Farmer’s choice with a buttery flavour
The recipe and production process of Rubin were originally developed in 2009 by the cheesemakers of Radzyń Podlaski. The taste starter cultures used in its production make it the most unique with the Cheesemaker’s Treasures family as it gains appreciation among both untrained and experienced gourmets. The cheese needs at least three months to age. Rubin is nurtured manually, and its original taste develops when ageing in a 30-year-old brine. Rubin’s aftertaste is clearly buttery, and the aroma and flavour echo a rural note, as in the French cheeses.