The winners of the international award "Golden clover" are determined
The expert jury noticed all product samples sent by 24 participating enterprises, but made their choice in favor of the best.
Pasteurized milk "EkoNiva" 3.2% was the winner in the category "Best milk".
The product of "Lebedyanmoloko" cottage cheese 9% fat was the winner in the category "Best cottage cheese".
"The best butter" was "Traditional" butter of the enterprise "Butter factory Totemsky".
"The best fermented dairy product" was sour cream “Vologodskaya” of the Scientific experimental dairy plant named after N.V. Vereshchagin.
"The best dessert" was glazed curd cake of the company "Severnoe moloko".
"The best packaging" - Elopak Pure-Pak® Sense made of natural brown cardboard.
"Best cheese" - cheese "Rossiysky" of the dairy plant "Novokubansky".
"Audience award" was given to the company "Lactis" for the product "Skir".
The jury was made of world-famous chefs and restaurateurs of Russia: Vice-President of the Federation of restaurateurs and hoteliers of Russia Leonid Garbar; famous pastry chef Frederic Andrieu (France); Owner of two Michelin stars Michel Rostang (France); Chef and co-owner of the restaurant "Normandy-Neman" Fabrice Lequa (France); official chef of the Russian national team and Two-time absolute champion in the culinary arts Alexey Vinogradov; Chef of the restaurant "Gusyatnikoff" Anton Prokofiev; one of the largest restaurateurs of Vologda region Oleg Barinsky.
All products were presented in eight categories: milk, butter, cottage cheese, fermented dairy product, cheese, dessert, innovation and packaging.
Vice-President of the Federation of restaurateurs and hoteliers of Russia Leonid Garbar said: "If we talk about the product that I would be happy to introduce to my restaurant, it is butter. Butter is the most interesting product for restaurants. Now I know for sure that "Vologodskoe" butter can be stored in a frozen state, and after defrosting it preserves its organoleptic properties for 72 hours. Sour cream and cream are also interesting for restaurants; at the same time there should be different packaging formats for this sector because if the restaurant has a high circulation of products and dishes, 22 jars of sour cream of 300 grams are not needed. They need big ones. It is more economical and convenient. For cooperation with restaurants, I would recommend manufacturers to be flexible and offer the product not only in containers for retail, but also in large packaging for restaurants".
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