It is hard to believe, but once Russian cheeses, especially butter, were considered some of the best in Europe. This became possible thanks to former naval officer Nikolai Vereshchagin, who accidentally discovered dairy production. After retiring, he got married and, having borrowed money, went on a honeymoon to Switzerland with his wife. There, visiting dairy farms, he became so fascinated with cheese-making that he decided to learn the craft from the best masters.

Upon returning to Russia, Vereshchagin was inspired to create his own dairy production. With investments from Tver merchants, he organized peasant cooperatives for the production of butter and cheese. However, the first experience was unsuccessful: despite modern equipment, the cheeses turned out tasteless. Nikolai Vasilyevich pondered the reason for the failure for a long time until he realized that the peasants, to earn more, were diluting the milk with water. After addressing this issue, the golden era of Russian cheese-making began. The cheeses became truly magnificent, even surpassing their counterparts from Switzerland and Holland.

Success came quickly. At international exhibitions, Vereshchagin's products consistently won awards. In 1869, he built a factory in Moscow for the production of tinware for milk and equipment for cheese-making, which freed Russia from the need to purchase expensive machinery abroad.

However, Vereshchagin's main achievement was the invention of Parisian butter, which later became known as Vologda butter. Thus, several excursions in Switzerland elevated Russian cheese-making to a new level.