wow, yeah, come on, let's mix it thoroughly, it seems to me that we can already make some kind of pie out of this, not a pancake, everything is great, the dough is ready, let's go to the oven, great, under the guidance of the hostess we pour the dough into the heated frying pan and put it in the oven, and so we put the pancake on the coals so that it becomes ruddy, crispy, we put it on the coals. here, that's right, not far, yes, not far, yes, and we wait, i don't cover it, we don't cover it with a lid, nothing, nothing, there is enough heat there, our pancake with you will be baked yellow, ruddy, it will be like a round sun, beautiful and delicious, the first pancake is not so good and that makes me happy, the second and third were much easier, i'll praise myself a little, in my opinion my pancakes turned out very beautiful. let's taste this beauty,

well, enjoy your meal, thank you, well, i 'll note this incredible smell once again, with sour cream - it's just some kind of magnificence, now it will be hard to stop me, to your health, thank you, you can safely recommend it, you know the recipe, not only recommend it, but also use it, cook it for your whole family. and to please yourself and your loved ones, that's for sure, very tasty pancakes, and as i understand it, this is the very museum that the hostess was talking about, what do we have here, household items, suitcases, well, beauty, some kind of retro radio or transmitter? i'm honestly not strong in this, here

i will need the help of a guide, it's curious, here is a very curious exhibit, for example, it very much resembles a means of transportation of one well-known character, or to be more precise, a woman, a very famous one, here... my weekend. well, see you on new routes in our beautiful belarus!

hi, i'm vasya chekhov, an ordinary resident of a big city, i can't imagine my life without high-speed internet. scooter and coffee in the morning on the terrace of a coffee shop, lato and machiata, every week i will try to understand why more and more people are changing their life in the city for the village? like many of us, they bought themselves a dacha to go there on weekends, then the head of the family was given a goat for his birthday, what this gift turned into, we will find out today, let's get acquainted, hello, hello, hello!

adapted to the temperature, humidity, where our cheeses mature, and where they are along the entire perimeter of our site, some in our special chambers, refrigerators, which are in the showroom, some in the house.

there are also three refrigerators in the kitchen, a refrigerator in the cheese factory, i'll tell you a secret, i even have a refrigerator in the bedroom, and these are not just refrigerators, if you want, i'll show you how cheese matures, so that you understand better what cheesemaking is in general and how it matures, let's take a look, here's an example of one refrigerator, open it, yes , this is how cheeses ripen, drainage mats are created, the right temperature and humidity are required, but there is a positive side. if suddenly in your house the refrigerator is opened in the middle of the night, you can know for sure that it is not a night hunger, yes, it is someone who just got up to check how it is ripening, that my bedroom is nearby, i see everything, personally, such proximity of the refrigerator to the bedroom scares me, well, firstly, the refrigerator hums, and secondly, the temptation to get up is very great

at night, to check if the light bulb works, i'm sure i'm not alone. do you remember the year when cheese appeared in your life, it was about 12 years ago, when we bought a plot of land from... nothing foreshadowed, we ourselves are from minsk, yeah, and accordingly, about cheese, i certainly didn't know anything, my knowledge, kostroma russian for the new year in a salad or on meat in french, let's say, nothing more, we bought a plot of land right away, a small house, just for the purpose of coming from the city, to relax, shashlik, a dacha, just a dacha, and we ourselves are not villagers the residents and my knowledge were at the level of a butterfly-flowers, that is, i was not ready for anything else. and then such a unique case happened, and we probably lived somewhere for a year already, and we did some kind of repairs here, ennobled something, dug, i spent time with pleasure in flower beds, in the forest in mushrooms, let's say, all this was wonderful, but a year later they gave a goat to my husband

for his birthday, as a good gift, imagine, such a joke, which grew into some further such a unique occupation cheese making, in which ... my family is completely dirty now. there is a very interesting mix of eras on the heroes' plot. along with modern buildings, you can find a piece of antiquity. we reached some very old building, and i would not be surprised if it was here since the time when you acquired all this. this is our bathhouse, in principle, it appeared at the same time, probably, when we started coming here, in general, while cheese had not yet become a business, you steamed in the bathhouse, as soon as the cheese began to pull itself all the time.

