my word is always with the hero, thank you very much for giving me such an opportunity to communicate with our youth, i want to wish them good luck, just believe in yourself, move forward and never stop there. olympic champion, honored master of sports alla tsuper, today visiting the program 100 questions for adults. see you in a week, see in the next issue, head of the department of plastic surgery and combostiology of the belarusian state medical university vladimir nikolaevich podgaisky.

hello, i'm vasya chekhov, an ordinary resident of a big city, i have no idea. my life without

high-speed internet, an electric scooter and coffee in the morning on the terrace of a coffee shop, lato and macchiata, every week i will try to understand why more and more people are changing life in the city to the village, like many of us , they bought themselves a dacha to travel there weekend, then the head of the family was given a goat for his birthday, what this gift resulted in, we’ll find out today, let’s get acquainted, hello, hello, my name is vasily, andrey, very nice, very nice, vasily, good afternoon, i’m tatyana, it’s very nice, finally today we find out that that gil is the chechel that we mostly see in our stores, this is not quite the same gil and not quite the same chechel, here they will open this veil for us secrets and we will see how it all works, we will definitely do it with you today, and you live here, yes we live here, and where the cheese is stored, this is all special. chambers, refrigerators that

are adapted to the temperature, humidity, where our cheeses ripen, and where they are along the entire perimeter of our site, part of it in our showroom, part in the house, part in the cellar, part in that room, that is, you live on one floor, the cheese is on another, something like this, let's see, if i didn't know what you do, i would think that you very early began to prepare for the new year, there are four refrigerators in the room in which you, i see, are most likely having breakfast with... yes, but these are not actually the final refrigerators, these are only four, and some of them are for aging, we specifically have three refrigerators in this room for milk, with very low temperature for cooling, the last refrigerator is already one of the chambers for cheese making, which ripen cheeses, but that’s not all, it’s also in the kitchen, three refrigerators with... a cheese factory, refrigerators, i’ll tell you

a secret, even in my bedroom there is a refrigerator, and these are not just refrigerators, if you want, i’ll show you how cheese ripens, so that you can understand more clearly what cheese making is and how it ripens, let’s see, using the example of one refrigerator , it opens, yes, this is how cheeses ripen, drainage mats must be created, necessarily the right temperature, humid, but there is a positive side, if suddenly a refrigerator opens in your house in the middle of the night, you can know for sure that it is not...

small just for the purpose of coming from the city to relax barbecue dacha just and we ourselves are not villagers and my knowledge was at the butterfly-flower level, that is, i was not ready for anything else, and then such a unique incident happened, and we had probably been living somewhere for a year, and we were doing some kind of renovation, improving something , dug, i'm with i enjoyed spending time in clubs, in the forest in mushrooms, let’s say, it was all there. but a year later they gave a goat to my husband for his birthday, a good gift, can you imagine, this is such a joke, which grew into some further unique activity, co-creation, in which my family is now completely mired, in the area of ​​​​the heroes there is a very interesting mixture of eras, along with with modern

buildings you can find a piece of antiquity, we came to some very ancient building, and i would not be surprised that it has been here since the time when you all we purchased this, this is our bathhouse. in principle , it appeared at the same time, probably when we started coming here, yes, in general, while cheese had not yet become a business, you were steaming in the bathhouse, as soon as the cheese began to drag itself all the time, the bathhouse, i wouldn’t be so surprised if there satizhe, hammers, now some are missing, well , something like this, andrey, and this is some neighbor’s house, this is the house, the first one that was on this site, we reconstructed it, improved it, but there was a moment when we were too a lot of people came, their parents were already there it was a bit cramped for sleeping, it was decided that there would be either a summer kitchen or some kind of second house so that our large family and friends could always come and there would be enough space for everyone to relax. two houses and a bathhouse are

of course good, but you can’t make cheese out of it. it's time to meet the family's roots. listen, i want to compliment your goats, how many have you been to, how many have you looked at co-breeders, and given and...

