PANACEA
alchemic cheese
Once you try it,
you'll find it hard to eat the other one
It's not just a gourmet meal,
it's a crafted, all-natural signature product.
Consciously savouring alchemical cheese
opens up new ways of experiencing
of mental and bodily experience.
Black Sun
Young cheese made of goat’s milk absorbed the freedom of the Liman expanses, the depth of odour of steppe grasses, the height of the smalt of the sky and the wisdom of Kuyalnitsa salt crystals. Aging of cheese heads in natural red wine of local winemakers adds playfulness to the flavour. But the main thing is the power of the Sun, which is contained in every piece of the alchemical product.
Old Amsterdam
A rich milky flavour, a thick baritone among the cheeses, only at the end an almost imperceptible steppe wormwood bitterness comes through. This is what happens in a city that has lived its life and carries its wisdom to the world with nobility.
This old Dutchman is like a good wine, only getting better over the years
Lavender and Basil
A unique kind of alchemical cheese whose ingredients carry a double power. Lavender gives a special aroma and flavour, bringing peace and mystery. Basil emphasises wisdom and can provide insight. If you want to make a good start or a breakthrough in business, feel this flavour and experience an unprecedented lift, activation of consciousness and will for the next step, feel like a winner!
CUSTOMER REVIEWS AND RECIPES
HOW THE ALCHEMICAL CHEESE IS CREATED
Spirit of place
The raw material for the cheese is the milk of goats grazing freely in the protected area of Kuyalnitsky Liman. Considerable remoteness of the pasture from the city, the presence of excellent climatic conditions and special mineral composition of the soil contribute to the growth of a large number of herb species, many of which are listed in the Red Book, which gives the milk a unique flavour and healing effect.
This is a marvellous unusual place of Power, which has arisen between two special bays, into which two Heavenly streams are also poured: one from the Tree of Knowledge, the other from the Tree of Life. Between the two bays are sacred grounds in which the herbs are filled with their powers and these powers are taken up by the animals grazing there.
Happy goats
In the technological chain of alchemical cheese making, happy goats are important. Their happiness increases arithmetically in the milk.
Thanks to the special care and grazing of the goats and the availability of excellent forage, the milk is infused with special energy and flavours.
A craftsman's work
The cheese making process is based on alchemical principles and is filled with love for the product itself and its future connoisseurs. Over the years, the technology of cheese making has been improved. As a result, the taste and flavour of the cheese was obtained so that, according to a number of independent experts, it is comparable to world cheese brands. The author’s technology of cheese making was created on the basis of familiarisation with the best technologies of the world’s leading hereditary cheesemakers. Among them are a married couple Jan and Irene Dirk from Holland, farmers Arthur and Asi Borg from Sweden.
Cheese as a living product matures for several months, during which it acquires its unique flavours.
Cheese is on its way to the connoisseur!
Contact us in any convenient way, get a consultation and choose the desired product – or create your own!
We will send you cheese to any point of Ukraine and find a possibility to provide delivery to Europe, so that you can taste the exquisite delicacy, discover new meanings and become a true connoisseur of products from Panacea!
PAVE THE WAY TO THE FUTURE
If you are in a difficult life situation or you need to make an important decision related to the future, cut a small piece of alchemical cheese, taste the future and experience yourself as its creator!
CONTACT US IN ANY CONVENIENT WAY
The being of the PANACEY cheese case is inspired by the work of the International Anthroposophical Youth Movement
website created by the team
‘Vitrual Goetheanum’
