https://roscontrol.com/journal/tests...est-parmezana/
the numbers they got, all local cheeses, are not to high. but one thing at least is goo. no palm oil or other -substitutes- were found in any of the cheeses tested. it is obvious that the taste of milk makes a difference. ripening in a cave or -only- cellar makes also a difference. and of course age. which is a big problem still in Russia. which producer has the money, space and time to keep a few 1000 heads of cheese for 3 or 4 or 5 years? it will come in time...