everyone had enough space to relax when they arrived. two home and a bathhouse - that's good, of course, but you can't make cheese out of that. it's time to get to know the family's breadwinners. listen, i want to compliment your goats, we've been there so many times, we've looked at cheese makers, and we've given them to them and just walked up to these little pens, but they come up, they seem to stand with you for a bit and then leave when they realize that you have nothing to give them, i have nothing to give them here either, but these are the real dogs or dogs, friends, who. because contact, daily contact with an animal, when you you communicate with them, they know, well, first of all, very often people come to our yard with their children, feed them, we give them some kind of pretzels,

an apple, a carrot, i tell everyone to bring them with you, they are happy to make contact, because of course they are immediately given some kind of delicacy, some kind of treat, so of course they love people, they...

cottage cheese, butter, duck, they stayed, stayed, and then, let's say, well, they started to help with something, you still ask to replace, serve, stir somewhere, and karina got fired up, she now cooks more than two cheeses, sasha liked to cook blue mold, he is now, this is my son, karina is my daughter-in-law, they are not yet married, but i think everything is heading towards this, and sashka switched to blue mold, karina likes it more. mold, that is, they have such, even now i watch them, they are like this, how old are they, and sasha is 25,

korina is 22, there were, yes, two young people, and i will tell you, they are really doing well, but there was no negative parental history, like, so, who will help us, who is this here, they, that is, they themselves absolutely organically joined here, or you just closed the gates, took away passports and that's it, we are often asked exactly the same question by our customers who come to us. right away, of course, with a kind word, children, my dears , save us, but then somewhere i had to show my mother's voice, and my father's hand on the table, well , in fact, no, these are such voluntary initial ones, no one is holding anyone here very much, and what do you think, what do modern youth lack, so that they , like your children, having arrived one day for the new year, simply discovered within themselves at least the possibility of thinking about living in to do something in the village, well, that's it... something like that, i think you answered this question yourself, the key word is to give an opportunity to see,

to try, when you say somewhere on the phone, come, try, cheese, no one understands at all that it's cheese, and i mean some cheese, when a person comes, oh, listen, this will really be cheese from this, oh, and this, what, it's addictive, it draws you into this process, it's actually a very... interesting, exciting, let's say, business. success in the business did not take long wait, our heroes built a tasting house-restaurant with the money they earned. they hold tastings, master classes, and at the end of the tasting, anyone can buy cheese. well , that's modern. yes, we have such an unusual room, and we call it a tasting room, it's our cafe-restaurant, let's say, in a good sense, homey, cozy, and the goal is this. the room was, of course, to hold tastings so that we could invite guests, because we have a

lot of buyers, many from minsk come to us, very many tourists, and what was the most, probably, such a distant tourist you had, maybe the rarest, we had the ambassador of uzbekistan, we had guests from america, we had a frenchman who cried at the table, when he tried our commandomber, he said, god, i feel like home, he was so delighted, because... the same commandombers in the store and craft - these are two different cheeses and absolutely, that is, different ripening, different smell, different texture, that is, there were such funny ones, there were italians, who, well, to the translator they said that belissimo belissimo, that 's how they sat there just in delight, that's why different situations are funny, there are such situations of indifferent husbands, women, for example, invite or vice versa some...

got acquainted with our buildings, walked everywhere with pets, got acquainted, but now we need to feel that moment, how we work, how we participate in the creation of this cheese, and so that you also get this joy, participate in our happiness, complicity, happiness, class, great, that's necessary to do, we will have three tasks, the first task we will have is we will coat the afina. cheese, it is already at the ripening stage, but for its further ripening

there is a special safinage for it, we will apply it to this cheese today. the second task, i cooked the blank, unfortunately, i will not be able to show it right away, from beginning to end, it will take a long time, yes, we will meet at another stage somehow, there is a blank, we will make a chichel with you, wow, real, real, that chechel that you will float, you will take home, oh, this. the task will be, we will make a cheese plate with cheeses, this is our traditional one, i will show you how to make it. what does the cheese plate look like, with which we traditionally greet our guests, and a bonus, as a rule, we serve from the cheese yard the whole season, we served my signature cheese pala, we will roll it today, we will serve it later to our guests, and i will also take it home, well, at your request, i think, if you stay, he, okay, agreed, super, i like it,

