in general, i feel like a little mouse, which, it’s a matter of trying, not trying, but how many cheeses are there here when you pour it out? well, in general, we make about 50 types of cheeses, semi-hard ones, they are in yellow bags, so, and the elite cheese, which, and it is here, matures in bags, yes, these are colorless bags, you can pay attention there. elite cheese, i want to tell you how long it takes to ripen here, from 30 to 45 days, yeah, if it’s an elite cheese, then it ripens from 3 months depending on the cheese, a year, maybe two, it was so cold there, i’ll say this, it’s just the biggest refrigerator, it’s only 10, 11° there, but what happens during ripening? during

ripening, the cheese develops a taste and pattern, eyes, about which everything is so, these are the ones he asks, for each cheese, for some reason they are different, different, it depends on what kind of starter we put in the cheese, this is how it lies until ripening , as i understand it, he lies like this all the time, in one position, he is turned over every 10 days, manually, manually, this is how much do you need to turn over, in one of the stands there are more than 2.0 of these heads of cheese, there are a lot of stands there, i didn’t even try to count them, they took it, turned it over, and so you need to throw it beautifully, yes, be sure to let’s take it over the shoulder like that, oops, you turned it over ugly, here you have a beautiful one, let’s do it again, let’s try take two again, and you selectively turn it over, and the rest are better. oh guys, how i want

to try it, there’s so much sulfur, i’m already hungry, i don’t tell anyone, let’s go home, so, kai, you wanted to try it, right? you dreamed, here you go please, we have arranged a special arrangement for you, so as not to interrupt the taste of elite cheese, you need to start with a classic one with a low percentage of fat content, so i recommend starting to try cheese from dutch, then russian, and then with black truffle, and why should the first attempt be with low fat content? fat begins so that more receptors open up on more... fatty cheese, in order

to feel it, you may not feel the taste later, the skill of fatty cheese, i felt this taste of milk, and i also already feel salt and some unusual taste, uh-huh, it’s a little crusty, but i’ll tell you that yes , you know what i want to tell you, this is cheese from my childhood, it’s dutch, russian pawn. they are still prepared according to gost standards, yes, that means, perhaps, my friend, you and i have different taste buds, what can you say, i don’t smell any bitterness, no, pleasant, soft, moderately salty, uh, that’s all for me i like it, so, let’s try the next one, increase the fat content, mm, this one, i would say, is not as soft as the dutch one, i think it’s tastier, even tastier, you i liked this one, right? there was some

unusual cheese left with black truffle with black truffle, that is, it’s already expensive and rich, what is a black truffle, you know, i don’t know, no, all over the world it’s considered a delicacy, it’s a black truffle, yeah, it grows in the forest, in the ground, uh-huh, and i think special, trained pigs are looking for this truffle, i understand, i can already see it, no, it’s not a pig, it’s a truffle, it smells something to me. well, some kind of earth, but there is such a taste, to be honest, i liked this cheese most of all, because that it is so soft, i can feel the fat, and also not too salty, just perfect, and also this one, because well, this taste is unusual, and i even feel mushrooms, these mushrooms are even very similar to chinese mushrooms, well, we we just make these mushrooms as dried ones, and we dry these mushrooms and they also just appear so unusual.

so we visited our giant cheese factory, i want to hear your impressions, oh, of course, the impression is vivid, because now i have new knowledge, i knew how sir produces, and i even became more love sir, it’s just magical, i’ll say so, that is, are you now ready to eat it with these whole heads? yes, that’s for sure, kai, i’m glad that we were able to surprise you today, now you know how cheese is born, but if you want to become the hero of our program to visit places you haven’t been before, record a short video and send it us, and together we

will find out how it is done. basenkov pyotr kharitonovich, participant in the great patriotic war, hero of the soviet union, senior sergeant, was born in the village of vylevo, now dobruzhsky district, gomel region, in a peasant family. during the great

patriotic war, he fought with the invaders at stalingrad, on the kursk bulge, in belarus, the baltic states, east prussia, and germany. tank driver mechanic. t-34-326 tank battalion. on september 18, 1944, the tank crew, which included pyotr kharitonovich basinkov, repelled eight counterattacks by enemy tanks, destroying three tanks and one self-propelled gun. left alone after the death of the remaining members of the tank crew, pyotr bosenkov did not stop fighting until he approached . one is named after pyotr kharitonovich from the streets of the working-class village of kostyukovka, now within the city limits of gomel, a memorial plaque was installed on the house where he lived.

