Experts from the Tutu travel service told socialbites.ca about six regions of Russia whose cheeses are worth trying.
“Even those who have never been to Adyghe have tried Adyghe cheese. Another name for this cheese is Circassian cheese. It has a mild taste and a delicate consistency: It is usually made from cow’s milk heated to 95 degrees with the addition of cheese, whey and salt. Another important feature, without which it is impossible to imagine real Adyghe cheese, is the wicker willow basket. “Freshly prepared Adyghe cheese is placed in baskets and thus a characteristic pattern is formed on the surface of the cheese,” the experts began.
They suggested visiting the traditional Adyghe cheese festival in Dakhovskaya Polyana near the Una-Koz ridge.
Altai Region is also among Russia’s worth-seeing regions for cheese lovers.
“20. In the twenties of the century, a young cheesemaker Dmitry Granikov came to the region to practice. It was he who managed to invent a new type of cheese, “Soviet”, which eventually became known throughout the country. Experts say that now in Barnaul and other cities in the region you can try not only “Sovetsky” but also “Altaysky”, a hard cheese with a sour, sweet taste.
It is also possible to find delicious cheeses in the Voronezh region. There are large factories and small private farms that produce cheese and other dairy products.
“For example, the cheese factory in the village of Podkolodnovka produces soft cheese that has received prestigious awards in Russia and France, and the products of the Bobrovsky cheese factory can be found in stores all over Russia,” experts said.
Some farms organize excursions and master classes for travelers. Among such places is the village of Chertovitsy.
Different types of cheese are also produced in the Moscow region. Naturally ripened cheese is made in the Istra region, and in Noginsk you can buy cheese with blue mold, sprinkled with herbs, sprinkled with pistachios and caraway seeds. You can find rare farm cheeses at a private cheese factory in Balashikha, and halloumi and feta cheese at an eco-farm in the Mozhaisk region.
Cheese lovers are recommended to visit the Kostroma region. According to experts, they now produce a hard cheese that is somewhat reminiscent of Gouda, the same “Kostromskaya” and many other types.
“You can learn more about cheese making at the Cheese Museum in the very center of Kostroma: there are cheese sommeliers who organize interactive excursions for travelers,” experts said.
They also recommended visiting the Republic of Udmurtia, where farmers specialize in Italian and French production technologies. Experts stated that noble Alpine goats were bred in the Votkinsk region. Various types of cheese are produced from their milk, including the French “Buch-de-Chevre”, meaning “goat log”.
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