a day, two cheeses are here in salting pools, it’s amazing, it’s as if we were in the huge city of issira in the cheese ripening chamber, here a certain temperature is maintained, different cheeses ripen differently, and here we are near the shelf with masdam cheeses, these are cheeses with propionic acid bacteria, and propionic acid propionic acid is used fermentation, resulting in heads of cheese inside beautiful eyes are formed, like in the tommy jerry cartoon, you saw, wow, these are the kind of cheeses. it's called masdan, yes, but how long is it stored here? depending on the type of cheese from a month to a year. and i found out that more than twenty varieties of this delicious product are produced here, i can’t wait to try it. how did we improve? well, i think you did a good job. we would be glad to see you here at work, yes, but in order to work fruitfully, it is so difficult, we invite you to a tasting, we cannot linger, they are waiting for us in at one point, the editors club must take this kind of stuff seriously. 24. we will bring the viewer closer to science, how science, an