Travel experts from a renowned service shared insights about six Russian regions where cheese lovers can find remarkable varieties worth sampling.
Adyghe cheese, also called Circassian cheese, earns a special place. It is known for its mild flavor and delicate texture. Traditionally, it is crafted from cow’s milk heated to around 95 degrees, with the addition of rennet, whey, and salt. A signature touch is the wicker willow basket used in shaping the cheese; freshly prepared Adyghe cheese rests in these baskets, leaving a distinctive pattern on the surface. Travelers may want to plan a visit to the traditional Adyghe cheese festival held in Dakhovskaya Polyana, near the Una-Koz ridge, to experience itstory and craftsmanship firsthand.
The Altai Region also figures prominently for cheese enthusiasts. In the early 20th century, a young cheesemaker named Dmitry Granikov arrived to practice the craft, eventually inventing a cheese that came to be known as Soviet cheese. Today, visitors can sample not only the classic Sovetsky but also Altaysky, a firm cheese with a tangy-sweet flavor profile that reflects the region’s dairy legacy.
Voronezh is another region where cheese culture thrives, supported by both large factories and small private farms that produce a range of dairy products. One standout is a creamery in the village of Podkolodnovka, which creates soft cheeses that have earned prestigious awards in Russia and in France. The Bobrovsky cheese factory is recognized for its broad distribution, with products available in stores across the country.
Several farms arrange tours and hands-on classes for visitors, offering experiences that deepen appreciation for cheese-making traditions. The village of Chertovitsy is cited as an example of such engaging programs where travelers can observe processes and perhaps even craft their own batches.
Within the Moscow region, cheese production spans a variety of styles. Naturally ripened cheeses come from the Istra area, while Noginsk showcases cheeses infused with blue mold, herbs, pistachios, and caraway seeds. Balashikha hosts a private cheese factory that produces rare farmstead cheeses, and an eco-farm in the Mozhaisk region offers halloumi and feta. These sites demonstrate the diversity of cheese production that exists just beyond the capital’s outskirts.
Kostroma has emerged as a notable cheese destination, with experts highlighting a hard cheese reminiscent of Gouda, known as Kostromskaya, alongside a range of other regional varieties that capture the area’s dairy creativity. The Cheese Museum in the city’s center offers interactive experiences led by cheese sommeliers, adding an educational layer to tastings and guided excursions for travelers seeking deeper knowledge about cheese making.
Another recommended region is the Republic of Udmurtia, where farmers blend Italian and French production techniques with local traditions. In the Votkinsk region, noble Alpine goats have been raised to supply milk for a variety of cheeses, including the French Buch-de-Chevre, which translates to goat log. The combination of alpine goat milk and classic European styles results in distinctive flavors that appeal to curious palates.
These regional suggestions invite travelers to explore Russia’s diverse dairy landscape through taste, texture, and technique. Cheese lovers can look forward to experiences that range from museum-led tastings to farm visits, cheese-making demonstrations, and opportunities to purchase specialty cheeses that aren’t always found in mainstream markets.
Remarkably, these recommendations also serve as a reminder that regional food traditions—like cheese making—are living cultures that travelers can observe, sample, and even participate in. Whether a visitor is seeking a simple bite to accompany a regional wine or a fully guided immersion in artisanal cheesemaking, each region offers a unique window into Russia’s culinary heritage and its evolving craft of dairy processing.