Suluguni cheese is a young, pickled cheese made from cow's milk. Suluguni has a pure fermented milk, moderately salty taste and smell, dense, layered, elastic consistency.. The color of the cheese - from white to slightly yellow, uniform throughout the mass. Suluguni is served with herbs, for snacks to young wine. It is in harmony with cilantro and Basil. In our restaurant cheese is used as a filling for khachapuri

Halumi is a young, pickled cheese made from cow's milk. It has a snow-white color. This cheese is very dense, having a layered structure at the break. Halumi should be stored in brine, in the same salted whey in which it was prepared. The taste of cheese is a combination of salty and creamy fresh. Halumi can be fried on the grill, on a skewer, on a regular pan or baking sheet. Under the influence of fire, it acquires an appetizing crispy crust, and its consistency becomes softer and more plastic. In our restaurant fried halumi cheese on Josper as part of vegetable salad is very popular.

Mozzarella (it. Mozzarella) - young cheese of Italian origin, made from cow's milk. This cheese is sold in the form of white balls soaked in brine, as it is not stored for a long time. Mozzarella is also hard, like regular cheese, such as used for hot dishes, pizza, casseroles, lasagna, as well as salads. The internal structure is slightly layered and contains no air bubbles. The taste of mozzarella tender, bland, slightly elastic.

Belper Knolle is a hard Swiss cheese, in the form of small balls in the sprinkles of black pepper. Texture: dense, closed, brittle, crumbly Color: pale yellow Type: solid . Suitable wines: dry white wines. The consistency of the cheese changes during the ripening period, so that in the first month it is a semi-soft cheese that can be spread on bread, and by the year of ripening the cheese becomes hard as a stone. The cheese has a very intense taste, the key to which is a special set of spices: black pepper, garlic and pink Himalayan volcanic salt give the cheese a special piquancy. Belper cheese can become an original element of the cheese plate. Also, this cheese in grated form or in the form of chips can be used in the preparation of spicy risotto, fondue, pasta, as well as in various salads and even soups.

Caciocavallo refers to semi-hard cheeses of the Pasta filata family.The most characteristic feature of the cachocavallo is its shape – it has the form of a pouch with a large, oval body at the bottom and a small, round part at the top. Curd caciocavallo young white, firm, taste is sweet and delicate. The dough of Mature cheese acquires a straw color, there are typical holes, the taste becomes spicy and sharp.In netherton the Caciocavallo is used for making the classic pasta, pizza, roasted vegetables (eggplant, zucchini). Aged caciocavallo with spicy taste, perfectly in harmony with the beer. Young cheese is wonderful in combination with fruits (pears, melon), balsamic vinegar, red onions, berries (cherries), nuts and dried fruits. A young, sweet version will suit white wine with a bitter taste.Aged caciocavallo requires red wine, medium maturity.

Ricotta is a traditional dietary cheese product of Italian origin made from milk. Ricotta has a sweet taste, this is due to the lactose content, as well as a soft loose flesh of snow-white color. Perfectly used as an independent snack with toast and bread, as well as fresh vegetables and fruits.In our restaurant ricotta is served with pancakes.

Brynza– the most useful of all types of cheese. It is a young cheese, does not need aging, can be eaten immediately after salting. Brynza goes well with all kinds of vegetables. Color - from white to slightly yellow, uniform throughout the mass. Taste and smell of fermented milk cheese, moderately salty. In the restaurant "Goal + Pass" in dishes such as khachapuri, Caucasian slicing, only homemade cheese is used.

Caciotta is a semi-soft Italian table cheese with a closed texture. Caciotta melts perfectly and can be used in the preparation of various dishes of traditional Italian cuisine: pizza, pasta, risotto. Mature varieties of Caciotta can be served as part of a cheese plate, supplementing with white fruit wine, preferably of Italian origin, as well as sweet fruits, such as peaches or pears.Caciotta with sadani (cumin) – has an Oriental flavor and a spicy nutty aftertaste.

Camembert is a soft cheese with a white mold. The taste and smell of the product is quite specific. Its smell is similar to the smell of wild mushrooms. The taste is very delicate, sweet and creamy. The crust is also edible by the way, and the consistency of the pulp is viscous and extremely pleasant.The main rule of the use of Camembert-it can not be eaten immediately from the refrigerator, it is better to get it out of the cold, let lie down for about half an hour, and then use. Can be slightly heated over low heat.One of the most recommended alcoholic beverages is red wine.It is best to combine Camembert with fresh bread, and it is also customary to combine with nuts, grapes, pieces of melon, pears or apples.

Gouda is a popular variety of cheese not only in Europe but also around the world, made from cow's milk. The correct Gouda is of a pronounced yellow color, and its intensity increases as the cheese Matures. Mature cheese is even slightly translucent, resembling amber. The light color of the cheese indicates a short ripening period. Eyes (holes) in quality raw materials smooth spherical shape and about the same. The young cheese has a creamy soft taste. The cheese is older, that is, more Mature, the taste is sharper, richer, as well as color. Gouda cheese is a mandatory element of cheese plates in restaurants and cafes of any level. It is used in the preparation of pizza, meat and vegetables, can be served as a snack, as a dessert for coffee or tea. Gouda is often an ingredient in salads, soups and sauces

Caciotta is a semi-soft Italian table cheese with a closed texture. Caciotta melts perfectly and can be used in the preparation of various dishes of traditional Italian cuisine: pizza, pasta, risotto. Mature varieties of Caciotta can be served as part of a cheese plate, supplementing with white fruit wine, preferably of Italian origin, as well as sweet fruits, such as peaches or pears. Caciotta with fenugreek(Shambala) are small beans of light brown color. Since ancient times, Shambala has played an important role in cooking, herbal treatment and cosmetology. In cheese making, it is used to give the cheese a walnut flavor.

Brynza with provencal herbs includes the mixture of rosemary, basil, thyme, sage, peppermint, garden savory, oregano and marjoram. Brynza– the most useful of all types of cheese. It is a young cheese, does not need aging, can be eaten immediately after salting. Brynza goes well with all kinds of vegetables. Color - from white to slightly yellow, uniform throughout the mass. Taste and smell of fermented milk cheese, moderately salty. In the restaurant "Goal + Pass" in dishes such as khachapuri, Caucasian slicing, only homemade cheese is used.