we tell you not only about significant events, we introduce you to active , energetic and inspiring people who live in belarus and do everything for its development. belarus can be different to understand and feel. she needs to be seen with her own eyes. hello dear viewers. belarus 24 tv channel is on air, watch us every day. witches their accumulation and stumbling, in general , for some time i did not keep track of the apparatus, but when they placed it in the museum, it was necessary to understand that where it would take what place and now i don’t even i will say the exact number of about 100, i do not

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every day we learn something new for ourselves many projects, of course we love to experiment. we have gathered. here, all people are creative without this, it is impossible to show exactly the traditions of our plant in our kopovsky district. nobody has this. only we can say yes. we were the first to do it. these are cheeses with a stable quality , it is rich in vitamins, a d e of the bp and c groups, and there is more calcium in it than in milk and a sandwich. without it, there is no sandwich and pasta is not pasta. iron, zinc sodium, magnesium, in it are also available, and in some varieties there is also iodine and is inspired by the release of a healthy and very tasty product

. well, yes, i’ll tell you, put the aura under the body there so that this cheese turns out to be worthy tasty, uh, wonderful organoleptic. well, and to which our customers can then appreciate tasting, in order to continue to buy with dignity, one must treat the dairy industry, because well, in fact this is the most complex production and of all food production raw materials are cooked in the kopol region since ancient times in 1924. two whey factories were opened on this land, then dutch cheese was brewed in wooden vats in 1936, 165 tons were produced. the construction of the current butter cheese factory began in 1949 and 2 years later the enterprise was up to new operation. kopyl well, let's say this is a city with radio waves.

long ago it was all here. started. we try to maintain these traditions so that they remain. it is in this city on this enterprise, if here the delegation passes on the territory of the kopyl branch, then everyone is delighted only with how they talk about these sheds. but actually the girls are workers of this plant. they are probably the hallmark of this enterprise, because when they talk about their raw cheese, they tell the story of the creation of this cheese, then you fall in love even with this process itself, and then you start trying it and just wow effect. he's just secured. the dome enterprise supplies to the stores of the country, 14 types of cheeses. daily shipment of about 500 kg, traditionally bulk cheeses. this is a crude russian group due to the average price range due to the consumption culture.

well, raw aged ones are already in second place, but they are due to the cost. and again, due to the conditions of production , they are naturally produced in a smaller volume and consumed in no less volume, raw, of which there are more than a thousand species in the world today, distinguished by their unique taste , cooking technology, composition and nutritional value, the pride of the kopol enterprise a collection of cheeses of an elite group, in the thirteenth year it was decided that production would be at the okopol site, in addition to the russian group. severe da semi-hard will be produced by an elite group of cheese. our specialists trained in holland , you know, they came up with all sorts of, so to speak, federal ideas , ideas, so to speak, yes, which had to be implemented here in the netherlands, we all know that whole parmesan is produced here in the sixteenth year. our experts decided to try to produce it

here, but to produce how we understood that in the netherlands they have their own technology, but based on the environment that exists there , even if we say the presence of the sea there, therefore, the composition and herbs of the feed. they were completely different. but we still decided to make a decision. well, let's try to cook. first parmesan cheese in a year. we tried it. yes , it needs to be improved a bit. well, after several improvements, after all, we created our own recipe based on the netherlands well, this is our recipe, yes, and our technology, which is right here on our environment intellectual property and we got this cheese. well, we started to move on. we decided to try to create a two-year-old cheese to create it on the eighteenth. we implemented it and in

the twentieth it came out. and, respectively, the first time. we tried our result, which turned out and the recipe has been saved to this day ; we do not change anything in it today. here we are satisfied with everything. that is, we got what we wanted and it is, of course, one of my favorite cheeses - this is a collection that is also characterized by long maturation periods. maturation in a latex coating, and which provides the necessary organoleptics, which we initially lay down, and work began on the recipe in the thirteenth year, therefore, the creation of our entire collection, in principle, took 10 years. we have been choosing for a very long time. concentration that's exactly the taste of the aromatic additive, because it was necessary to catch such a golden mean in order to reach as many buyers as possible. some people like it spicier , some like it softer. and some people don't like it at all. so here is the process. this is not

one day. that is, it had to be understood six months later, six months later, nine months later. what will the taste be like? what will be the organoleptics, therefore, he is playing for such a long time. this is our child. this is our longest running development to date, of course, by far. we are very proud, because part of the population under our buyers is delighted with this new species are created off the charts. not here it is necessary tomorrow, but at the behest of the soul. here is an idea, it is growing. uh, new features are development, not development, they are polishing and through six months. a year later, in different ways, we get a new kind of cheese. and we are always very pleased when we see the faces of our buyers or the faces of people who try our products, their eyes shine there with pleasure. believe me, that's what he's working for. and this, probably, is a higher assessment of our work.

