Academy Alumni Stirring Up the Cheese Scene in Kazakhstan (English Language Version)
- Rachel
- 1 year ago
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Cheese Open Kazakhstan: A New Event to Foster Growth & Collaboration
Kazakhstan’s cheese scene is gaining well-deserved recognition, showcasing a diverse array of flavours and techniques that reflect the country’s rich agricultural heritage.
At the forefront of this cheese revival is President of the Cheesemakers Guild of Kazakhstan, Alexsandra Grigolova, an Academy of Cheese alumni and passionate cheesemaker. Alexsandra’s vision culminated last month in Aktau, with the inaugural Cheese Open, where products from Kazakhstan, Russia, France and other countries competed to represent their producers at the 2025 World Cup in France.
On the 10th – 11th October, a professional jury, made up of international cheese experts, was appointed to choose the “Best Cheese of Kazakhstan”, with the makers of the 10 best cheeses each receiving a ticket to participate in the Mondial du Fromage 2025.
By bridging the gap between large industrial producers and local artisan cheesemakers, Alexsandra is not only championing the craft of cheese-making but also fostering community connections that are vital for the growth of the industry. Her leadership and initiative exemplify the impact of Academy alumni on the burgeoning cheese scene, not just in Kazakhstan, but around the globe.
The Vision Behind Cheese Open
An international competition of this scale and format has never been held before in the EAEU countries, and the fact that Aktau has become the home city for such an important event for all dairy cheesemakers is certainly very significant.
It was at the 2023 Mondial du Fromage in Tours, France that inspired Alexsandra to push for the competition in Aktau, “cheeses from Mangistau’s Zheti Lak farm, Akmola region’s Sokolov’s cheese and Abay region’s SyrDariYa cheese farm created a real furore, managing to win the recognition of professionals among more than 1,600 samples, taking home silver and bronze medals. We proudly represented our country, its traditions, culture and of course its potential in unique terroir and camel milk cheese production.”
The competition was attended by 69 cheese-making enterprises from Kazakhstan, Russia, Belarus, Kyrgyzstan, Uzbekistan, Azerbaijan, the Netherlands and France, with a total of 368 cheeses entered.
Alexsandra Grigolova, president of the Kazakhstani Guild of Cheese Makers, noted that the products were evaluated by an international jury according to strict world standards, which endorses the prestige of the awards.
Cheese Industry Leaders
The competition was supported by the Internationale Guilde des Fromagers, an organisation dedicated to supporting and developing the traditions of cheese production and culture around the world – their involvement a significant endorsement of Kazakhstan’s growing cheese scene.
Undoubtedly, this was an event of international scale, uniting people from the cheese industry across different countries. We worked diligently to assist our cheesemakers in transporting samples to the competition and providing informational support. The competition exemplified unity in our countries and the cheese world.
Olga Shevchuk, Judge & Member of the Academy of Cheese
Among the distinguished guests was President of the Guilde, Roland Barthélemy, who headed the Super Jury and Laurent Dubois, Maître Fromager (Cheese Master), Meilleur Ouvrier de France and founder of the chain of high-end Fromageries in Paris. Their involvement not only elevated the event’s profile but also brought invaluable expertise and recognition to the awards.
Having such prominent figures on the Super Jury provided an incredible opportunity for local producers to engage with established experts. Their insights and feedback during the judging process served as a catalyst for growth, inspiring local cheesemakers to refine their craft and explore new techniques. The interaction between seasoned professionals and emerging talents set the stage for meaningful connections that could shape the future of cheese-making in Kazakhstan.
Judging the Cheeses
Alongside Roland and Laurent on the Super Jury was Academy of Cheese Training Partner, Partout Fromages’ Galina Danard, as well as two alumni of the Academy of Cheese: Alexander Krupetskov and Olga Shevchuk. Alexander and Olga, both Members of the Academy, having successfully passed their Level Two Certifications, drew on their studies and cheese industry experience: each bringing their own unique perspectives and knowledge to the table.
Olga studied between 2021 and 2023 with Academy of Cheese Training Partner Galina Danard, a move she believes marked the turning point in her cheese career. Prior to this a self-proclaimed amateur, Galina’s lessons offered a professional perspective on the world of cheese, adding “The course provided me with systematic knowledge and opportunities for professional growth in this field. Naturally, holding an international certification enhances my level of competence, which is why I’ve completed Level Two and am planning to pursue Level Three to become a Fellow of the Academy.”
Spotlight on Alexander Krupetskov
Alexander’s cheese journey began in 2014 on a trip to Germany with his wife. They visited a farm where a cheesemaker played classical music for one group of cows. Tasting the difference between the cheeses had such an impact on Alexander, he left his job in programming for cheese.
Alexander opened his first shop in Moscow that year, despite limited cheese knowledge. Today he owns two shops in Moscow and oversees 12 franchises across Russia from his home in Germany, whilst also hosting cheese and wine events.
He also wrote “Russia’s Best Cheese” and founded the “Best Cheese in Russia” competition with over 1,000 entries.
Alexander attributes his success to his Academy studies, proudly mentioning his Level Two certification as proof of his expertise.
In recognition of his services to the cheese industry, he was honored with Membership of the International Guild of Saint Uguzons Cheesemakers during the Cheese Open.
