Our cheese production in Moscow
22.07.2024The uniform standard of cheese quality and freshness is what guests love about Cheesefarm restaurants.
To support this, we have set up a centralized cheese production facility in Moscow, from which we deliver fresh handmade cheeses every morning around the city. In those Cheesefarms, which have their own cheese shop within the restaurant, we also deliver Cagliata, which cheese makers use to make Mozzarella, Burrata, and Stracciatella.
From the very beginning of the project, we decided to use only domestic, natural products for cheese making,it helps us maintain the rustic concept of the restaurant that our guests love so much. We use high-quality Jersey cow milk, which has a sweet creamy taste, a yellowish color and a high protein content. Its characteristics are similar to those of buffalo milk, used in Italy for pasta filata cheese.
Jersey cow's milk also contains A2 beta-casein protein, which is easier for the body to digest compared to A1 beta-casein. This feature increases the value of the product. The use of natural ingredients is the secret behind the highest quality cheese from Cheesefarm.
At Cheesefarm a professional team of cheesemakers works under the guidance of an experienced technologist. They monitor the quality of supplied milk and raw materials daily, as well as the finished product output. Cheese production is done manually at this stage allowing for maintaining the quality of products at the highest level.
Every night, skilled cheese makers transform milk into our beloved cheeses, such as Mozzarella, Burrata, Stracciatella and Ricotta, etc. So уou can enjoy the cheeses in the morning without worrying about freshness or quality, thanks to our commitment to excellence.
