How to make kurt at home from cottage cheese

What it is

Kurt is a dish without which one cannot imagine the traditional cuisine of many Central Asian countries, such as Kazakhstan, Uzbekistan, Mongolia. It is found even in Georgia and Armenia. It is not surprising that this cheese is called differently in each region: kurut, khurud, korot or hort. The term can be translated from Turkic as “dried”, because cheese is obtained by drying in the sun.

It is difficult to confuse kurt with other types of cheese due to its unique shape: it is a small ball. This fermented milk product, practically devoid of moisture, was used by nomads during long hikes, when nutritious food that would not spoil for a long time was especially valued, and at the same time it would be easy to carry with them.

Depending on the recipe and the ingredients added, it can be more spicy, tangy or sweetish, somewhat reminiscent of dry cottage cheese. Most often it has a white tint, but dark varieties are also found.

Homemade dried cottage cheese

Today I want to talk about a method for long-term storage of milk for hiking. I know everything about milk powder, today we will dry the cottage cheese.

Buying ready-made cottage cheese in a store is not fun, and it’s not clear what it’s made from. Therefore, we will go the other way and make cottage cheese ourselves.

Take a liter of warm milk and squeeze the juice of one lemon into it. As a result, the milk will immediately curdle and the whey will separate.

Strain the liquid from the cottage cheese through several layers of cloth.

The cottage cheese is ready. The taste and consistency are very delicate, with a lemon flavor, almost no sourness. You can rinse with water and strain to neutralize unwanted flavors and acidity, but I like it this way even better.

Now you can dry it, but I decided to taste the cottage cheese and added salt, paprika and a mixture of peppers.

All that remains is to form small balls from the cottage cheese and leave them to dry overnight at 60 degrees.

As a result, we got an excellent and tasty snack, rich in protein and at the same time weighing very little. The weight equivalent is pretty close to protein powder, a homemade version of which we'll try to make next time. Dry cottage cheese is stored very well. Depending on the fat content of the original milk, 3-6 months. That's all. Thank you for your attention!

Types of cheeses with descriptions and photos

There are several classifications of cheeses. They are based on the following criteria:

type of production;
according to the raw materials used;
by fat percentage.

Types of cheese by production method

The type of cheese that is not pressed or ripened is fresh. Experts sometimes classify this type of fermented milk product as cottage cheese. It can be used as an independent product for consumption, or for preparing various dishes: dumplings, cheesecakes, ice cream.

Soft varieties

They are made from cream and therefore have a delicate taste and soft consistency. Such varieties are very difficult to cut with a knife, but this does not make them lose their unique taste properties.

Types of soft cheeses include cream and curd cheeses. These species are record holders for amino acid and protein content. The most popular types of soft cheese with photos and descriptions:

Adyghe. It is difficult to distinguish it from cottage cheese by taste. It has the same soft and granular texture. Contains a lot of easily digestible calcium.

Almette. Traditionally, it comes with a variety of additives, such as herbs or garlic. Ideal for a healthy and filling breakfast.

Aperifre. Its texture also resembles cottage cheese. Soft cheese is sold in circles as an addition to alcoholic drinks.

Gervais. Sold in packs, like butter. It contains large quantities of cream and milk.

Mascarpone. This cheese is traditionally made from heavy cream. It is mainly used to create desserts, such as Tiramisu.

Mozzarella. The famous type is traditionally produced from buffalo milk. Cheese is used to make pizza and is rarely consumed as a separate product.

Ricotta. Cheese with a delicate creamy taste and curdled consistency.

Tofu is a cheese that is ideal for vegetarians. It contains soy instead of animal protein.

Philadelphia. This is a cheese with a soft, slightly sweet flavor. It is used to create rolls of the same name.

Hard and semi-hard cheeses

They are aged much longer than soft varieties, so they acquire a dense structure. In turn, hard cheeses, photos and descriptions, which will be presented below, are divided into boiled and uncooked, as well as fermented milk and rennet.

Residents of Russia buy semi-hard and hard varieties more often than soft ones: they are universal in terms of use. They can be eaten with slices of bread, added to various dishes: soups, salads, baked goods, etc.

The most popular varieties of cheese:

Parmesan. This is a cheese with a salty, slightly sour taste. It has a crumbly structure, so it is not suitable for making sandwiches.

