient of sandwiches and salads.

Also, this cheese melts easily, so you can add it in different types of hot dishes.

Tilsiter story

The cheese was invented in Tilsit (East Prussia) in the 1700s by Dutch immigrants actually trying to make Gouda.

The recipe spread in many other countries: Austria, Denmark, Germany, Slovenia and Switzerland.

The town of Tilsit is also famous for the Treaty of Tilsit in 1807, signed by Napoleon, Alexander I of Russia and Frederick William III of Prussia. France made peace with Russia (temporarily – until 1812) and gave Russia a free hand in Finland. Tilsit was transferred to Russia from Germany at the end of the Second World War in 1945. Though Tilsit has disappeared off the map, being now a town called "Sovetsk" in the Kaliningrad area of Russia, Tilsit cheese is still made there and called that.

 

Tilsiter luxe, packaged, 270 g

Tilsiter luxe, packaged, 270 g
TS 10.51.40-015-47157329
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 27,3 g, protein 26,8 g.
Energy value – 353 kcal/1466 kJ.
Fat in dry matter — 45 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

This cheese from cow milk has slightly sour and clean milk taste and aroma. Sometimes it can have slightly pungent flavor. The texture of Tilsiter luxe cheese is smooth with cracks and small irregular holes. The colour of the cheese is yellow or pale yellow.

We recommend using Tilsiter luxe as a snack or an ingredient of sandwiches and salads.

Also, this cheese melts easily, so you can add it in different types of hot dishes.

Tilsiter story

The cheese was invented in Tilsit (East Prussia) in the 1700s by Dutch immigrants actually trying to make Gouda.

The recipe spread in many other countries: Austria, Denmark, Germany, Slovenia and Switzerland.

The town of Tilsit is also famous for the Treaty of Tilsit in 1807, signed by Napoleon, Alexander I of Russia and Frederick William III of Prussia. France made peace with Russia (temporarily – until 1812) and gave Russia a free hand in Finland. Tilsit was transferred to Russia from Germany at the end of the Second World War in 1945. Though Tilsit has disappeared off the map, being now a town called "Sovetsk" in the Kaliningrad area of Russia, Tilsit cheese is still made there and called that.

 

Tilsiter luxe, packaged (snack), 30 g

Tilsiter luxe, packaged, packaged (snack), 30 g
TS 10.51.40-015-47157329
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 27,3 g, protein 26,8 g.
Energy value – 353 kcal/1466 kJ.
Fat in dry matter — 45 %.
Shelf life – 45 days at a temperature of 0–6 °С and relative humidity 80–85 %.

This cheese from cow milk has slightly sour and clean milk taste and aroma. Sometimes it can have slightly pungent flavor. The texture of Tilsiter luxe cheese is smooth with cracks and small irregular holes. The colour of the cheese is yellow or pale yellow.

We recommend using Tilsiter luxe as a snack or an ingredient of sandwiches and salads.

Also, this cheese melts easily, so you can add it in different types of hot dishes.

Tilsiter story

The cheese was invented in Tilsit (East Prussia) in the 1700s by Dutch immigrants actually trying to make Gouda.

The recipe spread in many other countries: Austria, Denmark, Germany, Slovenia and Switzerland.

The town of Tilsit is also famous for the Treaty of Tilsit in 1807, signed by Napoleon, Alexander I of Russia and Frederick William III of Prussia. France made peace with Russia (temporarily – until 1812) and gave Russia a free hand in Finland. Tilsit was transferred to Russia from Germany at the end of the Second World War in 1945. Though Tilsit has disappeared off the map, being now a town called "Sovetsk" in the Kaliningrad area of Russia, Tilsit cheese is still made there and called that.

 

Cheddar, blocks

Cheddar, blocks
TS 9225-106-04610209
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 29 g, protein 23,5 g.
Energy value – 355 kcal/1485 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Its colour generally ranges from white to pale yellow.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.
There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.
Our Cheddar can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.

 

Cheddar, packaged, 270 g

Cheddar, packaged, 270 g
TS 9225-106-04610209
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 29 g, protein 23,5 g.
Energy value – 355 kcal/1485 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Its colour generally ranges from white to pale yellow.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.
There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.
Our Cheddar can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.

