in denis vanzhi’s cheese factory, it is forbidden to swear or use foul language; it is also not recommendedilk in a bad mood, otherwise bacteria will spoil the cheese and it will acquire a bad taste. they start making cheese at 5:00 in the morning after the morning milking of french dairy sheep, which were brought in a roundabout way through austria, keeping a cache... their final destination, sanctions apply even to such purebred and sweet cattle. a breed that was just brought from austria and was bred in france, that is, this kind of milk makes it possible to make such cheese, that is, we would not be able to make cheese from the milk that, let’s say, local sheep could give when giving, that is, this is still a special technology that starts from... the base, that is, from the animal, and then further complexes of feed are developed. alpine sheep have taken root on crimean hills and produce not only milk, but offspring with european ancestry. and crimean cheeses and yoghurts go in limited quantities to simferopol restaurants and moscow living rooms. denis vandzha himself moved from yekate