Cheddar. This is a fermented milk product with a yellowish tint and a pleasant nutty taste. Cheddar has a plastic structure.

Russian or Kostroma. The product belongs to the types of semi-solid varieties. It has small eyes and a slightly salty taste. It is in high demand because it is inexpensive.

Gouda. This cheese is traditionally produced in Holland, but in Russia there are several production companies involved in the supply and sale of this cheese. Gouda has a pleasant delicate taste and melts very well.

Fleeting. This is the most interesting cheese in terms of description. It has bright orange hues and a nutty and fruity cheese. Many people are afraid to buy Mimolet because microscopic mites are used to ripen it.

Cantal is a hard cheese with a pungent taste. The longer the product is aged, the brighter and sharper its taste. A distinctive feature of Cantal is its low calorie content. Athletes and people prefer to eat it. who watches their figure.

Parmigiano Reggiano is a versatile Italian cheese. It can be added to all snacks, baked goods and pastas. Parmigiano is resistant to high temperatures and does not melt well.

Grano Padano is a grainy hard cheese that matures for 1.5 to 2 years. The product is considered very high in calories in 100 g of cheese - 383 kcal, so it is better not to eat it for people with excess weight and atherosclerosis.

Poshekhonsky - cheese production is carried out in Belarus. To mature it, rennet and pasteurized cow's milk are used.

Blue cheeses

The second name for such a product is blue or a product with blue mold. It is very easy to distinguish a quality product from a damaged one. The first one has a pleasant taste and a mold that is pleasant to the eye. This variety is not produced in Russia due to its high cost. In European countries, the production of blue cheese has been ramped up and it is quite difficult to compete with these companies.

Mold can come in a variety of colors, from blue and gray to orange and bright red.

The most popular types of blue cheeses:

Roquefort. This is blue cheese. It is not only on the crust, but also inside the product. In terms of protein and nutrient content, Roquefort is not inferior to expensive varieties of meat. It is kept in special caves under certain temperature conditions and air humidity.

Dor Blue. The cheese recipe was created in the mid-20th century and is still unknown to few people. The recipe for Dor Blue is kept strictly confidential. It is made from cow's milk with the addition of noble mold. Unlike other types of mold, Dor Blue has a less salty taste.

Stilton is a cheap analogue of Dor Blue. It is aged for about 9 months. Perfumers appreciated the unsurpassed aroma of the product so much that they began to add it to their perfume compositions.

Livano is a fermented milk product with red mold. Cider, grapes and penicillin are used to ferment it. Livano is made only from high-quality cow's milk and is aged for about 6 months. This type of mold is valuable because it leaves an interesting aftertaste.

Epoisse. Cheese is stored in special rooms with wooden lattice shelves. After red mold appears on the surface of the product, it is treated with saline solution. This helps prevent mold from getting inside.

Processed cheese

It would be more correct to call it a cheese product. The technology for producing fused products is the same in almost all cases. Ingredients. which are used in the creation process: sugar, salt, milk powder, various additives. There are several varieties of processed cheese:

Pasty. It has a consistency similar to sour cream and is high in fat. This product is usually sold in jars with a lid. Available without additives (creamy) or with flavors.

Lomteva. This cheese can be cut into pieces because it has a dense structure. Sliced cheeses are usually produced in foil packaging. May contain up to 70% fat.

Sweet. This is ordinary processed cheese, to which sugar, cocoa, chicory and syrup are added. It is easy to distinguish a high-quality product from a low-quality one. The first contains dairy products, and the second contains vegetable oils.

Smoked cheeses

There are several types of smoked cheeses in Russia:

Chechil or braid. It is made from goat or sheep milk. A special starter and enzymes are added to it. The ingredients are heated to coagulate and are made into thin threads. After preparation, Chechil undergoes a quality check: if its threads fit into the eye of a needle, then the product is prepared in compliance with the technology.

Sausage cheese. Made from cottage cheese, hard cheese, cream, butter and spices. The ingredients are formed into loaves, which are smoked in special ovens for several hours.

Gruyère cheese. It is made in Switzerland. It has a spicy nutty flavor.

Soft varieties are also smoked - Gouda, Mozzarella, Cheddar.

Brine varieties

The peculiarity of the production is that it is kept in a special brine for 1 to 3 months for complete ripening. The consistency of such cheeses will be brittle and crumbly.

