This spring, when the camembert was no longer to buy, but the bri was still there, I went to the cheese store (eh, somehow they survive now?...) In fact, for Brie. This cheese is a bit like camembert, soft inside, with a relatively dense crust on the outside. We broke up with the seller about the sanctions-chancellors, she offered me to try the local camembert, the so-called farmer. Well, I say okay, why not try what our did. So, the taste was softer, what, compared to the original...but I’m not about it. I brought them home, cut them, put them on a cheese plate, sit with a friend, talk, wine, cheese... Half an hour. It took a half-hour for the domestic farm camambers to spread into a lawn covered with a dense crust. Bree was lying next to him, and he had nothing at room temperature. The price, by the way, was equally bitter. It is the same, Carl. Here the experts of the hands of the market are sitting, so explain, shouldn’t domestic cheese be cheaper? With such a questionable quality?