is an important point, what kind of cheese, and this is exactly the company secret, what makes the vaganthe fact is that everyone uses adyghe cheese, but here, in addition to adyghe cheese, two more are added, and the cheese is passed through a meat grinder, and this is also important, but which cheeses in what proportion is a mystery. bagan advises using different ones and finding your ideal combination, so on, then we leave it to bake in the oven, the heat should be maximum to form the dough. baked, the cheese was not dried. 250° - good, 300 - even better, after 8-10 minutes we take it out, break an egg into the center of the boat, return it to the oven for another minute, then put a piece of butter and try it, take the tail, then, oh, that’s how it works for me i like it, look, parkamise, tightening, this is a thrill, it’s very beautiful, incredibly appetizing, i understand that everyone is waiting for an assessment, what do you say, but i can’t, i have to make sure it’s correct and give the opportunity for the cameraman to take a beautiful close-up, stretching on his hands and in his