 

Cheddar, packaged (snack), 30 g

Cheddar, packaged (snack), 30 g
TS 9225-106-04610209
Ingredients: cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 29 g, protein 23,5 g.
Energy value – 355 kcal/1485 kJ.
Fat in dry matter —50 %.
Shelf life – 45 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Its colour generally ranges from white to pale yellow.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.
There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.
Our Cheddar can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.

 

Cheddar Annato, blocks

Cheddar Annato, blocks
TS 9225-106-04610209
Ingredients: standardized cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt, colourant annato.
Nutritional value (per 100 g): fat 29 g, protein 23,5 g.
Energy value – 355 kcal/1486 kJ.
Fat in dry matter —50 %.
Shelf life of unpacked product – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Cheddar Annato has deep orange colour which natural colourant annato gives.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.

There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.

Our Cheddar Annato can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.

Cheddar Annato, packaged, 270 g

Cheddar Annato, packaged, 270 g
TS 9225-106-04610209
Ingredients: standardized cow milk, starter culters of mesophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt, colourant annato.
Nutritional value (per 100 g): fat 29 g, protein 23,5 g.
Energy value – 355 kcal/1486 kJ.
Fat in dry matter —50 %.
Shelf life of unpacked product – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Cheddar is one of the most popular varieties of cheese in the world and traditional cheese in Anglo-Saxon countries. Cheddar is named after the town in southwest England where it was created over 800 years ago. It is a hard cheese from cow milk that has a slightly crumbly texture if properly cured and the texture is smooth if it is young. Cheddar has slightly sharp and sour nutty taste. Cheddar Annato has deep orange colour which natural colourant annato gives.
The primary process to make it is called “cheddaring”. During this process the curds are cut up and then pressed together into slabs. The slabs of curds are stacked on top of each other. The weight of stacking the slabs of curds on top of one another presses out even more moisture. Then the slabs of curds are cut up again, pressed into slabs again and stacked again. The process continues until so much whey is expelled that after ripening, the cheese will have a crumbly, layered, dense texture. During the cheddaring process, the curds also become further acidified by the continuing action of the starter culture on residual lactose in the curd. Cheddar ripens minimum 90 days. During this period, flavour develops largely.

There are several wonderful ways to savor the flavor of Cheddar cheese. It goes well with beer, red wine like Merlot or Pinot Noir and white wine like Chardonnay.
Cheddar is an essential part of English cuisine. British people cook different types of dishes with Cheddar including sandwiches, pies and the popular dish Welsh rabbit.

Our Cheddar Annato can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes.

Russian parmesan, blocks

Russian parmesan, blocks
TS 9225-065-00437062
Ingredients: cow milk, starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 19 g, protein 40 g.
Energy value– 330 kcal/1380 kJ.
Fat in dry matter — 30%.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.


The name "Parmesan" is often used generically for various simulations of Parmigiano-Reggiano cheese named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy.
“King of Cheeses” Parmigiano-Reggiano was born with just three ingredients (raw cow’s milk, salt and calf rennet) nearly a millennium ago. Parmigiano-Reggiano is loaded with protein, vitamins, phosphorus and calcium. Natural aging makes it easy digestion and develops a complexity of aromas and extraordinary flavors. Parmigiano-Reggiano ripens minimum 12 months. As a result of long aging, Parmigiano-Reggiano has intense aromas and flavors of fruit, nuts, butter and hay, and its high glutamate content produces a savory, flavor-enhancing quality. Parmigiano-Reggiano’s granular texture flakes easily when broken with the stubby, sharp-pointed “almond knife” traditionally used to break and cut the cheese. And those crunchy “cheese crystals” are desirable, a sign of long aging.
Russian parmesan is an alternative of Parmigiano-Reggiano. Our parmesan is made from pasteurized milk and ripens 12 months. It has very close hard texture and specific intense taste and aroma.
Good way to serve Russian parmesan is in room-temperature chunks, as a simple appetizer. It goes well with sliced pears and toasted hazelnuts, dates and walnuts or with good olive oil. A few drops of balsamic vinegar can enhance Russian Parmesan’s flavors without overwhelming them. This cheese can be a good choice for a recherché cheese platter and a delicious ingredient for different dishes. You can grate it over pasta dishes and salads; stir it into soups and risottos. Russian parmesan is an excellent healthy snack for childes and adults.

