Our Products

Traditional Armenian cheese made from pasteurized cow's milk. Matured and stored in brine. The cheese is soft and porous, ranging from white to light yellow in color. Matured cheese is characterized by a pronounced sharp, salty taste and a unique aroma. Available in 4-6 kg square and 1-1.2 kg rectangular heads. Sold in plastic buckets with brine. Used as an appetizer.

Semi-soft cheese made from pasteurized cow's milk. Belongs to the rindless cheese group; matures in vacuum-packed polyethylene bags within 2 months. Matured cheese has a white to light yellow color, a mild salty taste, and a porous exterior. Formed into rectangular pieces 28-30 cm long and weighing 4.0-5.5 kg. Used as an appetizer.

Semi-soft cheese made from pasteurized cow's milk. Belongs to the rindless cheese group, matures in vacuum-packed polyethylene bags within 2 months. Matured cheese is characterized by a pronounced delicate flavor without off-flavors. It has a light yellow color and a porous exterior. Available in flat round heads with diameters of 17 cm and 10 cm. Used as an appetizer.

Semi-soft, elastic cheese made from pasteurized cow's milk. Belongs to the rindless cheese group, matures in vacuum-packed polyethylene bags. Matured cheese has a yellowish color and a porous exterior. The cheese is cylindrical, 9-10 cm high, weighing 750-800g. Used as an appetizer.

Traditional Armenian cheese made from pasteurized cow's milk. It has a sharp taste and aroma, seasoned with mountain herbs and thyme flavor. The cheese has a yellow-greenish color. Matures in vacuum-packed polyethylene bags for 2 months, weighing from 0.5 to 5.5 kg. Used as an appetizer.

Traditional Armenian cheese made from pasteurized cow's milk. It has a sharp taste and aroma, seasoned with mountain herbs and thyme flavor. The cheese has a yellow-greenish color and a crumbly texture. Matures in vacuum-packed polyethylene bags for 2 months, weighing 0.5-1 kg. Used as an appetizer.

Cheese made from pasteurized cow's milk using a stretched-curd method. It has a semi-soft texture, ranging from white to light yellow. The taste is pleasant and lactic. Features slit-like eyes. Produced in 0.3-1.2 kg pieces, sold in vacuum-packed polyethylene bags. Used in cooking for pizzas, hot sandwiches, and quick pastries.

Cheese made from pasteurized cow's milk using a pasta filata (stretched-curd) method. It has a semi-soft texture, ranging from white to light yellow in color. The taste is pleasant and lactic. Features slit-like eyes. Produced in 0.35-0.5 kg pieces, sold in vacuum-packed polyethylene bags. Pairs nicely with pizza and salads.

Smoked string cheese in the form of a braid. Made from cow's milk, it has a firm, homogenous texture. When pulled apart lengthwise, it forms thin long strings. The exterior ranges from light to dark golden color, and slightly yellowish on the inside with slit-like eyes. The taste and aroma are characteristic of smoked products. Sold in 0.08-0.12 kg vacuum-packed polyethylene bags. Pairs excellently with beer.

Semi-soft, elastic cheese made from pasteurized cow's milk. It has a thin rind and matures in vacuum-packed polyethylene bags. The cheese is spherical, smooth on the outside, and the core is seasoned with dried basil and sun-dried tomatoes. It has a delicate flavor. Pairs pleasantly with white wine.

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Made from pasteurized cow's milk using a stretched-curd method. It has a semi-soft texture, with basturma rolled inside like a roulette. Color ranges from white to light yellow. The cheese has a unique, distinct flavor. Produced in 100g pieces, sold in vacuum-packed polyethylene bags. Pairs beautifully with red wine.

Made from pasteurized cow's milk, milk cream, cream butter and skim milk powder. A homogeneous thick mass with a glossy surface. Lactic-acid taste, free from foreign taste and odor. White in color with a creamy tint, uniform throughout the mass.

Made from pure pasteurized normalized cow's milk with a bacterial starter culture. A protein mass with a fine, crumbly or soft grainy structure. Fresh milky taste, slightly sour-sweet.

Pure pasteurized normalized cow's milk. An opaque, homogeneous, non-separating, slightly viscous liquid without protein flakes or fat globules. Taste typical of milk, free from foreign taste and odor, with a slight boiled-milk note. A slightly sweetish taste is permitted.

Made from pure pasteurized cow's milk with tan starter culture and table salt, water added for normalization. After shaking it is a homogeneous liquid without fat or protein globules. Sour-milk taste, free from foreign taste and odor. Milky white in color.

Made from pure pasteurized normalized cow's milk with a bacterial starter culture. A thick, uniform curd without gas formation or whey separation. Clean lactic-acid taste characteristic of matsoon (yogurt), free from foreign taste and odor.

Made from pure pasteurized normalized cow's milk with a bacterial starter culture. A thick, dense, viscous and homogeneous mass. Clean lactic-acid taste characteristic of matsoon (yogurt), free from foreign taste and odor.

Made from pure pasteurized normalized cow's milk with tan starter culture and table salt. After shaking it is a homogeneous liquid without fat or protein globules. Clean sour-milk taste and smell, lightly salty, free from foreign taste and odor. Milky white in color.

Made exclusively from normalized cream obtained from pasteurized cow's milk. It has the delicate yellowish color typical of cream, along with the pleasant taste and aroma of pure milk. Thanks to its rich creamy texture, rezhan has excellent density and spreads very easily and evenly on bread.