weakens, how much milk do they give? i had one of the first bones that gave 8 liters of milk after lambing, but what is it? akota? when the birth took place, she gave birth and at this peak of lactation she has the largest 8 liters, and the locals joked, why do we keep a cow, a scythe, but well, we’ll decide on the young animals, we’ll keep them, we won’t, let’s say, we’ll think about what was given to andrei koz’s birthday changed not only the lives of our heroes, the children were also affected, i think.

the opportunity to think about living in the village and doing something like this, well, i think you answered this question yourself, the key word is to give the opportunity to look, try, when you speak somewhere in on the phone, come, try the cheese, no one understands at all that this is cheese, and what do i have to do with some kind of cheese, when a person arrives, oh, listen, this is really, this will make cheese, oh, what is this, it’s addictive, it... draws you into this process, it’s actually a very interesting, fascinating, let’s say,

business, success in the business was not long in coming, with the money earned our heroes built a tasting house-restaurant, tastings, master classes are held there, and at the end everyone can buy cheese, well so modern, yes, yes, we have such an unusual room, and we call it a tasting room, this is our kind of cafe-restaurant, let’s say, in good condition. in a sense , homely, cozy, and the purpose of this 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, a lot of tourists, and who is the most, probably, such a long-distance tourist you had, perhaps, the rarest one, we had the ambassador of uzbekistan, we had guests from america, we had a frenchman who cried at the table, when he tried our commands, he said, god, i’m like...

impossible, vasily, today we got acquainted

with our buildings, walked everywhere with our pets, got to know each other, but now we need to feel that moment, how we work, how we we participate in the creation of this cheese, and so that you also receive this joy, take part in our happiness, complicity is happiness, cool, great, what needs to be done, we will have three tasks, we will have a task, we will coat dry jeck cheese with refining, it is already we are at the maturing stage, but for him further ripening there is a special saffinage for it, we will apply it to this cheese today. second task, i welded the blank, unfortunately, it won’t be possible to show the beginning to the end right away, it’s very long, yes, we ’ll meet at another stage somehow, we have the blank, we ’ll make a chichel, wow, real, not what 's in the store. which you float, you take home, oh, this is on one side of the courtyard, not on the other, okay,

our third task will be, we will make a cheese plate with cheeses, this is our traditional one, i i’ll show you what our cheese plate looks like, with which we traditionally welcome our guests, and a bonus, as a rule, we serve the whole season from the cheese courtyard, we served my signature pala cheese, we’ll twist it today and serve it... later to our guests , and i’ll take him home too, well, if you wish, i think if you stay, he’s okay, agreed, great, i like it, okay, the tasks have been announced, let’s get started, let’s go, we have to refine our cheese, refinement, refinement, it is correctly called, refining, this is applied to cheese, and various spices, this can maybe coffee, maybe oils, maybe balsamic, maybe... and firstly, it will give the taste to our further cheese,

because after all, it forms the crust and works to taste the cheese, and secondly, it will be very aesthetically pleasing, very it’s beautiful, thirdly, the refining protects the cheese, our core, the cheese grain, it’s just right that it ripens as it should, it’s very smelly, it’s a pity that it’s not transmitted to our tv viewers, but not to tv viewers, but it’s a very tasty composition, you know what it's like, what... like icing ice cream, here's ice cream, yes, because it contains cocoa, this dressing, in principle, it means a very high-quality composition, there should be natural coffee, yeah. good quality, ground, not just some kind , let’s say, we mean the ground grains themselves, yes, absolutely right, but good olive oil, good quality cocoa, as a rule, it’s 99.9, it’s very good, a mixture of peppers, well, there is one more little secret ingredient, i, as a cheese maker, have no right to just divulge it, every

cheese maker has his own secrets, yes, if we don’t add it, it won’t work, it will work, but it might be a little different, but that’s just the taste. this doesn’t change, in fact, these are my tricks, i really love my cheeses, and if i take a guess now, well , try it, banana, no, soda, no, lemon, soda is definitely not used in cheese making, lemon, by the way, is often , so, our task is, we apply this mixture smoothly to the cheese, there is no need to be afraid of it, but fundamentally, let’s say, it doesn’t matter to us that the crust is thicker.

