In the middle stage of ripening, a layer of pourable consistency appears between the mold and the cheese core. The taste becomes long - from sour dense middle through incredible creamy taste with citrus sounding flowing part of the cheese dough to nutty mushroom notes of velvety moldy cheese crust.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture

During the 4-5 weeks of ripening, AltinCheese Red is washed with a special ripening solution of bacteria and red wine, which results in a strong dark purple crust with almost no mold, and forms a unique taste and color on the cheese.

The cheese has an unparalleled savory flavor and delicate texture. The consistency of mature cheese is flashy, very soft, almost spreading on the plate. It has an almost "animal" aroma - earth, basement, sweat, cut grass. The aftertaste is extremely pleasant, in the mouth there is a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.

Magnificent serving due to the hole on the top, it is recommended to pour a sparkling wine into it and when the cheese is infused - cut into 8 pieces.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures, red dry table wine.

Brie Pastourelle is a soft cheese in a noble white mold with a particularly delicate mushroom flavor. It has a smooth, creamy, light straw-colored pulp and a white, velvety crust with an aftertaste of hazelnuts. This is one of the most difficult cheeses to make, belongs to the 4th of 5 classes of complexity. It cannot be made industrially, only manufactory handmade. Chameleon cheese, because the delicate texture and multifaceted flavor, change throughout the ripening period. Achieving the necessary taste parameters is possible with a deep knowledge of microbiology and strict adherence to traditional technology.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, white mold Geotrichum candidum culture.

AltinCheese is capable of surprising and charming any demanding gourmet. It is a very difficult type of cheese to make, it has a rich and deep taste. During 4-5 weeks of ripening, AltinCheese is washed with a special ripened bacterial solution, which results in a strong orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.

The consistency of mature cheese is flashy and very soft that spreads on the plate, it has almost a strong characteristic flavor. The aftertaste is particularly pleasant, in the mouth remains a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.

Magnificent serving due to the hole on the top, it is recommended to pour sparkling wine in it and when the cheese is infused - cut into 8 pieces.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures.

Camembert is characterized by an elastic, fleshy curd consistency, covered with a thin crust with a fluffy noble mold, saturating the taste with hints of milk, nuts, mushrooms, herbs and fruit notes.

The flavor of Camembert varies depending on the ripening period - from delicate milky to bright saturated. In addition, in the late stages of ripening camembert acquires a characteristic fluidity and explicit flavor. This cheese will fit easily and elegantly into any company and meal - from a quick breakfast to a sophisticated dinner with the most demanding guests. Its uniqueness is revealed when it’s delicious crust with mushroom flavor and tender creamy flesh melts on the lips. Possesses a higher fat content and fluidity than the brie, making this cheese especially tender and easy to digest.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white Geotrichum candidum mold

Brie is the cheese of kings and the king of cheeses.

Brie Pastourelle is a soft cheese in a noble white mold with a particularly delicate mushroom flavor. It has a smooth, creamy, light straw-colored pulp and a white, velvety crust with an aftertaste of hazelnuts. This is one of the most difficult cheeses to make, belongs to the 4th of 5 classes of complexity. It cannot be made industrially, only manufactory handmade. Chameleon cheese, because the delicate texture and multifaceted flavor, change throughout the ripening period. Achieving the necessary taste parameters is possible with a deep knowledge of microbiology and strict adherence to traditional technology.

Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures.

Soft melted cheese "Cheddarella" 45% of total fat in dry matter (cube), TM Lel'

Production method: produced from raw milk curdling enzyme with lactic acid bacteria, with subsequent chederization and special thermomechanical treatment.

Cylindrical bars are packed in rectangular bags, with overall dimensions: 0.160 × 0.350 mm. Packed under vacuum.

The surface is clean with no mechanical damage, elastic, and allowed the presence of a print perforation. Color: from white to yellow, uniform throughout the mass.

The taste is mildly cottage cheese, sour milk, without additional flavors and odors, typical of a particular cheese. Allowed: slightly sour, spicy, tangy, ammonia, salty taste with a slight bitterness.