Catalogue

Cheese ball in oil with yellow and brown mustard. Sold by the jar.

Cheese ball in oil with dried porcini. Sold by the jar.

Cheese ball in oil with white and Sichuan pepper. Sold by the jar.

Cheese ball in oil with Carpathian herbs. Sold by the jar.

Cheese ball in oil with smoked tomatoes. Sold by the jar.

Smoked semi-hard cheese with a firm body and a smoky aroma. Sold by the whole wheel.

Drinking yogurt with pumpkin purée and orange. Sold by the bottle.

Drinking yogurt with rose petals. Sold by the bottle.

Semi-hard cheese of our own maturing, with a delicate nutty note and a firm, elastic body.

Brined brynza — salty, crumbly, a Carpathian classic.

Fresh Hutsul budz — a young unaged cheese, tender and unsalted.

Burrata with a creamy stracciatella heart in a mozzarella shell. The most perishable item in the range.

Gouda with fenugreek seeds — a sweet spice with a maple syrup echo.

Gouda with cracked black pepper: a sharp accent over a creamy base.

Gouda with dried sage — a herbal, slightly tart profile.

Classic Gouda: creamy taste, even paste, small eyes.

Long-matured hard cheese, pronounced and piquant, with crystals in the paste.

Long-aged hard cheese: dense brittle paste, a long finish.

Italian caciotta aged in red wine: a wine-washed rind and a soft fruity tone.

Caciotta with dried porcini — a deep forest aroma.

Caciotta with mint and lemon zest: a fresh summer profile.

Caciotta with sun-dried tomatoes — a sweet and salty accent.

Caciotta with black truffle: the most expressive item in the range.

Semi-hard cheese to a Hutsul recipe, mild and creamy.

Sweet cream butter from our own cream.

Clarified butter without milk solids — holds up to high heat.

Pasta filata mozzarella in brine — tender, with a milky taste.

Mozzarella strands in cream — the filling of burrata, sold on its own.

Brined pasta filata cheese with a dense layered structure.

Cheddar: dense paste, its characteristic tang.