khonsky, that is, here is the following recipe, for some reason, just like kostromskaya, everyone somehowwich and then grate some kind of kostroma into a casserole somewhere. in our country, cheese is a type of sausage, yes, yes, it ’s needed in such lambs for bread there and so on, we don’t treat cheese as a delicacy, as for dessert, well, in fact, people themselves began to understand that the culture of cheese consumption has changed, many already know, many people get carried away when... the assortment is different, many in the topic are already interested, yes, there is such a thing. meanwhile, the kostoromsky cheese factory produces many elite varieties of cheese with a long ripening period, from two months to 3 years. here, as a matter of principle , only milk from cows of the kostroma breed is used. the kostroma cheese brand is officially assigned to the region. over the past 10 years , cheese production in the region has increased by 2 half times. main event instead. gastronomic calendar - a summer cheese festival, which entered the top all-russian events and was noted by the ru