“Ukrainian farmers have learned how to make cheeses that are just as good as European ones”, Vasyl Tsvyk says with confidence. He is the owner of the farming enterprise Tetiana 2011, located approximately one hundred kilometers from Kyiv.
When you hear the word “renovation”, how do you feel? Probably something not altogether pleasant. Though the final result may be good in the grand scheme of things, taking into account the idea that change is inevitable and, in most cases, a positive thing, the process itself is often a source of frustration, tension, and dis-ease.
It's hard to imagine a more popular food in the world than pizza. Lush soft dough with a crispy crust and fragrant spice-filled toppings... And then there’s the cheese – hot and delicious with tendrils that stretch in long threads when a slice is pulled from the pie.
Labneh, haloumi, caciotta with mint, kachokavallo, mahan… These are just some of the exotic names of products made at the Kozatske Podviria or Kozak Yard Farm in Donetsk.
Lidia Khyla is a new entrepreneur from Melitopol whose story started out rather glumly, but not unusually. After 19 years at the local Technical Inventory Bureau, a housing agency, she was laid off during staff cuts.