Connoisseur tours. Why and how gastro-tourism is developing in Ukraine
Each of us has a bank account. Have you heard of the cheese deposit? The basis is the same as in the bank. You put young cheese on a shelf in the basement, wait from three months to a year, and then "withdraw" your own product. As a percentage, you get a mature rich taste.
Sounds like a travel blogger's story about Switzerland or France. But in fact, such a service can be ordered at a cheese factory near Myrhorod in the Poltava region. And this is just one of the many examples of craft farming, developing rapidly in all parts of Ukraine.
In the 1990s, Ukrainians became acquainted with fast food – that is, food that can be bought just on the street and quickly "intercepted" on the run. The trend of the 2020s is slow food. Such products should be consumed slowly, feeling every shade of taste and aroma.
Instead of "paper" sausages, we eat meat smoked on fruitwood. Instead of store cheese, we consume aged Hutsul cheese with a taste of Carpathian herbs. Instead of a bottle of factory beer, we get a glass of pumpkin-caramel ale.