Miroslava Voloshchuk from the village of Troitsa in the Ivano-Frankivsk region produces craft cheeses: both gorgonzola, and aged and moldy cheeses are different. Five years ago Miroslava founded Mirina Cheese Workshop.

This was reported by the USAID-AGRO Program.

Miroslava found a farm where the cows are free pasture and well-groomed, although she says it was not easy. There is no goat milk at all, so I decided to have my own goats and in the future is looking to expand the farm.

“You eat the product and taste our village, our herbs. I take care of every head, lily, wipe. Everything is natural, I only add an enzyme - whey or yogurt. No lipase, no calcium, no pasteurization. Cheese made from raw milk and pasteurized milk is like an original and a reproduction of a painting, ”says Miroslava.

 The farmer almost left the case, but quarantine helped - tourists began to go to Miroslava. The woman is sure that this was a sign that she needs to take the risk and continue.

“In the village where I live, there are two protected areas, they are not cultivated and here you can build a wonderful closed-type goat farm. We also have the perfect climate for making curd. It would be great to attract investment and develop this business, ”added the farmer.

Mirina Cheese Workshop is not just a cheese dairy, it is a training and demonstration center. Miroslava cooks cheese together with the guests, tells a lot about him. And when people see the birth of cheese, they understand the product deeper and appreciate it more.

Zemliak.com