The best cheese producers in Russia

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Russian food embargo for more than three years. The situation for many related areas and regions is ambiguous, but nevertheless, over the past years, albeit a little, but still worthy domestic food products have appeared on store shelves. Including cheese. Perhaps the most worried about his absence.

To begin with, let's define some specific nuances regarding this product. It is important to know that the younger the type of cheese, the easier it is to organize its production, that is, to master the manufacturing technology.

Features of cheese production

In this regard, the average varieties of burrata, ricotta and mozzarella appeared on the shelves of our stores first. But if you want really high-quality, as well as aged cheese, then you have to wait a while. Popular throughout the world, Parmesan matures for at least a year and a half. In addition, cheese producers for working offtechnologies should receive several so-called "harvests" of a particular variety. It's also worth noting that these finicky cheeses are noticeably more expensive than the aforementioned "quick" young products.

Besides, it is impossible not to take into account the scourge of all Russian cheese producers - quality instability. If you liked some sort of one company, then it is not a fact that in the next batch it will be just as tasty. Similar trends are observed in all food areas, and not just with cheese. The problem is treated very simply - by accumulated experience.

Specific domestic cheese production

You should also take into account local conditions. In general, the concept of "import substitution" in itself is ambiguous, especially in the food sector. It is impossible in principle to create an ideal copy of a foreign product. Our country has a different land, a different climate and different cows than in the same Italy or France.

So connoisseurs of this wonderful product should know that even with the observance of all technologies, the most serious cheese producers in Russia will make something different from the original - neither better nor worse, but just delicious cheese with a loud branded label. So true gourmets will have to buy their favorite delicacy abroad - in the homeland of the product.

The best cheese factories

Below we list the most popular and best cheese producers, whose products can be found in Russian stores. For a clearer picture, the list of companies will bepresented as a rating.

Ranking of cheese producers in Russia:

1. “Volga cheeses”.
2. "Lefkadia".
3. "Riga-style farmer".
4. Cosa Nostra.
5. Maria Koval's Cheese Factory.

Let's take a closer look at each participant.

Volga Cheeses

According to the statistics of the autonomous non-profit organization "Russian Quality System" ("Roskachestvo"), TM "Volga Cheeses" is the best manufacturer. Cheese "Arthur", "Volzhanin" and other products are in great demand in domestic supermarkets and other network points of sale.

But most of all, the plant distinguished itself by the release of the noble variety Bren d'Amour. The latter is just an excellent example of how French technology, previously unfamiliar to us, was successfully adapted to Russian realities.

Volgograd, where this cheese manufacturer is located, has a completely different climate from France, but nevertheless, the result was more than worthy. Bren d'amore has a tangy, slightly harsh, but rich and distinctly s alty taste.

Lefkadia

One of the best cheese producers is located in the Krymsky district, in the Krasnodar Territory. The company has existed since 2004 and, in addition to food, is engaged in winemaking. Lefkadia is a huge agricultural complex. That is, the local production is organized inside and out: the cultivation of cows, goats, as well as vegetables with further processing of the latter.

Judgingaccording to the responses of Roskachestvo, the most successful product of this manufacturer was the noble variety of Camembert cheese. It can be seen not only on the shelves of local stores, but throughout Russia, from the capital to the northern regions of the Russian Federation.

The taste of camembert turned out to be dense, with noticeable nutty notes. The product itself is covered with a thin moldy crust, that is, as the original should look like. It is also worth noting that the production of this variety is controlled by French specialists.

Riga-style farmer

This cheese manufacturer is located in the Moscow region in the Istra district. This is a private cheese factory, which in terms of its volume is in no way inferior to the previous participant in the rating. Here, too, the entire production process is organized by our own forces: our own cows, our own vegetables and good imported equipment.

A prominent representative of the brand's products are halloumi cheeses, whose homeland is distant Crete. The taste practically does not differ from the original: dense, rubbery and creaking on the teeth. In some varieties of this variety, the manufacturer adds flavored mint, which gives the product sophistication and sophistication.

One of the main advantages of this cheese is that it does not melt when heated. That is, it can be safely fried on the grill or in a pan before use. Many manufacturers have tried to recreate such specific qualities of halloumi, but the most accurate "copy" can be called exactly the products of the "Riga Farmer".

GoatNostra

The main complex of the enterprise is located in an ecologically clean region of Russia in the Taldom district, in the Moscow region. Cosa Nostra began its work in 2009 and to this day pleases compatriots with high-quality food products, including delicious cheese of different brands.

"Roskachestvo" recognized the most delicious and he althy "Goat cheese in the ashes". A team of technologists tried to interpret the classic French dish - buch goat cheese. And judging by the feedback from consumers, the result was excellent.

The cheese turned out to be sharp, slightly sour, covered with white mold, as well as a layer of food ash. The latter is, in fact, the same activated carbon. That is, here we have a double benefit: ash cleansing the stomach and lactic acid bacteria. True, not everyone can afford to eat such a delicacy every day for breakfast, because the cost of cheese of this brand cannot be called democratic.

Maria Koval Cheese Factory

This is a fairly large farm, coupled with production, which is located in the vicinity of Yaroslavl. The cheese factory is located on the territory of the Pleshcheyevo Lake nature reserve, where the air is of exceptional frequency, and the meadows are distinguished by lush flowering.

The manufacturer is famous for making natural homemade cheese according to author's recipes while preserving ancient Russian traditions. The capacities also inspire respect: modern machines from Europe, a well-established conveyor and scrupulous quality control department.

The most popular and widely demandedthe cheese variety from this manufacturer is Russian Roquefort. Domestic cheese makers rarely succeed in real blue mold, but Maria Koval produces a very decent one.

Aged Roquefort is a dark yellow cheese with blue-black veins. The product crumbles slightly, and sweet notes are clearly felt in the taste. Russian gourmets leave only positive reviews about him. Despite the complex technological process of preparation, the cheese cannot be called so expensive, unlike a similar product from Europe.