here's how to coat a piece of cheese like this, well, it's quick, in fact, 5-10 minutes and it’s ready, it turns out well, you need to take helpers to the cheese factory, 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’m about to turn it upside down, it turns out that all our afenage on that side has been erased, maybe we can fix it, it’s okay, oops, it’s not a problem, great, well, great , that's how i did it, great, task

accepted, great, very relaxing activity, this procedure will need to be repeated not yet... several times as the cheese matures, but fortunately not for me, we will melt the chechil, and for this we cut our workpiece into small cubes in random order, it doesn’t matter, pieces, stripes, for a salad, wow, well, i think that’s enough for now, so i understand, what do we have here, we have ordinary water heating up here, it’s 80-85°, we start pouring hot water not directly onto... the cheese piece, but along the edge, so that there is no shock in the cheese, a glass so that it does not foam, yes, we are starting to warm up our mass, you can cut yourself up to repeat after me, but i thought i would just watch and somehow comment on what you are doing, it won’t work, but tell me what it’s like to live and work with children, it’s probably not easy for everyone , you know this, as they say, an everyday moment when many things, well, maybe

they offend someone, let’s say, but what do you think, you’re an easy person to live with. i am a very complex person, i am a very demanding person, i can regret, but more, quarrel more, i’m the one who’s very demanding, so, well , anyway, we’re a team, we’re making a hole, one second, i haven’t got a ball yet, you ’re already making a hole, that’s great, look at the ball, you, you’ve got a whole bunch of balls today on purpose it will be, i’m a charcoal artist, yes. we pierce it, we make a donut, just for one second, we pierce it, you’re so interesting, like this, we pierce it and make a donut, we stretch it, so, under its weight, it begins to slowly give it some water again, let it warm up, uh-huh, if it’s already very straight stretched, we fold it again, now at...

so to the sides, just like that , look straight a little, everything, ready, great, shake, stretch your arms again, it will hang like a suspension on you, like your stomach when you after turkey i arrived, where everything was included, now shock cooling for 2-3 minutes then into a saline solution so that it is simply salted, this one is small for a minute, i think 8-10 minutes is enough for it to be salted, yeah, so, great, we transfer everything here. you have just such, you know, like potential that or, i don’t know, you know, this happened to you and your children, they came to you to celebrate the new year and still can’t leave, i know your story, thank you very much,

so i’m happy to invite the cheese factory to help, thank you, we have plans to put together a cheese plate for tasting and collect an additional bonus of such a soft goat appetizer. cheese with vegetables, as i understand it, it’s this bonus and soft snack that i will make, yes, it will probably be more interesting to try rolling out balls, balls can be of an absolutely arbitrary size, well, if we roll something out of mass, it’s not cottage cheese, it’s soft goat cheese, yeah, we mold it tightly, preferably we try so that the balls are the same, we immediately put them on a plate without sprinkling, and then when we will prepare, well , three things will be enough for us... we will let everyone in, and what will you do, and in the meantime i will cut our tasting plate, which we will then later serve to our guests, that is, the most difficult thing for me, yes, of course , well, i see, well

yes, well, let's get started, let's get started, roll the balls, well, it seemed to me, at least until this minute, that i could, by the way, they very often see here when someone is cooking cheese somewhere without gloves, it's a disaster, there without a hat, in fact, when you come to italy to a cheese factory, and i know what i ’m talking about, this... varu with big hands, he ’s not afraid there, the hands of the cheese makers, i guarantee that they are the cleanest in general probably all professions, i would say so, and with these hands, he hasn’t checked the grain yet, it’s not clear, the cheese is ready, not ready anymore knead, there should be enough certain, let’s say, some qualities , there should be somewhere or for training for some kind of advanced training, something like that i’m talking about... i’m mostly of course with russian cheese makers worked and of course there are a lot of cheese makers who should give the masters, who really make sense to learn from them,

