Камамбер - сыр из коровьего молока с благородной белой плесенью и нежным грибным ароматом.

The Chaource cheese is French homemade cheese, originally manufactured in the Champagne and Burgundy regions, in the centre of which there is a very beautiful ancient village called Chaource. Nowadays this cheese is named after the village where it was created, as well as the champagne and other unique products are called after their places of origin.

French legends tell us that for the first time it was cooked by the Burgundian monks, who invented to wrap the cheese in straw after its preparation. This way the cheese absorbed the entire bouquet of French floral fragrances.
In the Frenchmen’s opinion, if the Chaource cheese is young, it melts in the mouth. If it is kept to mature for a few weeks, it becomes salty, firmer, with a nutty flavor.

The quality of the Chaource cheese, even if it is not cooked in France, depends directly on the quality of the products, milk, cows that gave this milk, as well as farms and their location. If you choose the right suppliers of ingredients buy the products in the ecological village farms and follow the technology, the cheese, your cheese would not yield to the original in any way.

Generally speaking, France is a unique country that has preserved the village way of life in the provinces, old types of production in the countryside, natural food and farm products of high quality.

The authentic Chaourse cheese is soft cow's milk cheese. The cheese is covered with a thin layer of edible and useful mold. The genuine Chaource cheese has a pleasant smell of nuts and mushrooms.

It is served with champagne after the main course, before the dessert. Bon Appetit!

The Sainte-Maure de Touraine cheese is a tender, amazing in form and content cheese, covered with dark gray mold, its shape resembles a choc-ice or a log on a stick. It is made of goat's milk, has a subtle pleasant aroma.

According to the history, it was the Saracens, captured by the French, who taught the French to cook this cheese, the Saracens explained the cooking process of the cheese to the French in details in the 9th century. In the future, the cheese production was established in a small town of Sainte-Maure de Touraine.

Cheese experts say that the authentic Sainte-Maure de Touraine cheese has a light nutty, as well as sour taste. At the moment there are two types of this cheese – these are Sainte-Maure and Sainte-Maure de Touraine. The latter cheese is unique, manufactured in strict accordance with the standards in small batches. Only high-quality farm products from local dairy farms are used in its production. Cheese with the same short name is produced on an industrial scale, that is why its standards are somewhat lowered. But the quality of the product is still very high.

The production of the Sainte-Maure de Touraine cheese is difficult. It lasts from March to November of each year. After the cheese has acquired the desired shape, a rye straw is passed through it. It serves, above all, as a technical means for airing. At the final stage of the production of this homemade cheese, the product is sprinkled with salt. After this cheese is aged for up to 6 weeks, after which it can be eaten.

Delicious and healthy home food cannot be imagined without such a component as cheese. Cheese is different, but here we would like to invite you to taste the DorBlu cheese - a cheese made of cow’s milk with a quite strong smell, which you will love forever. It was created in Germany, and is currently produced in the territory of the Federal Republic of Germany. However, his original recipe is not known to anyone. It is kept very reliably by the chief cooks of the German company “Käserei Champignon Hofmeister”. Ordinary people know that this cheese has been manufactured using the same technology for more than 100 years. At the same time, it should be kept in the same cellars with the same humidity from three to five months.

It is known that German manufacturers use the highest quality ingredients bought from the honest and reliable suppliers of dairy products in the production of cheese. There are a lot of complexes of farms, whose production is completely aimed at the idea of creating this unique cheese, it provides reliable supplies of the highest quality organic farm products.

It has an unusual spicy and salty taste at the same time, a bright aroma that cannot be confused with anything. The authentic DorBlu cheese is not covered with a white or light ripe., the cheese contains green impregnations of mold Inside, that is why it is so appreciated all over the world.

The French Roquefort cheese and the Italian Gorgonzola cheese are the closest to the DorBlu cheese brands, they have a very resembling taste and external characteristics.

In spite of the fact that the original cheese is from Germany, our talented chefs managed to cook a cheese, which is as close as possible to the DorBlu cheese. Our cheese is almost identical to the brand we described. Buy our amazing homemade cheese, and you will definitely enjoy it!