Cheese Dairy GrandMilk

Brief history of cheesemaking in Belarus

The origins of cheesemaking in Belarus go back to the ancient Slavs, when milk curdled naturally—hence the very word “syr” (“cheese”). The industrial stage began in the 19th century: manor estates introduced Western European technologies, invited foreign masters, and developed their own recipes, for example the “Brachotski” cheese. By the end of the century, around two hundred cheese dairies and butter factories were operating in the country, and in the Soviet era the industry continued to develop, establishing the production of curd and hard cheeses.

Grand Milk — a craft cheese dairy in Belarus

Grand Milk is the only craft cheese dairy in Belarus where traditional methods are used. Here, a young family from Minsk has been making aged, craft Belarusian cheeses for three years. During an excursion from Minsk you can see the production of artisan cheeses and go through all stages of their making, take part in a mozzarella master class, and visit the natural maturation room.

Unusual cheeses at the Grand Milk cheese dairy

The dairy produces cheeses from whole milk: aged hard cheeses, fresh soft cheeses, as well as varieties with white and blue mold. The maturation period ranges from 3 to 18 months. Cow’s, goat’s, and sheep’s milk are used.

The core principle is uncompromising quality. Since cheese is a concentrate of milk, special attention is paid to the raw material. High-quality starter cultures, enzymes, and mold cultures are used in production.

The Grand Milk range includes various cheeses made from cow’s, goat’s, and sheep’s milk. For vivid flavor pairings, fruit jams are prepared as well. The most unusual creation is cheese chocolates that combine chocolate and cheese.

Excursions with a visit to the cheese dairy

You can visit the Grand Milk cheese dairy as part of an excursion from Minsk: Gastro Tour Kreva — Halshany with cheese tasting. The excursion is conducted for individual groups, which allows you to choose a convenient date and time and to take all route preferences into account.

During the excursion you will learn about the technology of cheese making and taste more than six types of cheeses at different stages of maturation.

You will be told the secrets of cheesemaking, shown the production and the maturation room where traditional care methods are used; you will also be able to make fresh mozzarella and try it at the tasting. Among the offerings are fresh mozzarella, hard aged cheeses with maturation from 3 to 24 months, as well as cheeses unique to Belarus made from the milk of Lacaune sheep, a French breed.