hello everyone, my name is kevin, i'm french, i. i came from france specifically from corsica, and corsica is a very beautiful place, now i live in belarus, i worked in corsica, then when there was coronavirus, the whole

restaurant was closed, i couldn’t work, i have a friend who lived in minsk, told me that in minsk the entire restaurant was open. i saw this city - safe, clean, big, when belovis, there is a quarantine, we have to stay at home, and this time, i was learning this very complex language, i speak profusely, i

know when prompted, i can communicate with people and understand that they speak russian. the language of belarusian people, the first contact is very casual, when we learn a little more, they are very bright, uh. very kind, it’s very nice to meet belarusian people, no, it’s not, it’s difficult to adapt, you need to learn, understand and do as people do, in belarus there is all the comfort, technology, and i feel it’s more, bigger, better, and it will be even bigger, even better. at first

i worked in a restaurant to get money, without a diploma, without anything, just to get money to work in the kitchen, then i wanted to get a diploma, so i... at school in paris to teach how to make professional pizza, why pizza, because what is it between the baker and the kitchen, how i adore both, i felt it was a good compromise, so after this school i went back to the restaurant, here i was a chef in the kitchen and pizza and a regular kitchen, really. in france we love the cuisine, the food is good products, good technologies, quality and

more, yes, my mother was not a good cook, my dad was more, and my grandparents, my grandfather cooks very well, and so i started to get used to eating a good recipe. good dishes, then i have a very good friend, he is a baker and he taught me many, many different things about food, wine and how to eat well, then i i start cooking at home, i liked to give love through food at home on.. .

and how much i love working in a restaurant, i was angry, so i decided to leave, at first i wanted to move to russia, and i prepared everything, to visit russia, st. petersburg, st. petersburg, moscow and sochi, i wanted to see, replay earlier, i wanted to know when i... and i wanted to visit russia,

maybe 4 days earlier, the border was closed, they were closed, i have a friend, a korsnikan, who lived in minsk, and he said, yes, minsk is good, i didn’t recognize belarus, i didn’t recognize minsk, nothing, and i decided to visit minsk to see if it was. good for me, when i was here a month, i loved it right away, and i started looking for a job, and in france i did the document and two months after i got married to minsk, to work, i worked at pastadell, we... the boss and the manager together we built this

restaurant, i made the menu, and i used my recipe, everything, everything, everything, meanwhile i worked at pastadell, i met, my wife, then she told me that she should leave for georgia, i was sad and i decided... to follow her after georgia, we decided to live in the village, because we lived in batumi and a lot of noise,

to belarus, i decided why no, it’s not my real job to make crusan, why not make crusan, i know how to make different doughs, and i decided to make krasan to sell in belarus, because at first i thought of selling 20 crusan in čerovice every week, that’s all i...

and i’ll try to make a traditional recipe with good qualities so that they find it enjoyable, now we will cook krasan, we need butter, yeast, sugar , salt, muuka, malaco, pervil, salt, bowl, then sugar, bowl, then flour, butter, melted, then milk inside, this is the first stage of making the dough, the dough is normal,

then in during the first stage we... good uh recipe uh to make croissant like in france, the french eat croissant because it’s our tradition and um a long time ago we made bread and croissant - it’s like sweet bread and how

we like to have sweet breakfasts and now we’re making the dough. for breakfast i'm just sweets actually a loaf of plum butter jam or honey it depends what we have yes i think products feel the mood when i'm in a bad mood to cook this it's rare we're in a bad mood we start working then we score ours mood, even sometimes i have a headache, i start to work and i don’t think, i shake my head and everything is fine, work is good medicine, i don’t know why i do this, i saw a baker do it, but i do it, maybe

it's a secret, that's why it's delicious, after the test we do the next one? situação.