The Republic of Adygeya is famous for its cheese, Adygei cheese. There are several large cheese factories in the region and we are heading to one of them.
Local people say that it is very difficult for a small cheese production company to stay in business because the market is occupied by large and influential enterprises.
Some say that they maintain iron discipline at factories, close to the military one.
We are at the factory and there is nothing extraordinary here.
In fact, all production secrets are hidden behind this door. There, boiling pasteurized milk undergoes caseation. Then, they separate cheese from whey with a colander. That’s it.
They remove unnecessary water.
And sprinkle the cheese mass with salt.
After that, they let the cheese mass dry out.
15 minutes later they turn the cheese over and leave it for another 15 minutes.
Really nice colorful bowls!
After the cheese gets cold, it goes to the packing department.
The bowls go to the washing department.