in the lapwing nest, which had a unique white masonry, their broad outlook and inquisitive mind can only be envied. i am walking along the sleeve road, the second road from the town of olshany yakaya was a laying of the 30s and already the duck will be 100 years old. i 've been driving different vases since the cob. well, in general, people who live in the woods and do everything for the development of their little motherland already drive cars to god . eh, such a cute little e. i don't guess so silently in the capital, see the project in the face. on belarus 24 tv channel

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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. only we can say that yes, we are the first we did 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, not a sandwich and pasta is not pasta. iron, zinc, sodium, magnesium, it also contains, and in some varieties there are also iodine and selenium . kopol cheese makers are famous for the release of a healthy and very tasty product, cheese, it can be compared, uh, a living organism, which is influenced by all mood factors. well, i’ll even tell you, there is a positive aura in order for this cheese to turn out to be worthy tasty, uh, wonderful organoleptic. well, and to which

our customers can later appreciate tasting, in order to continue to buy with dignity, one must treat dairy industry, because well, in fact , this is the most difficult production of all food productions . two whey factories were opened on this land, then dutch cheese was cooked in wooden vats in 1936 165 tons of cheese were produced in the construction of the current butter cheese factory began in 1949 and after 2 years the enterprise was up to new operation. kopyl well, let's say this is a city with radims. long ago it was all here. started. we try to keep up these traditions in order to they stayed. it is in this city at this enterprise, if here the delegation passes on the territory of the kopol branch, then everyone is delighted only with the way 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. kupolskoe the enterprise supplies 14 types of cheeses to the shops of the country. daily shipment of about 500 kg, traditionally mass cheeses are cheeses of the russian group due to the average price range due to, and culture of use. well, in second place are raw aged. well, due to the cost, they are 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, they are distinguished by their unique taste , cooking technology, composition and nutritional value. the valuable pride of the kopyl enterprise is the collection of cheeses of the elite group. in the thirteenth year, it was decided that there would be production at the kopyl site, except for 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, so to speak , ideas that should have been implemented here in the netherlands, we all know that parmesan is produced in the sixteenth year. our experts decided to try to produce it here. well, to produce, as we understood that in the netherlands they have their own technology, but based on the environment that exists there, even taking into account, let's 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. there was an idea to create it in 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 characterized by long terms maturation also maturation in a latex coating, which provides the necessary ergonomics, which we initially lay down. the recipe began with work 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 gold.