Spotlight on Camel Milk Cheeses
The Influence of Geography on Cheese Production
Kazakhstan’s vast and diverse geography plays a crucial role in shaping its cheese production. With expansive steppes, mountainous regions, and a varied climate, the country offers a unique environment for dairy farming. This rich agricultural landscape supports a wide range of livestock, allowing cheesemakers to utilize various types of milk, each contributing distinct flavours and characteristics to their products.
One of the standout features of Kazakhstan’s cheese market is the prominence of camel milk cheeses. Camel milk has long been a staple in the diets of nomadic communities across Central Asia, prized for its nutritional benefits and versatility. Rich in protein and calcium, camel milk is lower in fat and lactose compared to cow’s milk. It is, however, notoriously difficult to coagulate.
What does camels’ milk taste like?
The cheeses often carry a unique flavour profile that is distinctively different from those made with cow or goat milk and is, perhaps more aligned with the flavours of ewe’s milk products.
Available camels’ milk products include Irimshik and Balkaymak, which are fresh cheeses, whilst Shubat is a fermented milk drink, traditional in Kazakh culture.
Celebrating Success
The inaugural Cheese Open awards ceremony was a resounding success, filled with excitement and camaraderie as cheese industry leaders gathered to celebrate the artistry and dedication of local cheesemakers.
Deputy Akim of Mangistau region Kuldjanov Kanat Zhanbirovich, speaking at the opening of the event, emphasised that this event is a landmark not only for the region, but also for the whole of Kazakhstan. “We have more than 110 thousand camels in the region, and now we have big projects, big prospects for the development of camel milk processing and camel products”.
Evert Schonhage, World Champion Cheese Expert (Fromager) (Netherlands), emphasised the uniqueness of Kazakhstan as a potential leader in camel milk cheese production and the opportunity to make Aktau the new “innovative” cheese capital of Central Asia.
Best Cheese of Kasakhstan
One of the standout moments of the event was the announcement of the Best Cheese of Kazakhstan, which went to Level Two student, Ekaterina Payazitova of SyrDarya Cheese Factory, for her Gruyere-style “Sadko”, a cheese inspired by her Level One studies with the Academy.
Gruyere Cheese
Sadko is a hard cheese made from goat’s milk, aged for seven months and weighing 4.5 kilos. Less savoury than Gruyère, it has a slightly salty start that develops into distinct grassy flavours and finishes with subtle floral notes. The rind is beautifully adorned with flowers encircled by floral motifs. The Grand Jury highly appreciated the Sadko cheese, noting its perfect balance of flavour and appearance.
Spotlight on Ekaterina Payazitova: Destiny’s Cheese
Ekaterina Payazitova started making cheese in 2017, from her kitchen in Semey in the Abay region East Kazakhstan, using just a 10-litre pot. As production increased, she converted an old garage into a mini-factory, which is where she now turns approximately 150 litres of goat’s and cow’s milk into cheese each day.
From the start, Ekaterina has been committed to her professional growth, taking various courses and traveling to Europe for training. In 2023, invited by the International Guilde de Fromagers, she joined the Mondial du Fromage in France, where she met Galina Danard from the Academy of Cheese. “Meeting her was my good fortune! She introduced me to the Academy of Cheese. The training there provided unparalleled knowledge, teaching me to taste and speak the language of cheese, which qualified me as a judge at the Cheese Open Kazakhstan. My Academy studies enabled me to judge cheeses professionally and easily.”
Ekaterina continues to look forward: her goal is to expand her own cheese shop and actively develop cheese making in the Abay region, whilst also completing her Level Two Certification.
Cheese Community
The event fostered a sense of community among producers, encouraging networking and collaboration that are vital for the industry’s growth.
Recognizing excellence in cheese-making is vital for the local industry, celebrating cheesemakers’ skills and raising awareness of Kazakhstan’s dairy heritage. Awards like Cheese Open inspire producers to innovate and maintain quality. This recognition can draw more attention to Kazakhstan’s cheese market, enhancing appreciation locally and internationally.
The Cheese Open is an amazing experience and a chance to connect with friends globally. The competition revealed the rich diversity of cheeses from Asia, especially Kazakh varieties, including camel milk cheese, which I tasted for the first time. The event’s warm and welcoming atmosphere was remarkable, and I look forward to returning to Kazakhstan!
Alexander Krupetskov
Kazakhstan Cheese: Looking to the Future
Roland Barthélemy, President of the Guilde des Fromagers, expressed his hope that the cheese making industry in Central Asia will develop further and gain momentum, presenting new cheeses and new dairy products to people. It was also agreed to include the category “Camel Milk Cheese” in the Mondial du Fromage 2025 competition, which is a definite achievement.
So we see the future of the cheese scene in Kazakhstan is brimming with potential; as the market for high-quality, innovative cheeses expands, events like Cheese Open play a crucial role in showcasing both existing as well as emerging talent and fostering connections within the industry.
Studying with the Academy of Cheese provides alumni with essential skills, knowledge, and support to advance their careers. The Academy’s certification program offers a comprehensive understanding of cheese-making, grading, sensory assessment, presentation, and industry regulations.
Alumni like Alexsandra, Olga, Ekaterina and Alexander exemplify how this education can empower individuals to take the initiative, lead community-focused projects, and advocate for local cheeses on both national and international stages.
As these Academy graduates continue to shape the cheese industry, their contributions will not only help establish Kazakhstan and other Central Asian countries on the global cheese map but also open up exciting opportunities to drive the future of cheese-making across the world.
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