chestnuts do not bloom for long, beekeepers have to take bees to the mountains, this one was collected in addygeare is no linden admixture, most linden blossoms at this moment, well, it has a very pleasant bitterness, it it should, it should disperse gradually, for lovers of the classic taste, when choosing, you need to carefully watch how it flows, and the honey should flow like a dense stream, when it lies down, it lays down like a ribbon, that is, the honey should be thick, ripe , that this is the main indicator of the quality of honey - this is the moisture content, and real honey is heavy; mature honey is considered to be if the weight of 1 liter is at least 1.5 kg. beekeepers who do not want to stand behind the counter hand over... their honey for processing, at this small enterprise they accept the product only from proven apiaries, honey without any additives, poured into jars, worked manually, set to 250 g, inserted punks, i turn it on, it automatically stops, you will need 400 g, 160 g. you can buy honey not only in honeycombs, but also in lattice, as if from a hive, but this type of ho

well, here we are at the market. in addygea, which means what are we going to try?s, but the first mention of adyghe cheese was in the nart epic. aminat terchukova, the owner of a cheese shop, will help us count all types of adyghe cheese. there are smoked adagei cheeses, there is smoked suluguni, there is suluguni bun, there is suluguni in a bun. with suluguni string , these are so delicious, fresh , try it, but this one is with pleasure, creamy, purely homemade it’s delicious, it’s very tender, it’s tender, it’s rich, it’s cheesy and it just melts barto and then the adyghe smoked one is still on the market here, as i understand it, this cheese can be brought home, right? it’s smoked, it’s long-lasting, yes, for a day, two or three, as many as you want, we’ll pack it for you , we’ll do everything as it’s supposed to, it’s even tastier, it’s even more tender, i’m aiming for the sub-digean suluguni, oh, it smells right, on the cream, oh, it smells like kefir, oh, this is perfect, with coffee on saturday morning, and sonny, but you can do it not only with coffee, but