calf munya. a goat named lord and goats. all together they are a private farm, a hut. people did not come up with the name by chance when they sold an apartment in soligorsk. miner belarus kalia and a nurse from the peliology hospital moved to a village house. the funds were invested in agribusiness. now the hut is a brand for beginner cheese makers. our goats are of the anglo-nubian breed, their peculiarity is that they have the most raw milk, high, high protein content. we have a goat. mamiri , i liked him just in appearance, blue eyes, wonderful, those languid look, chup, i liked this one just in appearance, our cow and baby are a jersey breed, also very raw milk, for 2 years now in a hut made from fresh cheeses are made from high-quality homemade milk; there are almost a dozen types of them. after the milk has matured, we get to work, we add to the milk thermophilic sourdough, we will have cheese, our own. with lavender, so we add thermophilic starter and wait 50 minutes. some of the exclusive craft products mature in the cellar under a certain microclimate and tem

farmers from the soligorsk region dmitry and veronika kulikov have a friendly team: buryonka ribina, calf munyad goats. together they are a private farm hut. the young people did not come up with the name by chance, having sold apartment in soligorsk, belarusian miner kalia and a nurse from the peliotherapy center moved to a village house and invested the funds in agribusiness. now izba is a brand for beginner cheese makers. we have an anglo-nubian breed, their peculiarity is that they have the most raw milk, tall, high protein content, our goat is shami komori, i liked him just by appearance, wonderful blue eyes, these languid looks, forelock, this i just liked the look, we have a cow and a baby - it’s a jersey breed, it’s also very raw milk, that’s it for 2 years now , cheeses have been brewed in the hut from fresh, high-quality homemade milk; there are almost a dozen types of them. after the milk has matured, we get to work: we add thermophilic starter culture to the milk, we will have cheese, our author’s slavanda, so we add thermophilic starter culture and wait 50 minutes, some of the craf