Italian cheese
The fresh soft and semi-hard cheeses for daily consumption produced by Italian technologies. The company used only “extra” and “higher” grades of fresh milk.
production
The Company has introduced advanced technologies for high-level raw milk processing at modern facilities that are not available anywhere else throughout the CIS region. The plant uses equipment supplied by the largest world suppliers to the dairy industry and leaders in this field.
The cheeses meets the requirements of the chefs of restaurants and cafes.
the Italian technologies. Bonfesto brings fresh emotions of the real Italian life holiday to your house!
Created to give pleasure.
Mozzarella in a brine small mozarella balls having the size of a big cherry is called “Chiledzhini” in Italy. They are good in salad, for cooking of canapés, and they are often used as light and useful snacks.
Mozzarella in a brine is one of the most well-known Italian cheeses. Mozzarella balls are resilient and soft. Their shapes and sizes may differ. Big Mozzarella balls are called “bocconchini” in Italy.
Mozzarella in a brine small mozarella balls having the size of a big cherry is called “Chiledzhini” in Italy. They are good in salad, for cooking of canapés, and they are often used as light and useful snacks.