“Legends are told about the taste of our cheese,” says the founder and owner of the company, Myasnik Grigoryan.

The factory, established in 2006 in the Tsghuk village of the Sisian community in Syunik Marz, produces a wide range of Armenian, Italian, and Georgian cheeses which are obtained exclusively using natural high-quality milk, without the use of harmful additives and vegetable oils.

In order to turn the milk collected from more than 100 farms in almost five settlements of Syunik Marz into high-quality and tasty cheeses, it is certainly necessary to have modern equipment. The company secures its position in the market by utilizing advanced technology, adhering to sanitary and hygienic standards, ensuring discipline among employees, maintaining daily collaboration with farmers, improving the quality of raw materials, and cooperating with leading specialists and international organizations.

The company’s achievements include the introduction of the HACCP, Hazard Analysis and Critical Control Points standard, and ISO 22000-2015, ISO 22000-2018 certifications, as well as Golden Laurel, Consumer Rating, and Quality Mark awards.

          

Every year, the product range expands, and new international packaging types are introduced. While there were initially only 3–4 types of packaged products, there are now over 10.

Recently, with support from the USAID-funded AGRI CAMP Program implemented by the ICARE Foundation, Borisovka LLC acquired another equipment for the production of mozzarella cheese. Thanks to the acquisition of new equipment, the production of new cheeses, burrata and strachatella, has significantly increased.

In general, the AGRI CAMP Program consistently strives to provide comprehensive support to its beneficiaries. Beyond technical assistance, the Program helps improve product visibility, establish new business connections, and strengthen businesses through exhibitions, B2B events, professional consultations and trainings.

  

Borisovka LLC participated in one of the exhibitions under the USAID/AGRI CAMP pavilion. There was always great activity around Borisovka’s products. People approached not only from the local area but also guests from abroad to taste the cheeses.

“I love trying different cheeses when I travel,” said one of the visitors during the exhibition. “All types of cheese, whether Armenian or European, are, of course, produced using the technologies specific to their respective countries. However, when tasting each type of cheese from Borisovka, it feels like you are in the country of its origin.”

Guests were surprised to learn that the name of the cheese reflects the name of the Borisovka village in Syunik, Armenia (now it’s renamed Tsghuk), where the founder of Borisovka LLC, Myasnik Grigoryan, was born. After graduating from the secondary school in Sisian, he was admitted to the Yerevan Institute of National Economy, later becoming a postgraduate student at the Urban Economics Department of Yerevan State University and lecturing at the university for a period of 22 years.

     

In 2006, Myasnik Grigoryan decided to establish a cheese factory in his birthplace. Notably, Borisovka was the first in Armenia to produce Italian-style mozzarella cheese, a development and expansion effort of which was supported by the AGRI CAMP Program.