the pride of the kopolsky enterprise collection elite cheeses.e thirteenth year, it was decided that at the kopol site there would be production, in addition to the russian group of cheeses, but there would be a semi-hard one... an elite group of cheeses would be produced, our specialists trained in holland, you know, they came up with all sorts of, so to speak, ideas, official, so to speak, ideas , yes, that had to be implemented here, we all know in the netherlands that parmisan cheese is produced, so in 16, our specialists decided to try to produce it here, but to produce it how, we understood that in in the netherlands they have their own technology, but it is based on the raw materials that are available. there, even taking into account, let’s say, the presence of the sea there, so the composition and herbs, feed, they were completely different, but we still decided, made a decision, well, let’s try, we made the first parmesan cheese, a year later we tried it, yes, we need to refine it a little, and after several modifications, we neverthele

people gathered here, it’s impossible without it. would show exactly the traditions of our plant, our kopolskye did it, these are cheeses with stable quality, it is rich in vitamins a, d, e, group b, pp and c, and there is more calcium in it than in milk, and a sandwich without it is not a sandwich, and pasta is not pasta, it also contains iron, zinc, sodium and magnesium, and in some varieties it also contains iodine and selenium, which is beneficial for release. the kopal cheese makers are famous for the health of this very tasty product. cheese, it can be compared to a living organism, which is influenced by all factors, mood, well, i’ll even say, there is a positive aura, so that this cheese turns out decent, tasty, remarkable organoleptic properties, well, which our customers can then appreciate and taste in order to continue buying, it must be treated with dignity: this is the most complex production of all food production. cheeses have been brewed in kopalshchina for a long time. in 1924, this land was discovered . then dutch cheese was cooked in

best in europe, the progress of vertelishki, and even entire districts of the republic, grodno, kopolskyky. and all this during the period of khrushchev’s reforms, which in general... throughout the country led to sad consequences. belarus went its own way. by the end of the decade, agriculture in the republic had become profitable for the first time in the post-war period. from 1950 to the early 1960s, the volume of agricultural production increased in the republic by 2.2 times, while in the ussr as a whole it increased by 1.6 times. a republic for many. meetings with village workers, belarusian hospitality, belarusian beauty inspired inspiration from sacred motifs. on one of their visits, alexander nikolaevna and nikolai nikolaevich visited vladimir bidula, they walked for a long time around belovezhskaya pushcha, the next day they performed at the cultural center in front of collective farm workers. nikolai dobronravov came out and, apologizing that his poems were still raw, began to read the first lines. a peaceful chant, the hidden distance, the light of the crystal dawn, the light