Production of cheese will be the first such project in Russia. The authenticity of the technology of production is provided with use of unique for our country French equipment "Salonlar" company-a world leader in this field. The quality of the final product is also due to the participation of French engineers. The company's specialists are certified and trained in the use of technology of production of hard cheeses with high and low temperature second heating, such as gruyère, Abondance, Emmental, Raclette and Tomm at School of cheesemaking, ANIL, France.
"Recipe development was based on individual parameters of milk. We use only the milk of its own production corresponding to the highest category of syroprigodnogo. This was formed a dairy herd with a unique genetic parameters of animals from the Danish red and Jersey breeds", says the founder of the group of companies Ilya Ragozin.
The production capacity of the equipment will allow to produce a shift of up to 960 kg. of the finished product. A key influence on the quality of the final product has a technology maturation. The period of maturation of the cheese will range from four months to two years. As a rule, Russian manufacturers neglect this aspect of accelerating time to market of finished products. Milk Groups has developed a draft of the complete equipment for air conditioning of cheese ripening chambers are also in partnership with French companies.
Group of companies "Milk Groups" organized in September 2013. In March 2017 GK "Milk group" completed the construction of livestock farms in the Kaluga region in the village horse. Finished products company is well represented in the b2b segment, in 2018, the group plans to introduce a line of solid dairy products under the same brand "Milk Groups".
Translated by service "Yandex.Translation"