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The most famous cultured dairy product in the Carpathians and the Prykarpattia region. My cheesemakers craft this cheese from whole milk, mash it with salt, and make it immediately ready for consumption. Every cheese our cheesemakers prepare is unique because, along with their skill, passion, and crafting technique, we use exclusively farm milk sourced literally within 30 kilometers of our creamery.

A cheese pouch with a fresh, lively texture that became popular through its origin story. In winter, when milk yields decreased and product supply was lower, farmers always had cheese trimmings left over. They decided to pour cream over these trimmings and tie them up in pouches, which made it easier to preserve and transport the cheese.

Historically considered a item of Ukrainian pride. Feofan Prokopovych, a Ukrainian and rector of the Kyiv Academy with a burning passion for personal growth, frequently visited Italian creameries during his student years, tasting different cheeses and attempting to recreate them or invent something of his own. And that is how mozzarella was born.

A cheese consisting of small shreds of mozzarella, which is why its name symbolically means "little shred" in Italian. It is believed that this cheese is at its tastiest during the spring and summer seasons. Initially, milk was added to the mozzarella shreds, but later cheesemakers began mixing these trimmings with cream, giving birth to stracciatella.

A young, salted cheese with a firm, springy texture. This cheese is also referred to as the "cheese of the Carpathian Ridge," made from skimmed milk. During the initial stages of its creation, over the course of 3 to 4 days, it develops a firm shape, but with each passing day, bacteria consume the lactose, causing the cheese to change its structure.

Soft cheese with white mold, aged for one month. Its ingredients also include cloves, smoked tomatoes, tarragon, dehydrated parsley, and Sichuan pepper. This cheese is a pure reflection of our cheesemakers, who created this item themselves at our creamery. Because of its appearance, which resembles a bonfiire (vatra), my Head Cheesemaker decided to name this cheese "Vatra". There is no traditional history behind this product, as it is a modern and unique cheese where history begins with us and my creamery, "Dali Bude".

Zaporizhzhia as a gift of friendship. One of them—an old master named Zurab—settled among the Cossacks and taught them how to make a salty, stretchy cheese called "suluguni." The Cossacks took to it immediately: it kept well during campaigns and paired wonderfully with bread and lard (salts / salo). It has Georgian roots and is made using a mozzarella-style technique, but with lower moisture content and greater elasticity. Tender, creamy, pliable, and melts beautifully.

Semi-soft cheese with a creamy texture, a refreshing citrus-herbal accent, and a light tartness—ideal for light appetizers, pairs well with sparkling or white wine.

A semi-soft cheese with a tender texture, a creamy flavor with a warm smoky note, and a subtle tartness of tomato—pairs well with white wine or a crispy toast.

A semi-soft cheese from my creamery, enriched with crushed black truffle. It offers a subtle yet distinct forest aroma, a warm nutty finish, and a velvety creaminess.

A delicate semi-hard cheese with a subtle wine aroma—aged in dry red wine, which gives it a light tannic bitterness and a distinct aftertaste.

A semi-hard cheese with a rich mushroom flavor and a subtle nutty note—pairs wonderfully with potato dishes, roasted vegetables, or dark beer.

Winter is usually the time with the least amount of milk for making various cultured dairy products. That is why, in ancient times, people invented a new method to preserve cheese for the winter period. While making the cheese, they added salt and garlic, which allowed farmers to learn how to dry the cheese, letting it age afterward. This cheese was highly prized and kept hidden in cellars. But one spring, once the snow had melted, local lads snuck into the cellar, took a cheese "ball," and began kicking it around the field. The villagers spotted them and shouted, "Food is not a toy, and cheese is not a ball (bal'yun)!" And that is where the cheese got its name.

During the winter period, milk yields are typically at their lowest, leaving little available for making various cultured dairy products. That is why, in ancient times, people devised a new way to preserve cheese for the winter. While making the cheese, they added salt and garlic, allowing farmers to learn how to dry the cheese so it could age properly. This cheese was prized and carefully hidden away in cellars. But one spring, after the snow had melted, local lads snuck into the cellar, grabbed a cheese "ball," and began kicking it around the field. The villagers saw this and shouted, "Food is not a toy, and cheese is not a ball (bal'yun)!" And that is how the cheese got its name.

During the winter season, milk yields are typically at their lowest, leaving little available for crafting various cultured dairy products. That is why, in ancient times, people devised a new way to preserve cheese for the winter. While making the cheese, they added salt and garlic, which allowed farmers to learn how to dry the cheese so it could age properly afterward. This cheese was prized and carefully hidden away in cellars. But one spring, after the snow had melted, local lads snuck into a cellar, grabbed a cheese "ball," and began kicking it around the field. The villagers spotted them and shouted, "Food is not a toy, and cheese is not a ball (bal'yun)!" And that is where the cheese got its name.

It has a fruity-creamy flavor, pairs perfectly with fruit and dry white wine, and is an indispensable addition to a cheese tasting. It also pairs well with hot dishes and soups. Starter culture is added to prepared, warmed milk to develop a creamy and fruity profile, followed by a coagulant. The curd is then finely cut and stirred, causing the cheese grain to condense. Next, it is transferred into a press mold under a weight that exceeds the wheel's weight by 4–5 times. The wheel is then placed in a brine bath for a day so it absorbs the salt. The cheese ages for 4 to 6 months, gaining density and a distinctive texture that allows its full spectrum of flavors to develop completely.

