the socio-cultural center organizes art exhibitions and festivals, literary and artistic evenings, book exhibitions, annually hosts days of culture of nations, in the evening the library facade turns into a multi-color led screen. these are more than twenty options of color effects, which are formed with the help of over 65,000 shades, a very beautiful sight, which is a must see as... welcome to belarus.

the smell of ripened, aged cheese is the smell of profit, as any cheese factory will tell you countries, and this is our gold and foreign exchange reserves, and in the literal sense, belarus produces a percentage of the world's milk, a small country in the center of europe holds a position in the top four world exporters of cheese on... niche, more than 5.5% in the structure of exports of the entire planet. halal kosher quality systems have ceased to be something special for all this decades of work of farmers and large-scale work of the state on the introduction of technologies. the basis of our country is the land, to ruin it means to lose all food safety. without high-quality raw materials, cheeses of this type cannot be produced, it is impossible to store them for half a year so that they ripen. year, we did not come to this right away,

we remember the nineties after the collapse of the soviet union, it was a difficult time, the republic of belarus then faced a choice of where to move on, the head of state decided to preserve the production industrial potential that we inherited after the collapse of the soviet union. no, you say your raw materials, you don’t have to go, ask for gas, oil or coal somewhere, here it is, milk, it needs to be processed and squeezed out of it the maximum. in those years. which of the technologists could offer the plant the production of elite cheese, which, like a gold reserve, had to lie in storage for a year or even two, there were no searches, hardly anyone could have imagined that already in the twenty-first the country would earn a billion dollars on cheese exports. you know, in my youth, in my youth, i didn’t try such cheeses, they didn’t exist, there were ordinary cheeses, like ours.

born in 1968, as a cheese-making plant, they began to produce 3 tons of cheese per day, people worked very hard, in aprons, they had to carry these uniforms on their stomachs weighing 4-5 kg, wet, damp and hard, in the nineties we built a two-story building to this workshop, although they installed something a little newer, but everything was still not as modern as we have today, it was already in the sixth year on... we started and finished

the reconstruction, there was an old plant, they worked on baths that were 5 tons, everything was done manually, it was very hard, everything was done by hand, home i walked by tired, now everything is done automatically, we have our own program for each type of cheese, before we made five batches, now we have 20, it turns out we produce batches per day, 20 tons per day, just imagine after we produced 3 tons and 20 tons, but we did not increase the number of people, people somehow sighed, or something, there is a heart where cheese is made, there were 15 people working there per seed, now there are two people, people do not work today in these products in aprons, they are born in boots, everything is purely managed by the process. at the belimsky branch, i work as a foreman in the cheese ripening section. regular cheese comes to us, and gradually it ripens. it takes on its

taste qualities, then we taste it, i am a witness to how this workshop was built brick by brick, of course, people... knew well, we didn’t have a cheese workshop in osipovichi, but we were a little worried, a little anxious, because whole milk products, cheese production are completely different things, we had to master everything new, there were questions, of course, but we learned, we tried, after the modernizations the enterprise changed beyond recognition, firstly, our capacity capabilities changed, and secondly, the range changed dramatically, we started with... classic types of cheese, it was cream, sour cream, the same dutch, which we are now producing, and those that are produced already aged were added, which are import-substituting many european cheeses on the shelves of our retail chains, all this beauty appeared in 2012

year, before that there was nothing here, today it is... a complete cycle of milk processing, i have passed through all this myself, i saw how everything developed, how it was built, assembled, put into operation, how the first products were released, today we can proudly say that the cheeses that are produced in the republic of belarus are no worse than the same italian, french or swiss cheeses, we can be proud that these are our cheeses, which are made by technologists of our country, lyubov cheese is separate, landana cheeses, they have...

what used to be done manually with each heavy head of cheese, today is done by smart machines. the changes have been very big, initially

the enterprise was aimed at producing different types of dairy products, but when we looked at the business plan, the prospects for the development of the enterprise, we saw that in cheese making. this is the most promising development of the dairy direction. we saw the focus on - cheeses already in the distant 2003, when we bought the first site in kamenets. and this gave us the impetus of understanding that the cheese direction is very effective for further development. then we acquired several sites, in 2008 it was pinsk and stolin, the berezovskaya site and the last site is baranovichi, where we are today. cheeses are the gold and foreign exchange reserves that allow. to earn and develop, to invest in further development. this is our premium cheese, we mainly produce 60% of mazdam cheese, this is a very unusual cheese, it requires a lot of care, very strong technological support, accordingly,

high-tech equipment was purchased and the process of applying latex is applied automatically. the first batch of cheeses was made purely by hand, it was a very labor-intensive process, a difficult process, because for... operators to turn the cheese over, process it, it takes a lot of time and a lot of labor, especially today our production is absolutely fundamentally different from the european approach, because all the technologies of soviet production are basically really bulk cheeses, today we have practically no the whole spectrum of the most elite cheeses, so to speak, and we continue to look for new types of cheeses that our customers will like, our cheese production per capita is the highest among the countries of the post-soviet space 20. 7 - kilograms per person per year we produce, despite the fact that we consume four times less, we have 80% for export, unique cheeses such as raclette and mont blanc, hard super-hard cheeses are produced, of course, by kobrin factories, it is necessary

to note the uniqueness of cheeses with noble blue mold, which is produced at naroch, began their development of production in 2006, and then no one believed in the development of yes... in the soft cheese segment we have several producers, the main large one is of course turov, and no less large is the minsk region, in the field of soft cheeses new production facilities have opened in the vitebsk region in the grodno region, they produce cheeses from both cream and milk, and from whey. now, when we have everything, we have such a scale, i don’t even know how to express it, it’s joyful. it’s wonderful, and you see the result of your work, it gives you more confidence in the future. the joy of the taste of our product

gives a special pleasure in life. today , milkmaids, today, milking equipment, today, everything is already a different generation. and people have already learned to produce not just raw materials, good milk. if you look at this cheese making, developed, if it is, then agriculture is developed, the entire dairy industry. you see everything. here is an impossible task, but you just have to break it down step by step, determine what is most important, sometimes it seems that some task, well, it will definitely work out, cheese is cheese, you knead it like a child, if i see that the cheese is so good, go, i just live and rejoice.

marite iozovna melnikaite. at the beginning of the great patriotic war, she was evacuated to tyumen. in june 1942, she volunteered to join the rifle division of the red army. after graduating from a special school for saboteurs , she was sent behind enemy lines with a group of partisans. belarusian people's avengers helped her cross into the territory of her native zarosaisky district. she became a fighter in a partisan detachment and was elected secretary of the underground district committee of the komsomol, carried out propaganda work among

the population, created several underground komsomol groups, participated in combat operations, the occupiers promised a reward for the head of the komsomol member, but the locals did not hand her over. july 8, 1943, during the retreat after the undermining of the enemy ... union posthumously,

it is easy to explore belarus, it is enough to lay out a non-trivial route, today we welcome you to one of the main tourist attractions of our lezdenshchina, the lezensky district house of crafts. listen, but do you have some kind of place of attraction for talents, yes, as i understand, probably yes. this is a memorable place, because once upon a time the headquarters of the 17th red banner timkovich border detachment was located here. the most important thing is to be open to amazing secrets and facts. have you ever wondered why? in every belarusian city there is a street named september 17 so often. many of chagall's relatives

lived in liozno, his grandfather, grandmother, parents met each other here. and do not forget to give free rein to the positive emotions. this is the kind of beauty, magnificent we got. i understand that it can be used as a brooch, can be used as an ornament. headdress, look at the project the route is built on the belarus 24 tv channel, only for our viewers.