We explore the cheese makers and wineries shaping Kyrgyzstan’s modern food industry and defining the market for high quality local products. This selection includes both large scale factories responsible for stable production and export supply chains, as well as small artisan producers focused on local ingredients, craftsmanship, and distinctive flavor profiles.
Cheese
Dairy spring, @cheese.kg
Dairy Spring is a Kyrgyz cheese brand owned by the company "Sut Bulak", established as part of a Kyrgyz Swiss partnership project and operating on the market for more than 29 years. Production follows European technologies developed with the participation of Swiss specialists, ensuring stable quality and compliance with international standards. The cheeses are made from natural cow’s milk without preservatives and include hard, semi hard, and fresh varieties such as tilsiter, mozzarella, and ricotta. The brand is known for its clean creamy flavor profile, diverse assortment, and the use of milk sourced from local farmers in the mountainous regions of Kyrgyzstan.
"Vintage" Cheese Factory, @vintage.bishkek
"Vintage" is a local cheese producer based in Bishkek, focused on classic European cheesemaking traditions. Its main priority is product quality expressed through flavor, texture, and the individual character of each cheese rather than production scale. The dairy uses carefully selected milk from trusted farms, using a principle of minimal technological intervention and manual control at all stages — from starter cultures to the aging process. Maturation is never accelerated, allowing the cheeses to develop balanced and layered flavors naturally.
"Mayluu-Suttuu", @mayluu_suttuu
A small farm based cheese producer in the Sokuluk district, founded by cheesemaker Zhanar Alymkulova and developed from a private dairy farming operation. The brand specializes in artisan cheeses including mozzarella, burrata, camembert, and goat cheeses, using rich full fat milk from its own production. Production volumes remain intentionally small, with a high degree of manual labor that allows close quality control and preserves the individual character of each batch. Its main clients are restaurants and gastronomic projects in Bishkek supplied directly by the farm.
Cheeseville, @cheeseville.kg
A domestic cheese-making factory in Kyrgyzstan specializing in milk processing and cheese production. The enterprise is located in the village of Kyzyl-Adyr in the Talas Region and operates as a local dairy producer with a focus on natural ingredients and quality. The company operates a full cycle production process — from milk collection to aging and storage — ensuring quality control at every stage. Today the factory produces a range of cheeses including gouda, mozzarella, and other semi hard and soft varieties aimed primarily at the domestic Kyrgyz market.
Andre Volkorte
Andre Volkoorte is a Dutch cheesemaker who has lived in Kyrgyzstan for more than 10 years. Trained as a chemical engineer, he produces artisan cheeses under the Nomad’s Dairy Farm brand. The assortment focuses mainly on aged hard and semi hard cheeses, including varieties with black pepper as well as classic cheeses with a clean dairy flavor. Production is carried out in small batches with an emphasis on organic quality and traditional handmade techniques.
"Talas Daamy"
The cheese company "Talas Daamy" has grown from a small workshop into a high tech cheese production facility. Today, more than 60% of its products are exported to Russia, while around 40% are sold on the Kyrgyz market. The company emphasizes environmentally friendly production without GMOs or chemical additives. The manufacturing process is fully transparent: no recycled dairy raw materials are used, and visitors can take guided tours through all stages of cheese production.
"Belaya Reka", @belayareka.kg
"Belaya Reka" is one of Kyrgyzstan’s leading dairy brands with more than 25 years of experience in the market. The company specializes in natural dairy products and is certified under the international ISO 22000 standard as well as Halal certified. Its production infrastructure includes several modern facilities capable of processing dozens of tons of milk daily. The assortment includes Dutch cheese, mozzarella, chechil, Russian style cheese, brynza, suluguni, and a wide range of other dairy products. The brand combines industrial scale production with natural ingredients, which has ensured steady demand both within Kyrgyzstan and abroad.
"At-Bashy Sut", @atbashysut_kg
Founded in 2011, At Bashy Sut is one of the largest dairy enterprises in the Naryn region. The factory processes up to 10 tons of milk daily and operates with modern equipment and its own laboratory, ensuring quality control throughout production. The assortment includes Dutch cheese, Smetankovy cheese, Tilsit cheese, chechil, mozzarella, butter, and clarified butter. The company also owns a breeding farm with more than 150 Swiss breed cows, allowing direct control over raw material quality. At Bashy Sut continues expanding its product range while maintaining a focus on natural ingredients and consistent quality.
Wine
Vineyard Estate in Novopavlovka
"ShampanVinKombinat"
One of the oldest wine producing enterprises in Kyrgyzstan, "ShampanVinKombinat" is located in the Chuy region near Bishkek and is part of the "Atalyk Group" agro industrial holding. Its own vineyards cultivate classic grape varieties such as Saperavi, Rkatsiteli, and Cabernet, all adapted to the climate of the Chuy Valley. Production facilities are equipped with modern technology and laboratory quality control systems.