Belarus Launches First Industrial Production of Camembert Cheese
The opening ceremony underscored the importance of the project, attracting high-profile attendees, including Dmitry Krutoy, Head of the Presidential Administration of Belarus, and Alexander Turchin, Chairman of the Minsk Regional Executive Committee.
Belarusian Camembert: Ambitions and Vision
General Director Tamara Chichiro highlighted the project’s potential:
"We have come a long way, and we hope that our cherished consumers will appreciate this new product, which we believe will earn its place on every Belarusian table. The production capacity is 3 tons per day, or 90 tons per month. Initially, we plan to focus on camembert, with plans to expand to brie and potentially other varieties as developed by our technologists."
The production requires 24 tons of milk daily, sourced from the modern dairy complex in Lyuban, established in 2022.
Export-Oriented Growth and Job Creation
The project, initiated in 2022 and completed in 2024, is heavily export-focused. Up to 90% of the production will be shipped to markets in Russia, Kazakhstan, Georgia, Azerbaijan, Armenia, Uzbekistan, Turkmenistan, and other countries.
In addition, the facility has created over 40 new jobs, bolstering the region’s socio-economic landscape.
From Butter to White-Mold Cheese
The Minsk Dairy Plant No. 1 has long been recognized for its production of packaged butter, including lactose-free options, cottage cheese, and technical casein. However, the launch of camembert production represents a pivotal moment, positioning Belarus as a competitor in the premium cheese market.
A Symbol of Import Substitution and National Pride
The Vileyka project exemplifies the successful integration of state strategy and entrepreneurial innovation, allowing Belarus to establish itself as a viable player in the international cheesemaking industry.
For a country historically reliant on imported premium cheeses, this achievement is not only an economic milestone but also a symbol of national pride.