Russian parmesan, packaged, 270 g

Russian parmesan, packaged, 270 g
TS 9225-065-00437062
Ingredients: cow milk, starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 19 g, protein 40 g.
Energy value– 330 kcal/1380 kJ.
Fat in dry matter — 30%.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.


The name "Parmesan" is often used generically for various simulations of Parmigiano-Reggiano cheese named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy.
“King of Cheeses” Parmigiano-Reggiano was born with just three ingredients (raw cow’s milk, salt and calf rennet) nearly a millennium ago. Parmigiano-Reggiano is loaded with protein, vitamins, phosphorus and calcium. Natural aging makes it easy digestion and develops a complexity of aromas and extraordinary flavors. Parmigiano-Reggiano ripens minimum 12 months. As a result of long aging, Parmigiano-Reggiano has intense aromas and flavors of fruit, nuts, butter and hay, and its high glutamate content produces a savory, flavor-enhancing quality. Parmigiano-Reggiano’s granular texture flakes easily when broken with the stubby, sharp-pointed “almond knife” traditionally used to break and cut the cheese. And those crunchy “cheese crystals” are desirable, a sign of long aging.
Russian parmesan is an alternative of Parmigiano-Reggiano. Our parmesan is made from pasteurized milk and ripens 12 months. It has very close hard texture and specific intense taste and aroma.
Good way to serve Russian parmesan is in room-temperature chunks, as a simple appetizer. It goes well with sliced pears and toasted hazelnuts, dates and walnuts or with good olive oil. A few drops of balsamic vinegar can enhance Russian Parmesan’s flavors without overwhelming them. This cheese can be a good choice for a recherché cheese platter and a delicious ingredient for different dishes. You can grate it over pasta dishes and salads; stir it into soups and risottos. Russian parmesan is an excellent healthy snack for childes and adults.

Russian parmesan, packaged (snack), 30 g

Russian parmesan, packaged (snack), 30 g
TS 9225-065-00437062
Ingredients: cow milk, starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 19 g, protein 40 g.
Energy value– 330 kcal/1380 kJ.
Fat in dry matter — 30%.
Shelf life – 45 days at a temperature of 0–6 °С and relative humidity 80–85 %.

The name "Parmesan" is often used generically for various simulations of Parmigiano-Reggiano cheese named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy.
“King of Cheeses” Parmigiano-Reggiano was born with just three ingredients (raw cow’s milk, salt and calf rennet) nearly a millennium ago. Parmigiano-Reggiano is loaded with protein, vitamins, phosphorus and calcium. Natural aging makes it easy digestion and develops a complexity of aromas and extraordinary flavors. Parmigiano-Reggiano ripens minimum 12 months. As a result of long aging, Parmigiano-Reggiano has intense aromas and flavors of fruit, nuts, butter and hay, and its high glutamate content produces a savory, flavor-enhancing quality. Parmigiano-Reggiano’s granular texture flakes easily when broken with the stubby, sharp-pointed “almond knife” traditionally used to break and cut the cheese. And those crunchy “cheese crystals” are desirable, a sign of long aging.
Russian parmesan is an alternative of Parmigiano-Reggiano. Our parmesan is made from pasteurized milk and ripens 12 months. It has very close hard texture and specific intense taste and aroma.
Good way to serve Russian parmesan is in room-temperature chunks, as a simple appetizer. It goes well with sliced pears and toasted hazelnuts, dates and walnuts or with good olive oil. A few drops of balsamic vinegar can enhance Russian Parmesan’s flavors without overwhelming them. This cheese can be a good choice for a recherché cheese platter and a delicious ingredient for different dishes. You can grate it over pasta dishes and salads; stir it into soups and risottos. Russian parmesan is an excellent healthy snack for childes and adults.

