Dziugas (DŽIUGAS)
DŽIUGAS – the legendary Lithuanian cheese that conquered gourmets and connoisseurs with its extraordinary multifaceted taste and incomparable aroma. Often Dzhugas attributed
Adyghe cheese
The homeland of Adygea cheese, as the name suggests, is the Republic of the North Caucasus – Adygea. There the product has
Oltermanni
“Unique recipe”, “without vegetable fats”, “from fresh milk” – the manufacturers declare. Marketing move? No really! Cheese Oltermani – this is a
Gorgonzola
Gorgonzola cheese was born in the province of the same name in northern Italy. This cheese has a blue mold reminiscent of
Brynza
Cheese is a valuable food product called brine cheese by technologists. It is made either from goat, or from sheep, or from
Maasdam
Maasdam is a semi-hard cheese. Only the highest quality cow’s milk is used in its preparation, tested for the absence of antibiotics.
Kostromskoy cheese
Cheese is an ancient and very healthy product. There are very few people in the world who do not use it, do
Black king
More recently, a domestic semi-hard rennet cheese with a spectacular name “Black King” has appeared on supermarket shelves. It belongs to the
Rougette
Soft cheese always looks suspicious. However, once you try it, there is no doubt that the cheese is wonderful and its mold
Caciotta
Michelangelo Buonarotti – a recognized genius in the field of architecture, art, philosophy, not only in Italy, but throughout the world, who