Products

 

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Classic Brie

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.

Shredded Mozzarella Cheese

Ingredients: whole cow’s milk, skimmed cow’s milk, salt, lactic-acid bacteria starter, microbial rennet. Food additive: potato starch.

Organic brined cheese

- whole cow milk;

- skimmed milk obtained by separation of whole organic milk;

- calcium chloride;

- leaven or fermentation preparations of direct application.

- drinking water;

- milk coagulating enzyme;

- table salt "Extra".

Processed Cheese

It is made on the basis of natural butter and cheese without the addition of vegetable fats.

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CAMEMBERT

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

Processed Cheese Cheddario

Made from high quality hard cheeses without added flavors and colors. This is a taste familiar to everyone from childhood, a delicious and nutritious product.

Soft Cheese Mozzarella

Ingredients: Produced of whole cow milk, skimmed cow milk, salt, fermentation starter of lactic acid bacterium, microbial milk-clotting enzyme agent. Food additives: calcium chloride.

Cheddar cheese

Ingredients: whole cow milk, skimmed cow milk, fermentation starter of mesophilic and thermophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, table salt, calcium chloride firming agent.

Old Parmental Cheese

Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative.

Hard Cheese

Traditional Dutch production technology. Thanks to special leavens, the cheese has a dense but at the same time quite elastic consistency. It has a delicious cheese taste with a slight sourness.

Smoked sausage processed cheeses

The cheese is made only from natural ingredients: hard cheese, butter.

Soft organic cheese

The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:

- whole cow's milk;

- skimmed milk obtained by separation of whole organic milk;

-Calcium chloride;

- Yeast or fermenting preparations in accordance with current regulations.

- drinking water;

- coagulating enzyme preparation;

- Kitchen salt "Extra".

Appearance and consistency - the surface is clean, slightly moistened, without crust.

Taste and smell - a delicate creamy taste, slightly fresh, juicy when cut.

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ALTIN CHEESE GOLD

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 the formation of a tough orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.

The consistency of ripe 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.

Ingredients: pasteurized cow's milk, table 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 and Brevibacterium lines, yeast cultures.

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CAMEMBERT WITH ASHES

Camembert with ashes will embellish any ordinary meal, turning it into a beautiful, unconventional gastronomic adventure. During the ripening of this special Camembert from Pastourelle, our cheesemakers several times breading the cheese in the ashes of fruit trees, which gives it a special softness, texture and unusually fragile flavor of a warm evening.

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, ashes

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Camembert washed in wine

Wine-crusted Camembert is made for festive occasions. During ripening, the cheese is washed several times in red wine, which results in its unique, distinctive flavor and color.

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CLASSIC BRIE 1.3 kg

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.

usaid agro program
AltinCheese Gold

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.

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Cremajour

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

usaid agro program
AltinCheese Red

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.

Nutty Cheese with Fenugreek Seeds and Walnut Flavour

Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, fenugreek seeds (seeds – 1.3%), enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative, Walnut food flavour, Annatto coloring.