Russian counter-sanctions have had a positive impact on cheesemaking in the country: a number of cheese producers and types of cheeses has boomed. However, local cheesemakers need to create more domestic cheeses rather than copy European mozzarella and burrata, said Igor Bukharov, head of the Federation of Restaurateurs and Hoteliers of Russia.
“The counter-sanctions imposed had an effect on cheesemaking in Russia fast. At a recent event, 186 farms presented 900 cheeses. Still, most of them were mozzarella, burrata, because they are easier to sell. In my view, it is necessary to create more local cheeses, because if Western producers return after some time, it will look like our farmers have been working for them all the time. They would say that they offer a real Italian burrata, and the demand for Russian analogues would decrease,” said Bukharov.
The majority of Russian catering establishments have already adjusted their recipes to products that are made locally. “But restaurants are still looking for something catchy to be competitive and offer delicacies or specialties,” added the expert.


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