Lactose-Free
Cheeses

We take top-grade milk from verified farms, which exceeds the requirements of GOST in quality. It is pasteurized and normalized so that the cheese is of the correct fat content.

Milk ripens in a special tank, then gets into the cheese-maker. The production uses modern European equipment.

While the cheese is being cooked, Italian sourdough and rennet are added to it. At the same stage, the technology widely used all over the world is used: lactase is added to milk, which will completely split milk sugar. This is the only difference from making regular fresh cheese.

The resulting cheese mass ripens and kneads. We do not use citric acid to speed up the process, so the taste remains natural.

After kneading, add salt and form cheese balls, then send them to the packaging. In just 9 hours, the milk turns into Unagrande lactose-free fresh cheese and shipped to store shelves across the country.