All over the world, mountaineers eat very modestly, and what is most interesting-their menu is surprisingly similar. Main dishes, both for Latin American Indians and residents of the Alps, and in Transcarpathian highlanders they are prepared from legumes, potatoes, corn, cheese and meat. So, from corn Hutsuls cook porridge-banush, and the Italians-polenta. There are, of course, minor differences in the recipes, but their main feature is the ease of preparation and preservation necessary for long-term storage of the small set of products that can be obtained in the harsh mountain climate. For this, for example, the Swiss dry meat, and the Transcarpathians-smoke.
No day passes in the Transcarpathian shepherd or woodcutter’s without a piece of fat-an indispensable component of road provisions. At the same time, it is prepared very tasty: smoked or boiled, black or red pepper-paprika is added. From sheep’s milk, residents of the Transcarpathian region make cheese-brynza, it is ground, salted and put in banks. In addition, Transcarpathians adopt the experience of cheese-making from other highlanders. In the village Lower Village Khust districtIn the Transcarpathian region, “rural cheeses”are grown using Swiss technologies. In the village of Rakoshino Mukachevo district in the Holy Transfiguration monastery made Italian mozzarella and scamorza.
Sheep’s cheese 
Seleski cheese 
Scamorza in Rakoshyno