Names of pickle types:

Cheese cheese - it can be prepared from various raw materials (cow's, sheep's milk, rennet). The production time for cheese is from 20 to 60 days. Before serving, it is advisable to rinse the product with boiled water, otherwise it will seem too salty.

Suluguni. The weight of one produced bar is up to 4 kg. Suluguni contains about 40% fat and 5-7% salt.

Feta - the structure is more like fatty cottage cheese. Feta matures in 3 or more months.

Types of cheeses by raw materials used

The types of cheeses described and photographed earlier are made primarily from cow's milk. But other raw materials are also used to produce products: goat, sheep and mare’s milk.

Goat's milk cheeses:

Camembert - its center is soft and tender, and its crust tastes like wild mushrooms.

Bangon - has a soft consistency and is made in France. Bangon is made from uncooled goat milk. The peculiarity of this delicacy is that during ripening it is stored in chestnut leaves.

Saint Maur de Touraine. There are straws inside the product, thanks to which ventilation occurs inside it. Sainte-Maure-de-Touraine is a moldy variety.

The rarest varieties are made from kumiss - mare's milk. In Russia, the production of such delicacies has not yet been established. It comes to large cities of the country - Moscow and St. Petersburg mainly from European countries and Kazakhstan.

Cheeses from sheep's milk are made in the south of Russia. Well-known varieties: Tushinsky, Yerevansky, Suluguni, Chanakh, Brynza, Roquefort. These types have a whiter color than those made from cow's milk.

Protein from goat, sheep and mare's milk is better absorbed than from cow's milk. Therefore, products made from these raw materials are an excellent alternative for people who suffer from allergies.

Types of cheeses by fat percentage

This is the last classification according to the criteria. According to it, all cheeses are divided into:

low-fat - up to 10% (Tofu, Chechil, grain, brine varieties);
semi-bold - from 20% to 30% (Ricotta, Dzhiugas);
medium fat content - from 30% to 40% (Grano Padano, Parmesan);
fatty – from 40 to 45% (Suluguni, Feta, Brynza);
very fatty – 45% – 60% (Gouda, Russian);
high-fat - more than 60% (Stilton, Roquefort).

Convenient storage and use of dry Denmilk® cottage cheese

The maximum shelf life of the cake is determined by the absence of perishable ingredients in its composition and the high content of dry substances in the finished product. To prepare the Cottage Cheese cake, you need to use cottage cheese, which is a perishable product; such a product has a shelf life of 72 hours. Technologists of the SOYUZSNAB Group of Companies have developed a number of recipes with dry cottage cheese, which makes it possible to produce cakes with a long shelf life and a high content of dry substances, the taste and aroma of cottage cheese with a characteristic sourness. It can be used in cakes, pastries and creams.

Cakes with dry cottage cheese have a long shelf life

for 2 months at a temperature of +2°C to +25°C and a relative air humidity of no more than 85%;
up to 12 months with shock freezing. After defrosting, the organoleptic characteristics of the cake do not change.

Dry cottage cheese

easier to store and transport, so it is indispensable especially in distant regions, because does not require specialized storage conditions, like traditional cottage cheese or curd product.

An important advantage

The advantage of the product is ease of storage - it is available in bags weighing 15 kg. If the original packaging is sealed, dry cottage cheese can be stored for up to 9 months in warehouse conditions.

Thus, when using this product, manufacturers solve several problems at once:

can expand the range of curd flour confectionery products with a long shelf life;
get the opportunity to create a larger supply of raw materials;
reduce energy consumption and production space for its storage.

Parmesan/Parmigiano Reggiano

Parmesan/Parmigiano-Reggiano (photo: @_covira_)
Probably the most famous variety of Italian cheese. Parmesan or Parmigiano-Reggiano is an extra-hard cheese native to Parma in the province of Emilia-Romagna, where it is eaten at the end of a meal with fruit as a dessert. In the rest of the world, Parmesan has taken root well both as an independent dish and as a grated addition to pasta, pizza and other dishes.

History of Italian cheese

There is a version that the Romans borrowed the technology for making cheese from the Egyptians. In the Roman Empire, cheese making was considered a high art. Some varieties have reached us. At first, the Romans considered cheese to be a product of exclusively wealthy people, but gradually it became a frequent guest on the tables of the common population.

