FIELD: dairy industry. SUBSTANCE: ripened milk or mixture of fresh milk and 25% of ripened milk is pasteurized, cooled, and then sour and milk-clotted ferment - calcium chloride are introduced. The prepared mixture is clotted for 40-70 min. The clot is cut, heated and mixed. Before formation into cheese mass flavor fillers are introduced, mixed and aged for 10-15 min. Zosterin preliminarily dissolved in pasteurized and cooled water is introduced in the process of formation. EFFECT: reduced time of technological process; increased quality due to using of ripened milk. 2 cl, 1 ex
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