FIELD: dairy industry.
SUBSTANCE: invention relates to production of hard rennet cheese. Disclosed is a method for production of fibrous cheese. Method comprises preparation of cheese mass, cheddaring of cheese mass, melting, cutting cheese mass into pieces, melting the cheddared cheese mass in a heated mixer without adding a liquid with the formed whey removed during the mixing process, removing up to 50 % of the moisture contained in the cheddared cheese mass; at the stage of melting cheese mass is salted with “Valetek” salt, extended cheese strips are molded in the form of pears weighing 0.2–1.0 kg, stuffed with butter at the ratio of cheese mass to butter 1.0:0.2–0.3, after cheese aging with its simultaneous air drying one performs application of edible glue based on low-etherified pectin, sprinkling with food additives and spices.
EFFECT: method allows to increase the range of fibrous cheeses with low sodium content.
1 cl, 3 ex
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