After the fall of the Roman Empire, many people went to the mountains and took up farming and cheese making. Cheese making traditions accumulated in different regions and in individual cities of Italy. Hence the variety of types of this product.

Let's present an overview of the most popular Italian cheeses. You have tried some of them, you probably know about some of them, but there will also be varieties that you will be introduced to for the first time. So, make yourself comfortable, grab a cup of coffee, a slice of cheese and start reading.

Mozzarella

Mozzarella (photo: @mozzarella.it)

Traditional mozzarella is made from black buffalo milk, but there is cheese made from cow's milk. Mozzarella is sold in the form of balls soaked in brine, and unlike other cheeses that can be stored for a long time, this variety is young, which is why its freshness is so highly valued.

Composition and beneficial properties

Kurt is quickly absorbed and restores the intestinal microflora due to the content of beneficial bacteria. It is also valued by travelers for helping with motion sickness and relieving nausea. This unusual property did not go unnoticed by pregnant women suffering from toxicosis.

Kurut contains substances necessary for our health, such as:

Vitamin A – preserves vision, strengthens the body’s defenses and promotes cell renewal;
vitamin E – slows down the aging process and saturates cells with oxygen;
vitamin D – energizes, fights osteoporosis;
vitamin C – improves immunity;
calcium – strengthens bones, teeth and normalizes metabolism.

Kurt helps to better tolerate physical activity, increases brain activity, and is also recommended for anemia.

Its calorie content is about 250 kcal per 100 grams.

Contraindications and harms

If you are intolerant to the starter, raw materials or additives, allergic manifestations may occur: rashes of various types, digestive disorders, abdominal and epigastric pain, nausea and vomiting, headache.

There are quite a few contraindications to introducing salted cheese into the diet. But one piece, even if consumed daily, will not provoke the development of negative consequences.

If you overeat, harm from kurt may occur:

For lactase deficiency, as it contains a high amount of lactose and milk sugar.

For obesity. The calorie content of fermented milk product is quite high.

If you have a history of atherosclerosis, cholesterol levels may increase.

For varicose veins and thrombophlebitis. The salt in the product causes blood thickening.

Pecorino

Pecorino (photo: @caseificiomaremmaintuscia)

Hard cheese that is produced in different regions of Italy, and each has its own. Pecorino Romano, Toscano, Sardo, Siciliano - they all have individual taste and aroma qualities, but they are related by their origin from sheep's milk, as its name suggests. Pecora means “sheep” in Italian.

What are dairy and fermented milk products

Dairy

– these are all food products that are made from whole milk or its components. Animal milk is used for this. Primarily from cows and goats. But a lot depends on the region. In some countries, such products are made from the milk of camels, sheep, yaks and buffaloes.

Initially, products were processed to increase shelf life. At the same time, technologies for producing such dairy products may differ radically. For example, feta cheese or other pickled cheese is produced using a completely different technology than Parmesan.

Fermented milk products are included in a separate category

with high acidity. They are produced by fermentation using various bacteria. We will talk about all this in more detail below.

Types of kurta

There are many types of Uzbek cheese, here are just a few of them:

Evaporated - prepared by evaporating the fermented milk base to the desired consistency.
Squeezed or pressed - prepared from raw mass, squeezing by hand and drying in the shade.
Lumpy cheese is a delicacy, prepared by evaporation, adding fresh milk.
Hot - it is evaporated with the addition of butter.
Fresh - prepared by mixing curd mass and butter.

There are three main types of kurta - salted dried, boiled dried and boiled pasty.

Kurt recipes

The taste of korot goes well with sweet and sour dishes. Drinks are made from it and added as an ingredient to soups and salads. Soft cheese is used for sandwiches - spread on bread.

