FIELD: food industry. SUBSTANCE: method includes introduction in pasteurized milk of calcium chloride and sour of lactic-acid bacteria in the form of lactic-acid bacteria Lactobacillus delbruckii. Then mixture is soured until formation of a clot. It is separated and added to it suspension of spores of mouldy mushroom selected from a group Aspergillus niger or Penicillium notatum. Then clot is aged at temperature of 28-32 C for 2-7 days and dried at temperature up to 80 C. EFFECT: preparation of base with intensive aroma of cheese. 1 tbl, 7 ex
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