FIELD: food industry.
SUBSTANCE: method involves normalisation, pasteurisation, preparation of the raw materials which is milk for clotting, introduction of bacterial ferment or preparation prepared out of strains of mesophilic lactic streptococci, rennet and calcium chloride, clotting, cutting of clot, mixing, cheddarisation, melting, shaping, salting, cooling and packaging. In the course of salting, a flavour additive is added into cheese by means of soaking of the shaped cheese for 15-60 minutes at 8-12°C in salty aqueous solution with concentration of 16-20% and acidity of 25°T maximum or in acid serum pickle with concentration of 16-20% and acidity of 50-60°T maximum with concentration of flavour additives from 0,1 to 3%. After salting cheese can be smoked for 1-2 days at 40-50°C and dried for 1-2 days as well.
EFFECT: invention enables to increase quality of cheese as well as improve its organoleptic characteristics.
6 cl, 2 tbl
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