FIELD: food industry.
SUBSTANCE: method involves milk standardisation, pasteurisation, calcium chloride and bacterial starter introduction; the bacterial starter is represented by a poly-component starter consisting of Propionibacterium freudenreichii subsp. shermanii and Lactobacillus helveticus thermophilic cultures and the following mesophilic lactic acid bacteria: L.lactis ssp. lactis/cremoris. Leuconostoc species. Streptococcus thermophilus (STA), and a milk-clotting preparation with subsequent clot formation. Then one performs grains treatment, pressing, cheese salting in brine, ageing during 35-45 days, cheese cutting into segments and smoking during 3-3.5 hours.
EFFECT: invention allows to impart probiotic properties to the product, increase organoleptic indices and ensure a pattern in the cheese as well as increase storage life.
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