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The BBC had an interesting article about an American making cheese in Russia:


Up at 5am to milk his cows, battling bureaucracy by day and making late deliveries by night – becoming a cheese-maker in Russia has been “hard, hard work” for Jay Close.

Jay was inspired to try making cheese after visiting a cheese-maker in Holland during their honeymoon.

The operation has taken over the entire downstairs of the farmhouse he built himself. “I’m making cheese in my living room and my kitchen,” he says.

Although clearly stressed at times, he comes alive as he talks about his products, which he describes as “something that was made the way things were supposed to be made before progress stepped in and made things worse”.

He believes most cheese in Moscow’s supermarkets, which sells for as little as 220 roubles ($7; £4.50) a kilo, is mass produced and has vegetable fat added.

Jay uses 10 litres of milk – which he says costs 450 roubles – for each kilo of cheese.

The cheese sells for 500-600 roubles a kilo when bought directly from him.

It seems like Russia would be one of the hardest country in which to start making cheese.

When I went to Russia years ago, I seem to remember that the only cheese I ate was some bland cheddar type cheese. So this can only be an improvement.