okay, the tasks have been announced, let's get started, let's go, we must make an appraisal to our cheese, afinage, afinage, correctly, it is called afinage, this is applied to the cheese, and various spices, it can be coffee, it can be oils, it can be balsamic, it can be herbs, spices, why, and firstly, to give the cheese a taste for our future, because after all the crust, it forms and works on the taste of the cheese, secondly, it will be very aesthetic, very beautiful, thirdly, afinage protects the cheese, our, our middle. grain, that is correct, so that it ripens as it should, very smell, it is a pity that it is not transmitted to our tv viewers, and tv viewers don't, but this is a very tasty composition, you know what it looks like, like what ice cream glaze is, here is ice cream, yes, because it contains cocoa, this affinage, it basically implies a very high-quality composition,

it should contain natural coffee, good quality, ground, not some kind of. this is a very good mixture with peppers, well, there is another small secret ingredient, as a cheesemaker i have no right to simply divulge it, each cheesemaker has his own secrets, if we don't add it, nothing will work, it will work, but maybe it will be a little different, and so, well, the taste doesn’t change from this in fact, these are my tricks, i really like. and if i take a guess now , well try, banana, no, soda, no, lemon, soda is definitely not used in cheesemaking, lemons, by the way, are often used, so our task is, we apply this mixture smoothly to the cheese, you don’t need to be afraid of it, and no, it’s fundamental,

let’s say, that the crust was thicker there, it doesn’t matter to us, the main thing is to coat everything neatly. yeah, so what, for all this, i i'm sure i'll need gloves just like you, firstly, it will be easier to smear, secondly, after all, hygiene and well, yes, it will be better, so, i'll imagine that this is my wife, i have sunscreen in my hands, every fold should be smeared, that's why i said, and how much time does it take you, as a professional , to smear such a piece of cheese, well, it's fast. or 5-10 minutes and it's ready, it works out well, you need to take assistants to the cheese factories, and i often hear this in the program, i'm from the village, yes, yes, forgive me for being too modest, but it's very relaxing. well,

now is the most touching moment, i'm very afraid that i'll turn it over now and it will turn out that all of our afinasha has been erased from that side, maybe we'll fix it, no big deal, oops, and so it's not a big deal, great, well, great , that's how i did it, great, the task is accepted, great, a very relaxing lesson, this procedure will need to be repeated a few more times as the cheese matures, but fortunately not for me, we'll be melting the chechil, and for this we cut our preparation into small bars in any order, it is not important, pieces of stripes for salad, wow, well i think for now it is enough, so i understood, here we have what, here we have regular water heated up, it is 80-85 °, we begin - pour hot water

not directly on the cheese preparation, but along the edge, so that there is no shock mustache. together with children, probably it is not easy for everyone, you know, such, as they say, everyday moment, tell me what it is like to live and work when many things, well maybe for someone something offend, let's say, well, what do you think, are you an easy person to live with, no, i'm a very difficult person, i'm a very demanding person.

so we pierce, make a donut, so one second, pierce this so interestingly , like this, and make a donut, stretch it, so, it begins to hang down little by little again. chku it, let it warm up, yeah, if it's already really stretched, fold it again, now like this to the sides, like this and like this , shake it a little, stretch your arms again, it will hang down like your belly when you after turkey i came, where everything was included, look, everything is ready, great. now shock cooling for 2-3 minutes then in a saline solution, so that it just salts for a minute, this one is small for us, i think 8-10 minutes is enough for him, it worked out, i would even

give you some more complicated things, like that, yes, you are doing great, you have some kind of, you know, like potential, or something, i don’t know, you know, it turned out that way with your children, they came to you to celebrate the new year and still can’t leave, i i know your story, thank you very much, so with pleasure. i invite a cheese factory to help, thank you, we have a plan, to assemble a cheese plate for tasting and to assemble an additional bonus, such an appetizer from soft goat cheese with vegetables, as i understand it, i will make this bonus and soft appetizer, yes, it will probably be more interesting to try to roll balls, the balls can be of absolutely any size, what will we roll from? from the mass, this is not cottage cheese, this is soft goat cheese, we stick it tightly, it is desirable to try to make the balls the same, we immediately

