Konstantin and Lyudmila Galanov, a couple from Russia, turned their dream of escaping the daily grind into reality by establishing a successful cheesemaking business. What started as a hobby to fill the void created by sanctions has evolved into an award-winning enterprise, with their cheeses now being served in St. Petersburg restaurants. The Galanovs now live at their cheese factory, dedicating their lives to the art of cheesemaking.

The couple pinpointed October 5, 2016, as the day their first cheese was created in their small apartment kitchen in Pushkin. Initially, they focused on replicating Italian cheeses using recipes found in books and online, but they soon began experimenting and developing their own unique recipes.

As their passion grew, so did their need for space. Refrigerators filled their apartment as they aged their cheeses for a minimum of two months. This growing demand prompted them to seek larger equipment and facilities.

They saved up to purchase a 60-liter pot with help from their customers. The word about their cheese quickly spread, leading to increased demand and prompting them to invest in a 250-liter pot and move their production to a former boiler room in Izvara, which Konstantin designed himself.

The Galanovs replaced their interior design work with flavor design, focusing on using high-quality French starters. They now use a pot twice the size of their previous one and start their workday early, sourcing milk at 7 a.m. and proceeding with pasteurization, fermentation, shaping, and salting. The meticulous production process allows little room for vacation, with the couple only taking two in their cheesemaking history.

The couple invests all the proceeds from sales back into the business, prioritizing quality milk, stable humidity and temperature, and attentive cheese care. They emphasize the importance of treating each cheese with care, washing them with bacteria, rubbing them with spices, and regularly turning them over.

The Galanovs currently produce eight varieties of cheese with various additives, such as sun-dried tomatoes and oregano, and with a crust washed with wine or bacteria. Despite experimenting with mold, they decided to discontinue this type of cheesemaking after experiencing issues with contamination.

The Galanovs sell their cheese through fairs, festivals, online orders, direct deliveries, and a small shop and cafe at their cheese factory. While their cheeses are also available in St. Petersburg restaurants, they have chosen to avoid large retail chains due to concerns about proper cheese care.

The Galanovs manage the entire production process together and are open to taking on an apprentice to teach and share their cheesemaking secrets. Konstantin jokingly mentioned that they would be ready to bequeath the property to someone willing to continue the business but admitted that they have no plans to quit anytime soon.