Russian Maasdam, blocks

Russian Maasdam, blocks
TS 9225-077-04437062
Ingredients: standardized cow milk, starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 29 g, protein 25 g.
Energy value – 360 kcal/1510 kJ.
Fat in dry matter —50 %.
Shelf life of unpacked product – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Pecorino, blocks

Russian Pecorino, blocks
TS 10.51.40-097-00437062
Ingredients: whole cow milk, skim cow milk, symbiotic starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 30 g, protein 26,5 g.
Energy value – 376 kcal/1560 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Pecorino, packaged, 270 g

Russian Pecorino, packaged, 270 g
TS 10.51.40-097-00437062
Ingredients: whole cow milk, skim cow milk, symbiotic starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 30 g, protein 26,5 g.
Energy value – 376 kcal/1560 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Montasio, blocks

Russian Montasio, blocks
TS 10.51.40-097-00437062
Ingredients: whole cow milk, skim cow milk, symbiotic starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 30 g, protein 26,5 g.
Energy value – 376 kcal/1560 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Montasio, packaged, 270 g

Russian Montasio, packaged, 270 g
TS 10.51.40-097-00437062
Ingredients: whole cow milk, skim cow milk, symbiotic starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 30 g, protein 26,5 g.
Energy value – 376 kcal/1560 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Sovetski, blocks

Sovetski, blocks
GOST 32260-2013
Ingredients:  standardized cow milk, starter culters of lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 32,2 g, protein 25,3 g.
Energy value – 400 kcal/1674,7 kJ.
Fat in dry matter —50 %.
Shelf life – 120 days at a temperature of 0–6 °С and relative humidity 80–85 %.

This cheese has sweetish piquant taste, light yellow colour and waxen texture with round and oval holes.
Russian cheese makers have been producing Sovetski cheese more than 80 years. The technology of this cheese was created by Soviet scientists headed by Dmitriy Granikov in Altay region. In fact, Sovetski cheese is an alternative of Swiss cheese. It has the same taste and characteristic properties but the technology of Sovetski cheese is easier than technology of Swiss cheese. Sovetski cheese is made from cow milk and ripens 3–4 months.
This cheese can be a good choice for a recherché cheese platter and a delicious ingredient for appetizers and hot dishes including fondue.

 

Russian Roquefort

Russian Roquefort
TS 10.51.40-086-00437062
Ingredients: cow milk, starter culters of mesophilic and thermopihlic lactic-acid bacteria, mold Penicillium roqueforti, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 25 g, protein 20,3 g.
Energy value– 306 kcal/1270 kJ.
Fat in dry matter — 50%.
Shelf life – 45 days at a temperature of -4–0 °С and relative humidity 80–85 %.

Cheese “Russian Roquefort” is an alternative of French Roquefort cheese streaked with noble blue mold.
We produce this cheese using cow milk and mold traditional for Roquefort – Penicillium roqueforti. “Russian Roquefort” ripens in special ripening room where optimal for the mold temperature and moisture keep.
“Russian Roquefort” has fine light oily consistency and sharp, pungent and salty taste and aroma.
Like a typical blue cheese “Russian Roquefort”, contains essential vitamins and minerals, including vitamins A, D, B 12, sodium, potassium, zinc, magnesium etc.
Also, dairy products, including “Russian Roquefort”, are an excellent source of calcium which is essential in the strengthening of teeth and bones.
Like all cheeses and dairy products, “Russian Roquefort” is an excellent source of protein and amino acids, which are essential in the development of strong cells, muscles, and organs.
Significantly, nutrients of “Russian Roquefort” are highly digestible.
Addition of blue cheese like “Russian Roquefort” in your diet may help in lowering the risk of cardiovascular diseases. Studies have shown that people who consume blue cheese regularly have a lower risk of contracting cardiovascular diseases than their counterparts who do not consume it. Blue cheese also helps in lowering cholesterol levels, and prevents artery inflammation and blood clotting in veins or arteries.
Blue cheese possesses anti-inflammatory properties that help in reducing joint inflammation and relieve arthritis pain. Addition of blue cheese in your diet plan lowers the risk of arthritis and also helps in combating it.
Nutrients present in blue cheese help in enhancing memory and fight memory problems. Consumption of blue cheese enhances brain cell functioning.
There are many uses for blue cheeses like “Russian Roquefort” in the kitchen and on menus, from appetizers, salads, and snacks, to cooked dishes and desserts.
Generally, the strong flavor of blue cheeses pairs well with strong-flavored foods and beverages.
There are some ways of using it.
Serve it as it is. One of the best ways actually is serving it with salty crackers, rye bread and butter, fresh figs, some roasted almonds, some jam or marmalade. Great marmalades to go with the cheese are rosehip, fig, pear, and quince. Also, sweet vinegar or pickled fruits work good with blue cheese. Don’t forget the wine. “Russian Roquefort” goes well with full body red wines or sweet white wine like Marsala and Muscat.
For all sorts of dips, vegetables and a blue cheese dip is a classic combination.
For sandwiches, burgers and salads, it pairs great with all salads, try adding bacon, some endives, romaine lettuce and leeks.
Try adding some blue cheese into gravy, especially if you’re serving game like venison or anything similar but it is also great with beef.

