🧀 KOMO

KOMO is a Ukrainian cheese brand produced by the joint-stock company Dubnomoloko at its cheese plant in the town of Dubno, Rivne region. The brand covers hard, processed and soft cheeses, as well as butter.

According to the official website, the plant makes more than 15 million kg of hard cheese and about 4 million kg of processed cheese a year. Production stages are automated and standardised, and the company holds an FSSC 22000 certificate, an international food safety scheme. The cheeses are made from selected cow's milk.

Ranges. Hard Cheeses is the largest group: Horikhovyi (walnut), Staryi Hollandets, Hollandiia, Tradytsiinyi KOMO, Havarti, Smetankovyi, Tenero (including a lactose-free version), Gouda Yevropeiskyi, Maasdam, Cheddar, the aged Golder and Grande, and Fistashkovyi. Most are Dutch-type cheeses close to gouda and edam, plus maasdam and cheddar; in international terms they are semi-hard cheeses. Processed Cheeses come in blocks and tubes: Druzhba, Paprikash, Cream, Dutch, Tenero, with mushrooms, ham, or herbs and garlic. Soft Cheeses include Insalata (also lactose-free), bryndza and cream cheese. There is also a cheese for children, Komo Kids.

How to choose. Hard cheeses suit sandwiches and cheese boards, processed cheeses suit baking and sauces, and Insalata or bryndza suit salads. Fat content and ingredients are printed on the label, so compare them before buying. The page Processed cheeses and cheese products explains how processed cheese differs from cheese products. Keep cheese wrapped in the fridge so it does not dry out.