let’s say, they are very smart, a lot of cheese making schools are opening now, there is a point in russia, there is no need to be afraid of this, and of course the practice with the italians , courses, well, interesting, actually, we have a lot of cheese makers in belarus now ... they 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 , they rustle very much throughout our entire conversation with you, secondly, well, they really hinder movement, i can honestly say, i washed my hand, i have such a habit, of course, i don’t see anything, i’ll be like that italian fellow, not like with big hands, but with long ones for sure, so we’ll try what’s more convenient for everyone the ball must be sprinkled with sprinkles, sprinkled or felted. you can dip it right there like this, if you want, maybe take some kind of spoon, if not, just with your hands, all summer we served such balls

at the tasting, as a bonus, and this is our signature cheese, i planned to cook a different cheese , but i mixed up the starters, it was so long ago, i was just starting the first steps, listen, how many legendary discoveries happened precisely because something was accidentally dropped somewhere, absolutely right, i’ll tell you this, here even our cheese plate. why i recommend everyone to come to the tasting, we talk about cheeses, what they are, how cheese appears, and they forgot roquefort in the cave, oh, they forgot brunost on the stove and it turned out to be the king of norway, 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 person, don’t scold him for this, i know what i’m doing in fact, it's me. it just dawned on me that i’m making a composition, it’s called tic tac toe, the red ones won, it’s clear, so, well, let’s summarize, look what a beauty

you and i have turned out, it’s even hard to say , it’s hard to tell the difference, that ’s where the professional worked, and where vasya worked, well, i think, if i applied in the summer such bonuses, i would have had a lot more buyers, how i did it, you’re a great job, the task was accepted, great. only now i realized that, apparently, having looked at me in action in previous tests, tatyana decided not to give the knife into my hands. all tests have been passed, it's time get a little rest. our day has finally come to an end, and now the whole family is gathered. we talked so much today about children, about what it’s like to live with children, about what it’s like to absolutely voluntarily involve young people in the village to work in the village, and it seems to me that now we need to ask the other side, because every medal has two sides and... finally the second side of the coin is here at the table. karin, sasha, what is it like to live with your parents? let's either dispel the myth that this is difficult and impossible, or confirm

his. what the hell isn’t it, no, we understand each other perfectly, we always try to help, and in general this is very interesting, compared to minsk, there is nothing as interesting there as here, in principle, this is the knowledge of some kind of cheese making , animals, well , this is an experience that, in principle , will be useful to us in the future, and you answered the question for yourself, what happened then, we were completely swallowed up by the cheese sect. okay, it's really interesting to study co-brewing, in principle, there is so much to learn, in principle, here things that i didn’t know, the same thing about milk, before you found yourself here i met cheese, what did you want to become in life, well, in general i had such a dream, just related to tourism, yeah, that’s why i think i'm moving on the right path, you are a wonderful, friendly, cool family, in the

same spirit, even stronger, thank you. even more active, and then, if you suddenly get bored 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 your participation thank you, life is an interesting thing, just one gift for a birthday, a goat can change everything dramatically, once again i am convinced that most bright events happen to us when we are not expecting them at all.

so, good citizens, now they will show you ancient pre-ancient history. and how it began from the very incident when the first man named adam said, mine, so it continues to this day, so the rope winds, from adam, and therefore from eve. "far away

the little villages come out and here comes the misfortune, for one thing this is a historical carousel like dry water, and for others at least topis, well, good people, should we drown ourselves right away or wait a little, well, let’s get acquainted, and my name is levon, after my father’s name? stepanovich, named chmykh, an ordinary collective farmer, 42 years old, married, with his own daughter, here after all, what a story happened, i live on a strong collective farm, what is true is true, this is our collective farm, and this is mine, personal, i acquired it with my own calluses, like this, working from dawn to dusk.