Kenozero's Vershinino-born Alexander Krekhalev is a progressive farmer. His Ayrshire cows are the best of their kind and his sheep are of the newest breed of 2013.
His spick and span machines, from tractor to pasteurizer, use cutting-edge technologies. Connected to the Internet is every corner of his farm outbuildings. It was on the Internet where Alexander learned how to make cheese a couple of years ago and where found recipe for his first homemade cheese.
In Northern Russia, cheese is not a part of the traditional cuisine. Krekhalev, however, has a natural talent. Caciotta, Ricotta, Chèvre, Philadelphia, Belper Knolle, Burrata... the entire world cheese platter, he learned all the recipes.
Last year Krekhalev started to host cheese making classes, treating visitors to his freshly made cheeses that never fail to make them exclaim, "so delicious!"
Many carry the "cheeses, milk and cream by Krekhalev" home hundreds of kilometers away.
"Stracciatella never tasted this good even in Italy. Alexander must know a secret…"
The secret is, however, not Italian but descends from generations of the Kenozero people.