Recipes with kurt:

Soup
. Chop half a celery root, 3 medium potatoes and 1 onion and fry in a frying pan in sunflower oil. Excess oil is drained, water is added to the pan and the vegetables are boiled until they become soft. Pour crushed kurt (300 g), it is better to take the hard, dried one, into a frying pan and boil until it is completely dissolved. Pour the finished soup into a saucepan, bring to a homogeneous consistency with an immersion blender, let stand for 3 minutes. At this time, cut the dried bread and make croutons. When serving, pour several croutons into each plate and add chopped dill.
Bashkir noodle soup
. Boil chopped vegetables: diced potatoes, grated carrots, and onions lightly stewed in melted butter. Then add homemade noodles (tukmas) and leave to finish cooking. 3 minutes before turning off, add kurt, dill umbrellas, and pepper to taste. The soup is ready when the cheese is completely dissolved. To prepare tukmas, knead a stiff elastic dough from water, flour and eggs. Cut into strips, sprinkle with flour and place on the refrigerator shelf for half an hour. When serving the soup, the umbrellas of dried dill are removed, and chopped parsley and fresh herbs are poured into the plate.
Layered pie with kurt and mushrooms
. Knead the dough: 1 glass of hot water, 1 egg, a tablespoon of sunflower oil and vinegar, a teaspoon of salt and a tablespoon of sugar, 200 g of butter, 3.5 cups of flour. Salt and sugar are dissolved in water, an egg is broken into a basin, flour is added, and they begin to stir, slowly pouring in water. Then the dough is poured onto the board, kneaded by pouring in vinegar. To make it easier to work, it is better to divide the entire dough into 4 parts. Next, roll out 1 part of the layer into a layer, coat the surface with butter, bend it so that the butter is inside, and roll it out again into a layer. Repeat the process 4 times. Each piece is rolled out like this. Place the finished dough in the refrigerator for at least 30 minutes, wrapped in film. Then take half of the dough out of the freezer to let it rise and make the filling. Fresh mushrooms (porcini, boletus or champignons), 150 g, cut into thin slices. Pour into a saucepan, add 2 tablespoons of lemon juice and one tablespoon of butter. Cook, stirring constantly, for 10 minutes. At this time, you can put the oven on to warm up, the required temperature is 200°C. The dough is divided into parts - one is 2 times larger than the other, the larger one is rolled out and placed in a mold with sides, greased with sunflower oil. Bake the pie base for 10 minutes. Strain off excess liquid from the contents of the pan. Mix in 2 beaten eggs (discard a little to grease the cake) and 250 g of chopped kurt and a little chopped parsley. Place the filling on the base, roll out the reserved dough into a layer, close the pie, securing the edges well. Make several cuts and brush with the remaining egg. Bake for 10 minutes. This pie is served hot.
Salad with tomatoes
. The crumbled cheese is mixed with tomatoes and seasoned with olive oil; no salt is needed.
Salad with apples
. Combine sliced apples, several thorn berries, chopped fresh cabbage and chopped garlic cloves. Dressing: apple cider vinegar and a little mint.
Mediterranean salad
. A bunch of lettuce leaves are laid out on a plate. Place on them a handful of cherry tomatoes, chopped red onion, 1.5 tablespoons of capers and the same amount of pitted black olives, divided into 3 parts, crushed garlic cloves, 200 g of kurt. No need to stir. Dressing - 5 tablespoons of olive oil and 1 - lemon juice. There is no need to salt the salad, just add pepper.

The kurt drink, irkit, is very easy to prepare. A ball of semi-moist cheese is dissolved in hot water. The result is a thick, sour-milk, salty drink that quenches thirst well. Cool before use. Irkit is used as a remedy - it eliminates nausea from motion sickness and dizziness. Based on the fermented milk drink, you can prepare a green smoothie by blending Irkit with chopped parsley or dill in a blender.

How to cook korot?

The starting material for making korot is milk. It should be boiled first.

In industrial production, the preparation of kurt is as follows:

The milk is cleaned, pasteurized, and treated with a separator.

Cool to 47-50°C, add starter, which in industrial production uses a mixture of mesophilic lactic acid streptococci and lactobacilli.

Leave to ferment until a dense clot is obtained.

Press the residue while heating.

Form the desired shape.

Dry and carry out pre-sale preparation.

The fat content of korot made according to traditional recipes is 7%. The problem of how to make low-fat kurt is easily solved. A mixture of cow's milk and skim milk is used as the starting material. Receiving the return is carried out at the purification stage. During separator processing, milk is separated into cream and a whitish liquid. This is the reverse.

Black cumin oil, cumin and coriander seeds, and dried herbs are often used as flavoring additives.