Includes five types of herbs: thyme, yarrow, echinacea, immortelle, and oregano. During the winter season, milk yields are typically at their lowest, leaving little available for crafting various cultured dairy products. That is why, in ancient times, people devised a new way to preserve cheese for the winter. While making the cheese, they added salt and garlic, which allowed farmers to learn how to dry the cheese so it could age properly afterward. This cheese was prized and carefully hidden away in cellars. But one spring, after the snow had melted, local lads snuck into a cellar, grabbed a cheese "ball," and began kicking it around the field. The villagers spotted them and shouted, "Food is not a toy, and cheese is not a ball (bal'yun)!" And that is where the cheese got its name.

A pleasant texture enhanced with fenugreek seeds, an exceptional plant known for its beneficial medicinal properties. It imparts a subtle nutty undertone both while eating and in the aftertaste. A starter culture is added to prepared milk warmed to the appropriate temperature to create a creamy and fruity flavor, followed by a coagulant. The mixture is then finely cut and stirred, which condenses the cheese grains before it is transferred into a press mold under a weight 4 to 5 times greater than the wheel itself. The cheese wheel is then submerged in a brine bath for 24 hours to absorb the salt. It ages for 4 to 6 months, allowing the cheese to firm up and develop a distinct texture that fully brings out its complete spectrum of flavors.

During the winter period, milk yields are typically at their lowest, leaving little available for making various cultured dairy products. That is why, in ancient times, people devised a new way to preserve cheese for the winter. While making the cheese, they added salt and garlic, allowing farmers to learn how to dry the cheese so it could age properly afterward. This cheese was prized and carefully hidden away in cellars. But one spring, after the snow had melted, local lads snuck into a cellar, grabbed a cheese "ball," and began kicking it around the field. The villagers spotted them and shouted, "Food is not a toy, and cheese is not a ball (bal'yun)!" And that is where the cheese got its name.

Slightly spicy semi-hard cheese for true connoisseurs of zesty flavors—it adds variety to a cheese board and pairs wonderfully with dry red wine, especially beer. Starter culture is added to prepared milk warmed to the appropriate temperature to create a creamy and fruity flavor profile, followed by a coagulant. The curd is then finely cut and stirred, which condenses the cheese grains before it is transferred into a press mold under a weight that exceeds the wheel's weight by 4–5 times. The wheel is then submerged in a brine bath for a day so it absorbs the salt. The cheese ages for 4 to 6 months, gaining density and a distinctive texture that helps fully reveal its complete spectrum of flavors.

An aged cheese from my creamery, enriched with fragrant Ukrainian sage leaves. It features a dense, buttery texture, a warm caramel tone, and a distinct herbal note that unfolds smoothly and elegantly. This is a cheese with a tranquil character: it balances the depth of aging with a fresh green aroma.

Aged craft Cheddar with a rich amber hue and a distinctive character. It features a deep, slightly nutty flavor with a savory tang and a pleasant, crumbly texture. Pairs perfectly with a glass of aged wine or fragrant bread, and makes a vibrant addition to a cheese board.

A hard cheese, creamy with a bread-like aftertaste. Prepared with a wide variety of starter cultures. The cheese ages for 12 months, gaining a distinctive texture and undergoing fermentation that helps fully unfold its complete spectrum of flavor.

A cultured dairy product made by fermenting a milk base with pure cultures of lactic acid bacteria, filled with caramelized pumpkin and orange.

A cultured dairy product made by fermenting a milk base with pure cultures of lactic acid bacteria, infused with tea rose filling.

My creamery produces 82% fat butter, which my chefs then add to every dish for you. The special quality of my butter comes from preparing it exclusively with craft cream.

We clarify regular butter by simmering it for 4–6 hours at near-boiling temperatures, which removes the milk solids and water, leaving pure fat with a nutty, caramel aroma and aftertaste.

A semi-hard goat cheese aged for 3–4 months, with a story rooted in the Carpathian Mountains. Once upon a time, it was considered prestigious to leave one's village to study in the city, and Stepan was one of the lucky ones. While studying in the city, he met a girl whom he later planned to propose to. When his parents learned about their son's relationship, they decided to visit him, bringing along a wheel of their homemade cheese, as was the tradition. The future daughter-in-law loved the cheese and asked for its name. She was told, "This cheese is from marzhyna" (livestock/cattle), but not knowing what marzhyna meant, she began calling the cheese itself "Marzhyna"—and that is how the name came to be.

A semi-hard goat cheese aged for 3–4 months, with a story rooted in the Carpathian Mountains. Once upon a time, it was considered prestigious to leave one's village to study in the city, and Stepan was one of the lucky ones. While studying in the city, he met a girl whom he later planned to propose to. When his parents learned about their son's relationship, they decided to visit him, bringing along a wheel of their homemade cheese, as was the tradition. The future daughter-in-law loved the cheese and asked for its name. She was told, "This cheese is from marzhyna" (livestock/cattle), but not knowing what marzhyna meant, she began calling the cheese itself "Marzhyna"—and that is how the name came to be.

A semi-hard sheep's milk cheese aged in a cheese cellar. Crafted in the Gouda style, it features a springy texture and a delicate taste. In a Hutsul family that grazed their sheep apart from other flocks on a field covered in dandelions, the goats produced golden milk, from which the family made various cheeses. One day, a wandering traveler stumbled upon the hosts' cottage. They welcomed him hospitably, serving herbal tea and their cheeses. Surprised to be served golden pieces of cheese, the traveler exclaimed, "This is a treasure. This is gold." It was the most delicious cheese of his life.