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The village of Lokot in the Sevsk district is where, in the 19th century, a story began — one that continues to inspire us today.
In the second half of the 19th century, in the heart of Russia’s Black Earth region, on land once owned by the Romanov family, a butter dairy was founded — the economic and production center of a noble estate. It was more than just a technical facility; it became a hub of local agricultural progress, where milk was first processed in the European tradition.
Such dairies were not only a source of quality butter, but also laid the foundation for early cheese-making. The leftover milk from butter churning was transformed into soft and semi-hard cheeses. Inspired by Dutch and Swiss traditions, local artisans gradually developed their own techniques — rooted in natural ingredients, seasonality, and rich flavor profiles.
Documents from the late 19th century show that products from the Lokot dairy were delivered not only to Bryansk, Oryol, and Kursk, but also made their way to trade fairs in Moscow. The estate was renowned for its thoughtful land stewardship, respect for animals, and refined approach to farming.
Today, on the same land and among the same fields where carts once carried milk cans to the estate dairy, we proudly carry this tradition forward — at a new level, but with the same respect for quality, flavor, and heritage.
LLC "Cheese Factory No. 1" considers it a responsibility not just to make cheese, but to preserve continuity. We draw inspiration from history, honor the craft, and take pride in the fact that our factory stands on the very ground where Russian cheese-making once took its first confident steps.
In the second half of the 19th century, in the heart of Russia’s Black Earth region, on land once owned by the Romanov family, a butter dairy was founded — the economic and production center of a noble estate. It was more than just a technical facility; it became a hub of local agricultural progress, where milk was first processed in the European tradition.
Such dairies were not only a source of quality butter, but also laid the foundation for early cheese-making. The leftover milk from butter churning was transformed into soft and semi-hard cheeses. Inspired by Dutch and Swiss traditions, local artisans gradually developed their own techniques — rooted in natural ingredients, seasonality, and rich flavor profiles.
Documents from the late 19th century show that products from the Lokot dairy were delivered not only to Bryansk, Oryol, and Kursk, but also made their way to trade fairs in Moscow. The estate was renowned for its thoughtful land stewardship, respect for animals, and refined approach to farming.
Today, on the same land and among the same fields where carts once carried milk cans to the estate dairy, we proudly carry this tradition forward — at a new level, but with the same respect for quality, flavor, and heritage.
LLC "Cheese Factory No. 1" considers it a responsibility not just to make cheese, but to preserve continuity. We draw inspiration from history, honor the craft, and take pride in the fact that our factory stands on the very ground where Russian cheese-making once took its first confident steps.
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