“Roquefort” story
Roquefort is an ancient cheese which dates back about 2,000 years and it well deserves its reputation as one of France's national treasures. We know that Roquefort dates back at least to 79 C.E. because Pliny the Elder wrote about its rich aroma.
But legend dates the cheese even earlier, with a story about a poor shepherd who saw a beautiful girl in the distant hills of South Central France. Determined to follow her, he left his simple lunch of rye bread and cheese behind in one of the crevasses found throughout the limestone cliffs in the region. Some days later he returned alone, disappointed and starving – only to find that his bread had turned moldy and the mold spores had migrated onto and into his hunk of cheese. His paltry meal didn't look very appetizing, but he ate it anyway and found to his delight, that the cheese was truly delicious. "Merveilleux!" he cried – and rich, buttery, tangy Roquefort cheese was born.

Suluguni

Suluguni
GOST 34356-2017
Ingredients: cow milk, thermopihlic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 21,2 g, protein 21,9 g.
Energy value – 279 kcal/1168 kJ.
Fat in dry matter — 45%.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Halloumi

Russian Halloumi
TS 10.51.40-085-00437062
Ingredients: cow milk, milk-clotting enzyme of animal origin, salt, preservative agent (potassium sorbate).
Nutritional value (per 100 g): fat 26 g, protein 21 g, carbohydrates 2 g.
Energy value– 326 kcal/1353 kJ.
Fat in dry matter — 50%.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

“Russian Halloumi” is an alternative of popular Halloumi cheese which is a Cypriot semi-hard, unripened, brined cheese made from a mixture of goat and sheep milk, and sometimes also cow milk. This cheese can be easily fried or grilled because it has a high melting point which is a result of the preparation without an acid or acid-producing bacterium.
We use cow milk for “Russian Halloumi” production. And we use only rennet and no acid-producing bacteria for coagulation of milk according to traditional recipe.
We recommend serving “Russian Halloumi” like traditional Halloumi cheese.
This firm, slightly springy white cheese has a strong, salty flavour. Cooking “Russian Halloumi” removes all its saltiness and empowers it with a creamy texture.
Halloumi is generally served during the warmer months with watermelon, due to its refreshing qualities. It is an essential part of Cyprus Meze and often it is offered as an accompaniment with cold beer. Sweet white wine is good choice, too. The cheese also tastes lovely when grilled, pan-fried or thinly sliced on a salad. Try it with tomatoes and meat for dinner or serve to breakfast with bread, honey, jams and sesame.
Halloumi is traditional cheese in Cyprus and nearest countries (Egypt, the Levant, Greece, and Turkey). But, significantly, it is becoming more and more popular all over the world.
Follow world cheese traditions and trends! Enjoy “Russian Halloumi”!

