Young cheese with a mild creamy taste and especially gentle body.

Ingredients: cow milk, ferment, salt, rennet enzyme.

Young cheese with strong taste and sharp flavour typical for Swiss washed-rind cheeses like Appenzeller. It is a gourmet product with outstanding taste and aroma.

Ingredients: cow milk, ferment, salt, rennet enzyme.

This cheese has a strong taste and elegant flavour but with aged cheesy texture.

Ingredients: cow milk, ferment, salt, rennet enzyme.

Mature cheese with a crumbly texture and sharp taste; it has a butter smack and hazelnut flavour, the aroma is strong and the aftertaste is long and expressive.

Ingredients: cow milk, ferment, salt, rennet enzyme.

This one has fine hazelnut aroma and taste. Just like other young cheeses, it has a mild body and milky aftertaste. It may be a king of any cheese plate.

Ingredients: cow milk, fenugreek seeds (7%), yeast, salt, rennet enzyme.

Original gentle cheese with herbs that make it spicy and full and add a fresh zest.

Ingredients: cow milk, Provence herbs (3.5%), yeast, salt, rennet enzyme.

This cheese has a taste typical for Gauda with a nice bitterness, creamy texture and full cheesy aroma.

Ingredients: cow milk, ferment, salt, rennet enzyme.

Young cheese with beta-carotene that makes it bright and orange. It has a gentle body and milky aftertaste.

Ingredients: cow milk, ferment, salt, rennet enzyme, dye B-carotene

Pesto cheese — refined product named after a sauce made of basil, pine nuts, olive oil and garlic. You will definitely notice a slight garlic bitterness and gentle nutty aroma while tasting it.

Ingredients: cow milk, basilica (0.2%), fenugreek (0.5%), yeast, salt, rennet enzyme, garlic (0.01%), chlorophyll E141.

A perfect match of tomatoes, paprika, basil and nuts with slight garlic smack gives this cheese a full flavour, aroma and unforgettable aftertaste.

Ingredients: cow milk, Basilica (0.2%), paprika (0.2%), vyaleni tomatoes (0.2%), fenugreek (0.5%), yeast, salt and rennet enzyme, garlic ( 0.01%), Carmine E120.

A young cheese with the addition of beta-carotene, and pumpkin seeds, which gives it a rich orange color makes it especially useful for cheese connoisseurs. It has a delicate texture and milky aftertaste.

Ingredients: cow milk, pumpkin seeds (3%), yeast, salt, rennet enzyme, dye B-carotene

A young cheese with a pronounced cheese flavor and a subtle aftertaste of seafood, which can be appreciated only by true gourmets.

Ingredients: cow milk, cuttlefish ink (0.1%), sourdough starter cultures, salt, rennet enzyme.

This cheese is made of raw cow milk with lavender flowers. It has unusual lilac color, gentle creamy texture and lavender flavour.

Ingredients: cow milk, lavender flowers (0.5%), yeast, salt, rennet enzyme, antotsianyn E163.

This cheese has an extraordinary gentle creamy texture and a few mustard seeds. Once the seed bursts, the delicate mustard aftertaste appears.

Ingredients: cow milk, sourdough starter cultures, mustard grains (1.5%), food salt, rennet enzyme

Brunost is brown Norwegian cheese made from whey from cow's milk. The color of boiled condensed milk, the aroma of caramel, the sweetish taste with sourness - you need to try this to appreciate the unusual, unlike anything bouquet.

Ingredients: serum, cow milk, butter.

Traditional Italian cheese derived from whey. Gentle creamy-curd structure, pleasant sweetish taste and wonderful ability to shade and emphasize other products and spices make cheese a real find.

Ingredients: pasteurized whey of cow milk, citric acid E330

One variety of traditional Italian cheese ricotta. Characterized by a dense structure and brackish taste.

Ingredients: pasteurized whey of cow milk, citric acid E330, salt 2%.

This is white fresh cheese that can be grilled: the crust is beautifully caramelized, it becomes crispy, and the cheese itself does not melt, but remains elastic. It is added to salads, to seafood, meat dishes or served independently with vegetables and herbs.

Ingredients: cow milk, rennet enzyme.