Russians hone the art of cheese-making after ten years of sanctions

The Russians show that they have honed the difficult art of cheese-making after ten years of sanctions at a festival taking place this weekend in the Moscow region that brings together participants from all over the country. "I have been dedicated to cheese for 27 years, it is something that I simply like to do. It is an art. Before we imported a lot of cheese from Europe, now we produce it ourselves," Alexandr Vidiojin, owner of a factory in the Vladimir region, told EFE. about 180 kilometers from the Russian capital. 'Uyezdni Dar', the small factory that Vidiojin manages with his wife and employs ten other people, produces cow, goat and bovine milk cheeses, processing around a ton a day, which "is not much" - he confesses. - in comparison with similar companies in Spain or Italy. "We use a lot of Italian ferments. We also really like Spanish Manchego cheese," a level of quality that he aspires to achieve, he says. Like around 300 makers from fifty Russian regions, Alexandr came ...