TUUL RIVER VALLEY, MONGOLIA
Where pristine Mongolian milk meets the precision of European cheesemaking. Rooted in the Tuul River valley. Crafted for a world of possibility.
01 / OUR ROOTS
For millennia, the Mother Tuul has nourished the Mongolian steppe. Our story begins here, with free-grazing herds, generations of pastoral knowledge, and milk shaped by wild pasture.
We bring that heritage into a new era of cheesemaking. Swiss-European processing and carefully controlled maturation transform rich steppe milk into Gouda, Cheddar, Mozzarella, and distinctive aged cheeses.
Discover our craft02 / THE COLLECTION
From a young, creamy Gouda to the depth of a patiently aged Cheddar. Find your taste of the steppe.
IJ / 01Hard & semi-hard
Smooth and creamy, with a rich butter aroma and a gentle hint of wild pasture.
Request specificationsBold, crystalline, and full of character. A slow-matured cheese with a deep umami finish.
Request specificationsA Swiss-style cheese with characteristic eyes and a rounded, nutty finish.
Request specifications
IJ / 02Fresh & pasta filata
Exceptional melt, generous stretch, and uniform browning for pizza and professional kitchens.
Request specificationsHand-stretched delicacies in protective brine, with smoked variants for a deeper flavor.
Request specifications
IJ / 03Dairy ingredients
Sweet whey for food manufacturing and nutrition, plus butter and clarified ghee from rich sweet cream.
Request specifications03 / MILK, TIME & A LITTLE KNOW-HOW
Six considered steps. One uncompromising approach to the craft.
Milk from pastoral cooperatives is collected twice daily. Intake testing checks fat, protein, microbial quality, and antibiotic residue before cold storage.
Centrifugal clarification and precise fat standardization prepare the milk. Plate heat exchangers gently pasteurize each batch.
Selected Lactococcus and Lactobacillus cultures and natural rennet transform milk into a firm curd in closed cheese vats.
Precision harp wires cut the curd. Controlled stirring and heating separate the whey for recovery and further processing.
Micro-perforated molds and pneumatic presses shape each cheese before a temperature-controlled brine bath develops flavor and rind.
Cheeses mature at 85–95% humidity for 1 to 24 months, then are portioned and vacuum sealed for distribution.
04 / A LOOK INSIDE
Discover the five spaces behind every wheel. Rotate the model and select a production zone to take a closer look.
Loading the 3D factory…
…An illustrative production layout. The model shows the five production zones rather than an architectural survey.
05 / MADE WITH RESPONSIBILITY
Respect for the land, the people, and every drop of milk connects everything we do.
Our quality program is built around HACCP principles, FSSC 22000 requirements, and documented controls across production. Contact our team for current certification documentation.
Batch-level QR traceability connects finished cheese to its milk collection batch and herder cooperative.
Our circular production model directs whey to feed supplements and industrial dairy ingredients, making valuable use of cheesemaking byproducts.
Year-round purchasing partnerships support a network of over 300 traditional herding families along the Tuul River region.
06 / GROW WITH US
Distinctive raw materials. Thoughtful production. New horizons for Mongolian dairy.
High-butterfat steppe milk, with a stated raw-material profile of 4.2%+ butterfat.
A product mix centered on premium aged cheese and long-life export opportunities.
A strategic transport corridor connecting Central Asia, China, and Eastern European trade routes.
Infrastructure planned for a doubling of vat capacity with limited additional capital investment.
FOR BUYERS & CULINARY PARTNERS
Request samples, commercial pricing, product specifications, or private-label production.
sales@ijiituul.mnFOR INVESTORS
Request our financial deck, strategic expansion plans, and investment prospectus.
ir@ijiituul.mn