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By the way, Argentine cheeses are very, very good.
In some ways, even their interpretation of European cheeses, I found tastier than the “originals” that were sold before the embargo.
I love any cheese. Sometimes it even seems that I'm ready to eat only it. It is very difficult to distinguish any particular type, because each, even in Russian cheese, has its own zest, for example, it is delicious to bake something with it. Still, I will choose French soft cheeses, again, it is difficult to single out a specific one, each is beautiful in its own way. Camembert and Brie are known for their tenderness, and the spicy Roquefort is also beautiful.
Given the current situation, I began to give preference to Caucasian cheeses, such as Adyghe, suluguni and chanakh (listed in ascending order of salinity). And if you add a little mustard to the fig jam, you will get a great sauce for cheese, and if you also add a glass of wine and nuts to everything, you can just go to heaven.