1/2Photo: personal archive of Irina KovalenkoPhoto:Personal archive of Irina KovalenkoGuests from the cities of Samara and Tolyatti, farmers from nearby and distant areas of the region came to the home-made cheese courses despite the inclement weather.The courses were held in 2 stages. The course organizers, Irina Kovalenko and Anatoly Franz, revealed a very important topic of marketing and pricing. They revealed the ways of promising movement of natural farm products from the farmer to the consumer's table. They also showed what secrets iCook cookware has, and how it can be used in making homemade cheese.A specialist and guru of cheesemaking Olga Lazareva was invited to the courses from the city of Moscow, who shared unique secrets of home-made cheese making Philadelphia, feta, provalone, kashkaval, pigtail, suluguni. Also at the tasting, the course guests tried processed cheese and the most delicate ricotta. All participants spent a wonderful time in the company of like-minded people, met interesting people, made new plans for further cooperation. Everyone left satisfied with the time spent within the walls of a beautiful straw house with its hospitable host Dmitry Sablin.
