, yes, yes, what’s the name, victor, victor, federica here, i ate chechil many times, i did it in mya bagel, bagel, just tear it apart mediation, and we just form it into something like this, so, already a couple, so, sidariko, prepare, and that in my, my direction, i’m already confused, stand still, here. they also planned to treat me to all the cheeses that are produced here, we’ll start with our cheese, which only matures for 60 days, so you can feel the difference, this cheese, smell how it smells like fresh meadows, fragrant milk, this is a cheese that doesn’t really smell very strongly, it’s true, now without without poetry without jokes, such a very bright but delicate aroma, cheese for every day, it’s very good cheese, mom, look, this cheese looks like sugar. you see, this is our medvedev cheese, because we have a republic of forests, a protected one, we have a lot of bears , medvedev, yes, it looks like sugar, but it also looks like parmegiana, let’s compare, now you’ll try it, yes, this cheese is aged 2 years, the longer the cheese ripens, the more milkstone it contains, yo

let's cook chechil, so yum-yum-yum-yum-nym, and then yum-yum-yum-yum-yum.ou can sit like this in the evening, or during the day in good sunny weather, you can taste how aromatic it is, what it is like sweetish, i don’t feel it, because i couldn’t do it anymore, i ate it, sorry, let’s find out how to cook morisky podkogol, but can you tell me about the name, you got turned on when i said variniki, you said, no, no, podkogol, podkogol translated from the mari language it means pie in and here another fundamental difference is stored in the name, due to the fact that it is a pie, yeah, that means we can bake it like a pie in an oven, the name has the word kotel, that is, that is a boiler? this is bolshoichansky drinking water, that means we can boil them for her, and now i ’ll show you cheese paradise descarole, bondorno, salam lizha or hello? as they say, we have it in russian , in our mari republic, as they say, we have it in russian, but you are welcome in ours, in our cheese world that we create, that’s just the cheese world - this of course, i really like