Comparison of dietary and regular shortening indicators:

Index	From milk	From the return
Fats, %	4	1,8
Proteins, %	16	18
Humidity, %	76	80
Acidity, °T	175	180

There are many ways to prepare kurt yourself:

Bashkir recipe for korot

Recipe for Kazakh kurt
. Sheep milk is collected, boiled and cooled to 30–32°C. Fermented with kumys (fermented milk product made from mare's milk). Ferment in a warm place for 24 hours (when using a yogurt maker, the process is reduced to 8 hours). Boil the sour milk for 15 minutes and hang it in a canvas bag. After a few hours, the desired shape is formed, the balls are sprinkled with salt, and left in the oven with the door ajar for 3-4 hours (60-70°C). You can use a fruit dehydrator.

Casu Marzu

Kasu Marzu is a soft cheese made from whole sheep milk. The homeland and only place of production is Sardinia (Sardegna). The cheese name literally means “rotten cheese.” It is named so because its mass is filled with thousands of worms from the fly Piophila casei, which are often consumed along with the product. The heads are cylindrical in shape and weigh 2-4 kg. Kasu marzu has a sharp aroma and a pungent taste that leaves an aftertaste that lasts for many hours. They eat it on bread and accompanied by strong wine. Its sale is prohibited by the European Union, which is why cheese is purchased on the “black market” in Sardinian villages.

How to store finished cheese?

Kurut is highly resistant to sudden temperature changes. Moreover, it can be safely stored without refrigeration without worrying about the quality of the product.

Fact: Properly prepared cheese is good for consumption for 8 years. The dryness and stiffness of the kurt directly depends on time.

The ideal way to store kurta is in canvas bags, which are hung in a dark and well-ventilated area.

Sources

Golubeva L.V., Dolmatova O.I., Kuchmenko T.A., Salamatova A.K., Oskenbay A.S.: Innovative technologies in the production of kurt - 2018.
Ermolaev V.A.: Features of the production of dry cheeses using the vacuum drying method - 2009.

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Author of the article:

Izvozchikova Nina Vladislavovna

Specialty: infectious disease specialist, gastroenterologist, pulmonologist.

Total experience: 35 years.

Education: 1975-1982, 1st MMI, San-Gig, highest qualification, infectious disease doctor.

Tajik cheese kurut. Kurt - round and salty or Uzbek Raffaello

In the wake of “Kurts,” I remembered one oriental food, or rather it is called dry cheese or simply Kurt. I became acquainted with this delicacy when I was still very young, I was probably 12 or 13 years old then. After a trip to Tashkent, my relatives brought something round and white in a bag, similar to Raffaello, a lot of Raffaello. Then I couldn’t think of a whole package, probably 4-5 kilograms, while my relatives were laying out spices and other equally valuable and tasty things from the east, my gaze could not take my eyes off this package, in the end my parents let me try this round one and to my surprise then “bald candy”, having tasted it, I realized that this was not Raffaello at all, and that I had never been so mistaken at that time. It tasted very salty, and the taste that melted in my mouth somehow reminded me of cottage cheese.

Relatives said that this dish is made by Uzbeks with sweaty armpits, they take cottage cheese, make a ball out of it and put it in the armpit, rolling it generously so that the sweat saturates the entire ball... after such a story, my face probably looked something like this (I apologize for the quality of the picture):

But... it was, of course, a joke, and Uzbeks usually play such a story on those who try this dish for the first time) In fact, then after trying it they also told me that this is a national dish, and that they eat it with pleasure. After that, over time, I got used to this taste and began to like it, especially when I wanted to chew on something)

Kurt (kurut, short) product is an invention of the nomadic peoples of Central Asia, the recipe of which may differ among different peoples. They are white balls (sometimes flattened) the size of an apricot or smaller, sometimes made into cylinders by squeezing them in the palm of your hand. There are 3 types of chicken: Salted dried (which I just tried), Boiled and dried, and boiled pasty (usually added in soup or shulpa) Tastes are also different - dry, salty, sweet and even sour. It is prepared from milk (sheep, goat, cow). Salted kurt is prepared by removing moisture from the condensed milk mass of katyk. To do this, place a bag of katyk in the shade and let the moisture drain through the fabric for several days. The resulting thick nutritious mass is called Suzma, then salt is added to the Suzma, then balls are rolled out of it by hand. A positive quality of the product is its long-term preservation and resistance to temperature changes. Kurt does not need to be placed in the refrigerator, it does not spoil for a long time on the road. Information taken from various sources. The story is mine.