put them on a plate without sprinkling, and then when we have already prepared, well, three pieces will be enough for us, let's say each, and what will you do, and in the meantime i will cut our tasting plate, which we will later give to our guests, that is, the most difficult thing for me, yes, of course, well, i understand, well , well, let's get started? let's get started, roll the balls, well, it seemed to me, at least until this minute, that i can, by the way, we very often see when there from without gloves, somewhere he makes cheese, a disaster, there without a cap, in fact, when you come to italy to a cheese factory, and i know what i 'm talking about, this cheesemaker with big hands, he is not afraid there, hands, i guarantee that cheesemakers have the cleanest, in general, of all, probably, professions, i would say so, and he with these hands, he for now...

there are a lot of cheesemaking schools, they are opening now, it makes sense in russia, you don't have to be afraid of this, and so, of course, and practice with italians courses, well, it's interesting, in fact, we have a lot of cheesemakers in belarus, now there are very worthy guys, as you know, a ball is an ideal figure, and it seems to me that my balls are not ideal enough, and i see the root of the problem in these gloves, which, firstly, rustle very loudly throughout our entire conversation with you, and secondly, well, they really hinder movement. i can honestly say, i washed my hand, there is such a habit, please, of course, i do not see anything, sorodel, not that with big hands, but with long ones for sure, so

we will try, as it is more convenient, each ball should be sprinkle in sprinkle, exactly sprinkle or roll it not roll it, you can dip it right there, if you want you can take some spoon, if not, then just with your hands, we served such balls at tastings all summer as a bonus, and this is our signature cheese, i was planning to make another cheese, but i mixed up the starters, it was so long ago, i was just starting my first steps, listen, how many legendary discoveries happened precisely because someone accidentally dropped something somewhere, that 's right, i'll tell you this, even our cheese plate, why i recommend everyone to come to the tasting, we tell about cheeses, what it is, how cheese appears, and roquefort was forgotten in a cave, forgotten on the stove and the king turned out. norwegian cheese. therefore, dear ladies, if suddenly your man once again forgot his socks in the middle of the hall, he is not a slob, he just comes up with a new type of cheese, or not cheese, he is an experimenter. he is

a romantic nature, do not scold him for this, you know what i am doing in fact, it just dawned on me, i am making a composition, it is called crosses movie faces red won, ok, so, let's sum it up, look what beauty we got together, it's even hard to tell, it's hard to tell, here's where the professional worked, and where vasya is, well, i think if i had applied for such bonuses in the summer, i would have had... more, how did i do, you're a great guy, the task was accepted, great, only now i realized that, apparently, having seen me in action in the previous tests, tatyana decided not to give the knife into my hands, all the tests have been passed, it's time to rest a little, our day has finally come to an end, now the whole family is together, we so much was said today about children, about what it is like to live with children, about what it is like to absolutely voluntarily involve young people in

the village to work in the village, it seems to me that now we need to ask the other side, because every coin has two sides, finally the other side of the coin is here at the table, and karin, sasha, what is it like to live with parents, let's either dispel the myth that it is difficult and impossible, or confirm it, who knows, no, we understand each other perfectly, we always try to help, and well, in general, this is the most interesting thing, in comparison with minsk, so there... there is nothing interesting in principle, like here, this is the knowledge of some kind of cheese making, animals, well , this is such an experience, which in principle will be useful to us in the future, and you yourself answered the question, what happened then after the new year, when you came here, well, just to relax, eat a pea salad and well, planned to go back to minsk, this is what happened, what made you stay here, we were completely absorbed by the cheese sect, well, this is very real

it's interesting to study. in principle, there's so much to learn, in principle, things like that that i didn't know, about milk too, before you ended up here you met cheese, who did you want to become in life, well, in general i had such a dream, it's just connected with tourism, yeah, so i think i'm on the right track, you're a wonderful, friendly, cool family, in the same spirit, even stronger, even more active, and then if you suddenly get tired of it. and don't want this commerce, i know for sure that you have a very cozy and favorite hobby, be happy, thank you very much for this, thank you, life is an interesting thing, just one goat given as a birthday present can change everything dramatically, once again i am convinced that most of the bright events happen to us when you least expect them.