Russian mozzarella, blocks

Russian mozzarella, blocks
TS 10.51.40-016-18181321
Ingredients: cow milk, thermophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 21,2 g, protein 23,7 g.
Energy value– 286 kcal/1190 kJ.
Fat in dry matter — 40%.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Brynza in brine

Brynza in brine
GOST 33959-2016
Ingredients: cow milk, starter culters of thermophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt.
Nutritional value (per 100 g): fat 20,3 g, protein 19,7 g.
Energy value– 262 kcal/1095 kJ.
Fat in dry matter — 45%.
Shelf life – 75 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian Feta

Russian Feta
TS 9225-078-00437062
Ingredients: cream, milk protein , starter culters of mesophilic and thermophilic lactic-acid bacteria, milk-clotting enzyme of animal origin, salt, preservative agents (nisin).
Nutritional value (per 100 g): fat 20 g, protein 8,5 g, carbohydrates 2,6 g.
Energy value– 224 kcal/938 kJ.
Fat in dry matter — 45%.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Weight – 200 g.

Soft cheese

Soft cheese
GOST 32263-2013
Ingredients: standardized cow milk, salt, milk whey .
Nutritional value (per 100 g): fat 18 g, protein 16,5 g.
Energy value– 228 kcal/954 kJ.
Fat in dry matter — 45%.
Shelf life – 35 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Russian ricotta

Russian ricotta
TS 9225-071-00437062-2014
Ingredients: whey protein , butter, salt, preservative agents (sodium benzoate, nisin).
Nutritional value (per 100 g): fat 9 g, protein 11 g.
Energy value– 125 kcal/523 kJ.
Fat in dry matter — 35%.
Shelf life – 40 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Weight – 200 g.

Russian Philadelphia cream cheese

Russian Philadelphia cream cheese
GOST 33480-2015
Ingredients: curd, butter, cream, water, dry milk, stabilizers (carageenan, cellulose gum), salt, preservative – potassium sorbate.
Nutritional value (per 100 g): fat 20 g, protein 10,2 g, carbohydrates 2,6 g.
Energy value – 231 kcal/960 kJ.
Fat in dry matter — 55%.
Shelf life – 40 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Weight – 200 g.

Russian Philadelphia cream cheese with herbs

Russian Philadelphia cream cheese with herbs
GOST 33480-2015
Ingredients: curd, butter, filler “Cucumber–Herbs”, water, dry milk, stabilizers (carageenan, cellulose gum), salt, preservative – potassium sorbate.
Nutritional value (per 100 g): fat 20 g, protein 7,8 g, carbohydrates 3,8 g.
Energy value – 226 kcal/940 kJ.
Fat in dry matter — 55%.
Shelf life – 40 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Weight – 200 g.

Russian Philadelphia cream cheese with porcini mushrooms

Russian Philadelphia cream cheese with porcini mushrooms
GOST 33480-2015
Ingredients: curd, butter, water, filler “Porcini mushrooms”, dry mlk, stabilizers (carageenan, cellulose gum), salt, preservative – potassium sorbate.
Nutritional value (per 100 g): fat 20 g, protein 7,8 g, carbohydrates 2,7 g.
Energy value – 222 kcal/9290 kJ.
Fat in dry matter — 55%.
Shelf life – 40 days at a temperature of 0–6 °С and relative humidity 80–85 %.
Weight – 200 g.

Creamy processed cheese

Creamy processed cheese
GOST 31690-2013
Ingredients: cheeses, butter, curd, cheese-melting salt (sodium phosphate), skimmed milk powder, salt, preservative agents (potassium sorbate).
Nutritional value (per 100 g): fat 28,8 g, protein 10,7 g, carbohydrates 3,1 g.
Energy value– 314 kcal/1315 kJ.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

Chocolate creamy processed cheese

Chocolate creamy processed cheese
GOST 31690-2013
Ingredients: cheeses, sugar, butter, curd, cheese-melting salt (sodium phosphate), cocoa powder skimmed milk powder, preservative agents (potassium sorbate).
Nutritional value (per 100 g): fat 18,3 g, protein 10,7 g, carbohydrates 26,5 g of which sugar 25 g.
Energy value– 314 kcal/1313 kJ.
Shelf life – 60 days at a temperature of 0–6 °С and relative humidity 80–85 %.

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