Traditional cheeses of the Caucasus, Georgia, and Belarus — a line of natural brined and semi-hard cheeses with a rich history and unique flavor characteristics. Suluguni — a Georgian brined cheese from the "pasta filata" group with a characteristic layered structure, moderately salty taste, and pleasant elastic texture. Fat content 45%. Consumed fresh, fried, or smoked. Essential for khachapuri. Adyghe cheese — a soft brined cheese with a delicate curd-creamy taste, low fat content (up to 40%). Does not require aging. Ideal for salads, baking, and dietary nutrition. Imeretian cheese — a traditional Georgian cheese, similar to suluguni but with a softer texture and sour-milk taste. The base for Imeretian khachapuri. Chechil (braid) — an Armenian brined cheese in the form of woven strands, with a pronounced salty taste, often smoked. A popular beer snack. All cheeses are made from natural milk, supplied with Mercury documentation and Honest Sign labeling. Packaging: vacuum packaging 0.3–1 kg, containers for HoReCa.