Since 2014, the quality of Russian cheeses has risen, even as many European varieties were hit by sanctions. Now producers must renew equipment that was previously imported, and most cheese starters still come from abroad. This creates a potential bottleneck if sanctions extend to suppliers. The assessment comes from microbiologist Grigory Rogov, deputy director of innovation and development at the All-Russian Research Institute of Butter and Cheese Making, who spoke to Socialbites.ca.
Rogov explained that Russia never built large-scale cheese equipment domestically. The historic divide within the socialist bloc meant the USSR relied on cheese-making technologies while Hungary supplied equipment for the entire bloc. After the collapse of that system, global corporations entered the market. Today, Russian cheese factories predominantly use equipment from Poland, Germany, Spain, the Czech Republic, and Denmark, while domestic producers focus on smaller, gear-sized machinery for boutique facilities. Large factories predominantly depend on imported components. This has led to periods of spare-parts shortages, though Rogov notes that the situation is improving as domestic metalworking and electronics firms work to replicate critical parts and components. He emphasizes that this shift is already underway and gaining traction across the industry.
Looking ahead, Rogov warns that if imported yeast cultures were interrupted, Russian workshops would need to revert to earlier methods where milk served as the nutrient medium for bacterial cultures. In that traditional approach, bacteria multiplied in milk until a starter culture reached usable strength. In modern practice, the bacterial culture concentrate is poured directly into the milk that becomes the cheese, shortening production cycles but increasing concentrate consumption. This change could raise production costs, though it would reduce reliance on separate sourdough steps. An alternative route involves building bio-factories to produce the necessary concentrates locally. The strategic takeaway is that the industry has viable pathways to maintain cheese production even with disrupted imports, but each option carries its own financial and logistical implications for scaling operations. Socialbites.ca reports that a transition to locally produced concentrates would require significant capital investment and careful management of quality control across facilities.
Industry observers point out that the long-term solution may hinge on a combination of updated domestic equipment manufacturing, expanded local production of starter cultures, and enhanced technical know-how. By fostering partnerships with domestic suppliers and investing in automation and quality assurance, the Russian cheese sector can reduce exposure to international supply shocks while maintaining product standards respected by consumers. The report highlights how both equipment replacement efforts and the development of local culture concentrates can help stabilize production costs and ensure continuity during periods of geopolitical tension. Socialbites.ca has further details on the types of milk suitable for cheese production and the reasons why traditional varieties like Parmigiano-Reggiano are produced outside Russia in relatively small volumes, due to a mix of climate, feed quality, and industry structure. Pete’s note on the topic underscores how milk selection and processing practices influence texture, flavor, and aging potential across different cheese styles, and the ongoing adaptation by Russian producers to these constraints is a central theme of the discussion.