A craft cheese factory that produces ecologically clean top-quality products only from whole farm milk and natural fillersRead more
The enterprise released the first batch of products in 2016, but this event was preceded by painstaking work on creating its own recipes and technologies adapted to characteristics of raw materials produced by farm enterprises in the Leningrad region.
The production process at the enterprise is carried out through manual labor, which, along with the ability to transmit positive emotional charge from the master-cheese maker to the product, ensures the observance of cheese-making traditions, formed in Russia in the middle of the XIX century. Reviving the traditions of Russian cheese-making and following the European practice, we create new original products that meet the requirements of the modern market.
“Gerberg” - the main brand of our company, inextricably connected with the history of Saint Petersburg – derives from the German word “Herberge”. This is how places for residence of foreign specialists, who came to build the city, were called under the decree of Peter I in the early XVIII century in St. Petersburg.
Twenty-five gerbergs built at that time in St. Petersburg provided necessary living and working conditions for professionals, who made an invaluable contribution to the birth of the northern capital.
Hard cheese from whole cow milk, for the production of which the technology of long pressing is applied, after which the cheese is laid for maturing under special conditions for not less than 90 days.
This sort has a dense structure and aroma of aged cheese, in which there are nut and fruit tones, harmonically combined with creamy notes in the aftertaste.
Semi-hard cheese from whole cow milk, produced under the self-pressing technology. Maturation of this sort takes place under special temperature conditions for at least 30 days. Throughout the term blocks of cheese are turned over for more even maturing. This sort has a balanced taste and is distinguished by a strong creamy aroma.
The only cheese in the line of our cheese factory, produced from goat milk. For the creation of this receipt, the experience of preparation of classical French goat cheese was used. Delicate pressing of blocks of cheese before laying them into the maturing chamber provides this sort with a very elastic consistency, and goat milk gives it an exceptionally white color. The maturing time of this semi-hard cheese is at least 60 days, during which it acquires a pronounced taste and aroma peculiar to this sort.
This species belongs to the group of English cheeses, which are made from cow's milk.
Light cheese with a soft creamy taste. The more mature the cheese, the more its character changes. It takes on a stronger flavor and becomes drier.
Special pride of our production line are exclusive sorts of semi-hard cheese with natural, fresh fillers. For their preparation we use the technology of triple maturation, developed by specialists of “Vasileostrovskaya Cheese Factory”.
This technology ensures the preservation of aromatic and flavoring qualities of the product throughout the whole period of its life.
The sorts have a stable strong aroma and a rich flavor range. They are ideal both as an independent snack and as a part of dishes, prepared with them.Get the price list
For today, the main product line of our company includes soft, semi-hard and hard sorts of cheese, as well as white mold cheese.
Being in creative search, our specialists constantly develop new original receipts and production technologies.
If you are interested in a wider range of our products, we will be glad to tell you about it. Contact us by phone or e-mail.
We will try to answer the questions that interest you. Fill out the form and our manager will call you back.