10 tons of cheese, 12 different varieties, this gruyere will spend about a year here, and this viegelsberg but getting from here to a large shelf in a shopping center is not so easy. i started with a saucepan, like everyone else, that is, instead there was this, a thirty-liter pan in which the first cheese was cooked, there was good milk, somehow i was in a good mood , it turned out to be cheese, that is, if suddenly there is no cheese on the shelf in stores, it was because you were in a bad mood, maybe so, you know, i like it, my soul sings when i’m directly involved in this, albert tirov, a russian cheese maker, an economist by education, studied the cheese business abroad, for a long time he was looking for his way to a buyer, the farm island helped. i realized that i needed to study, i went to germany, i had the opportunity so to speak, to get to a good master, gruyere said, that is, this is your gruyere, made from russian milk , but naturally, it was much more difficult, it turned out to solve another problem, to enter large retail chains, many asked to reduce the price, but they dema