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To brie or not to brie: Russians respond to banAfter an official embargo cut her off from her favorite French camembert and Italian parmesan, Muscovite Tatyana Korshunova took matters into her own hands – she decided to learn how to make cheese herself.For some $40 Opanasyuk's online boutique Cheese Box sells the thermometers, sieves and pumps needed to produce the likes of mozzarella and chevre – made from goat milk.Vowing to replace the banned foreign cheeses, the Russian government has pushed to increase national cheese production, which has grown 25 percent this year.Russian-made cheddar, mozzarella and ricotta have proliferated in dairy sections, but the production of the ersatz cheeses have often been hit-and-miss and has drawn ridicule from finer palates in the country.
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