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the company specializes in the production of semi-hard rennet cheeses, as well as butter, skimmed milk powder and whey powder. today

, there are 270 people on the staff, of which 59 people work for us in a separate section, which i like the specialists of the kopol branch. ah. this is what they have since the creation of the cheese, they clearly understand and imagine how the cheese should be at the exit and in the production process and not only the first cooking. they are constantly refining this moment on enterprise, all technological and prescription requirements are sensitively and strictly observed , hence the exceptional quality of the finished product. as a child, especially those cheeses that take a long time to ripen, and i have to look after , love to cherish them, every day, every minute. we love our work, without it it is impossible. this is our aging chamber, our elite collection of sarov, where all our species are located, ranging from long-term maturation to three-monthly everything. here, all types of cheeses are ripened in this chamber. and we

we start with the recipe, ending with the light of the polymer coating and plus the label material that we use plus its design, so this is the whole development of the entire project goes completely of the entire cheese pre-shipment storage temperature and temperature. in the store itself, it also matters, so there are no such moments that one could turn a blind eye to, everything is important from beginning to end , the recipe, the result of the cheese. very difficult painstaking and lengthy work, even the mood of the cheese makers affects the result, considering what they do , i can say they always have a good mood and you can see even by the cheese they make that they love their work, i will say, so they they put their soul into this product, and it is visible, firstly,

they are not born. just like that, it means that initially there is some idea, some kind of test, but we understand that this is necessary so that not only one person does not like it, but that there is a category of buyers, because what we do, what we work for. this is for our buyers who want to receive. pleasure from they perceive our work as a food product, and it must be at the level, because we are what we eat. we even have this kind of competition between enterprises, you know, this is very good, because any competition. it leads to an improvement in the quality of the product, and we compete sometimes somewhere someone hears. that's where technologies work in some matter. there technologies in such and such sometimes, sometimes they call there. here we are heard. you were engaged in something that products are made from the soul and from natural ingredients. it is based on exclusively environmentally friendly raw materials, therefore the cheese has

an exquisite taste and impeccable quality , stable quality and stable, let's say , organoleptic. that is, it doesn't matter. we'll buy, uh, in a week or two. well, these fish will be stable quality. this is what we always support. uh, our technology is our workers. who supports, that's why he is popular, we have a quality management system 122.000. that is, it is from an international requirement. we carry out sampling of all finished products and semi-finished products for the production and quality control of sinks, and all products we select are tested by this laboratory. we give a conclusion on the quality and export after receiving the analyzes. that is, we give permission for the export of products not only we test. we have national authorities. there is a belgosvetcent, which, at regular intervals, does not have its own scheme. they brought to her specialists leave for the enterprise select products produce

control of their e laboratories, which are also credited for their requirements, carry out tests give on protocols, that is, products. she always passes the test. it is good it is not surprising that cheese is a welcome treat not only on the tables of belarusians today. they are a-a actively delivering. the market scenario of the russian federation is mainly the central federal district and e to the republic of kazakhstan here for the last year. uh, we have actively increased the sale of cheeses. we are also negotiating the supply of cheese to the republic of kazakhstan other countries. uh, armenia in afghanistan tajikistan, these are the cheeses that ripen there from one to two years. of course , they are very popular. we started in 2013. we tried the raw one for 3 months of ripening

. we tried it. the cheese is introduced young grant took his soul into our piece of heart. and each has its own soul. everyone has their own, so our son is special in his own way, they are not repeatable. only love him you have to feel and not every person can feel the cheese and can cook it. he's a mutbook, maybe have other virtues. this will be a wonderful person, but he does not feel his cheese, he is not felt and he will not be able to cook cheese. this is the boulevard. here is the result. well, this is my job. that's why i love her for the result and the result , apparently, in the near future it promises to be even more impressive, the cheese laboratory project is already being developed, because, well, i understand that in order to create something

it is necessary that structurophiles call people who love cheese very much, whoever tries the products of kopol cheese makers at least once will definitely become peat in these cheeses with an indisputable quality mark. not special, they are unique, no one else has them. good morning recipes from our viewers who become guests of the program with

the amazing people of our country. here is an amazing collection of what kind of collectors this is such a hobby that helps me to study my native land, and a lot of useful and interesting information is that today many objects are being restored according to the drawings of napoleon orda good wounds, belarus with svetlana borovskaya. look at belarus 24. from dagohua porcelain products, unique exhibits from the middle kingdom in belarus, the phenomenon

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good day live news with you lyudmila kazak and in this issue be with third countries on the palaces of independence discussed topical issues with