They know a lot about cheese

Adhering to the principle "Always only the best!", for more than 80 years JSC "Kobrin Butter and Cheese Factory" has been producing products worthy of admiration. MILK , kefir, sour cream, cottage cheese, cream and butter under the Good Choice trademark, Brinko-Ice ice cream and, of course, the famous Kobrin Cheeses are known and bought far beyond the borders of our country today.

Cheese making can be safely called the trademark of the Kobrin butter and CHEESE FACTORY. Up to 45 tons of cheeses are produced here per day: "Black Prince", "Smetankovy", "Eltermani", "Mont Blanc", "Mondor", "Marble" - more than 30 types! Among them - hard, soft, semi-hard. Moreover, as true gourmets assure, all Kobrin cheeses are of the highest quality, because they are made on the latest modern equipment and only from extra class natural milk. Each has a unique taste and a unique zest.

The classic noble semi-solid "Maasdam" is perhaps one of the most titled products produced at the Kobrin Butter and Cheese Factory. Pale yellow in color with large spherical eyes, with an incomparable aroma, it is perfect for a sandwich with a crispy baguette, and for a salad, where it plays a decisive role, and with a glass of good red wine.

Cheese of the Dutch group "Aramel" with fenugreek 50% - dense, delicate, with an elastic texture and interspersed with crushed fenugreek seeds - conquers with an expressive taste with pleasant sweetish-nutty notes and an unusual appearance. By the way, the addition of fragrant spices makes this product even more nutritious.

Cheese "Grossmeister" made according to an old recipe surprises with its creamy, slightly sweet taste, filled with fruity and spicy notes. It will decorate any cheese plate or become a self-sufficient gourmet dish. And extremely useful.

Cheese "Mondor Grano" is another pride of the people of Kobrin. Its piquant, tart taste is successfully emphasized by the aroma of dried fruits. This cheese is good both in original combinations and on its own.

Not only famous cheeses are produced at the Kobrin plant. Numerous enthusiastic customer reviews indicate that whole milk and fermented milk products also have excellent taste and high quality.

Perhaps, I will not be mistaken if I say: Brinko-Ice ice cream is a visiting card not only of the enterprise, but of the entire Kobrin district. Such a cooling sweet dessert, which is made here, you definitely will not try anywhere else. This is because it contains natural milk and fresh cream.

Vanilla flavored, creme brulee, marshmallow flavored, in crunchy chocolate, butter or caramel icing – grown-ups and little ones with a sweet tooth are sure to find their favorite flavor. Most likely not even one.

Processed cheeses deserve no less attention - chunky and pasty, sweet and classic.

“The main components of these highly nutritious products are semi-hard cheese, cottage cheese, butter, cream,” says Elena Vecherko, deputy shop manager. – Our processed cheeses are distinguished by their mild taste and delicate aroma. They are good both on their own and for cooking first and second courses, salads, appetizers.

The legendary processed cheese "Druzhba" or "Yantarny", which has absorbed all the best that was invented by cheese makers, in combination with a fragrant bun, will perfectly complement morning coffee, turning into a full breakfast. Is it possible to deny yourself such a pleasure as to taste the real "Creamy"?

Children and adults will undoubtedly like sweet processed cheeses "Omichka" and chocolate "Skazka".

Piquancy to any dish will be added due to its rich spicy taste and aroma by another main product of the Kobrin butter and cheese factory - mustard "Teschin honey". According to traditional recipes and technologies, the enterprise produces Adyghesky cheese, butter, milk, kefir, sour cream and cottage cheese, mayonnaises and mayonnaise sauces. And be sure that every product here at all times is prepared with the soul and love of the entire staff of the Kobrin Butter and Cheese Factory.

Each type of cheese is an own development of technologists of the Kobrin Butter and Cheese Factory. Here they are constantly working on updating the assortment, creating unique masterpieces. And 2020 was no exception: Kobrin masters launched the production of the famous Raclette cheese, made using Swiss technology.

As soon as it is not called in different countries: cheese "with a washed rind" or "washed edges", "slug". The French and the Swiss are still arguing about which of them was the first to come up with the "Raclette". But we are sure that Kobrints were the first to produce it in Belarus.

Special cheese, as they said at the enterprise, has a special consumption culture. It goes well with deli meats (beef fillet, pork, turkey, fried bacon or sausages) and seafood (shrimp or salmon). For example, in Switzerland it is customary to serve it with a side dish: young potatoes "in uniform", onion rings and pickled cucumbers. The final chord is to melt the "Raclette" and, scraping the softened layer of cheese onto a plate, admire how appetizingly it envelops vegetables and MEAT.

– The idea to master the complicated technology of this cheese production arose a long time ago. We decided that by the 80th anniversary of the enterprise should implement it. Actually, the first tasting of the novelty took place exactly on the day of the celebration of the anniversary, - says Ruslan Chibotar, DIRECTOR of the Kobrin Butter and Cheese Factory OJSC. – It took our specialists more than a year to master the technology, including communication with colleagues from Austria and Switzerland. The peculiarity of the production of cheese "Raclette" is that the so-called natural aging is used in its manufacture.

One of the main roles in this process is played by bacteria b. linens. Due to their vital activity, the very famous orange-brown rind, unique mushroom aroma and pleasant creamy taste are obtained, which will not allow confusing Raclette with any other cheese. As noted at the enterprise, the novelty will go on sale this year.

One of the first in the country, it was at the Kobrin Butter and Cheese Factory that they mastered the production of: elite cheeses in heads of the European classic format; processed cheeses in the form of a gold ingot; world-famous "Raclette" - a cheese that can be melted and fried.

Marina VALAKH