Ukrainian cheese opera I

-I-

Why do I love Carpathians? Not because of their beauty :) but because it's the only region for me where I can freely follow my cheese-mania, my passion for eating fresh cow cheese that here is still the best - the most natural without any alien thing added into the product - and the cheapest... Such a piece ('grudka', in Ukrainian) of about 1 kilo-wonder like the one you see on the picture costs (this summer) 12-15 UAH. Or 1,2-1,5 Euro... In Kyiv one can never find fresh cheese of a similar quality, not even close to it! And yet, one pays for the false product four times more in the Capital.
They always vary in texture and taste. Their taste is sometimes spoiled once you put cheese into the fridge. But sometimes it is not.

I usually take 2 grudkas at a time at the marketplace, each from a different landlady. I bought this one on the picture two hours ago. What remains now is just the half of it (2 eaters considered). So, 2 grudkas a day is not a lot at all :)) One day of not eating it causes not just hunger but rather a kind of a chuck habit, or Weltschmerz...
Well, it's time to try to describe how it was, this piece of cheese you see on both pics. Very fresh, I guess made this very morning. Yellow inclusions are pure butter (mmm!...). The consistency is quite fragile, soft, juicy, and moisty. It does not crumble - this usually happens to dry and fat-free cheese. Taste is neutral, a little bit acid.
According to my scale (from 1-minimum- to 5-max-), I would evaluate it with 4+ grade. Though, my co-eater/σύντροφος/сырофаг does not agree (4-) for the reason this cheese does not match the standard once established by another piece (tasted at the beginning of the Carpathian vacations' period) with indescribable touch sensations while one bites and chews it.

N.B. Consumed with Lavazza & liquid linden honey du terroir.

To be continued.