FIELD: food industry.;SUBSTANCE: invention is related to dairy industry. The method involves milk normalisation in terms of fat, pasteurisation, introduction of water solution of calcium chloride, a direct addition starter containing mesophilic and thermophilic cultures strains, addition of Penicillium roqueforti mould, addition of an enzyme preparation. The mixture is curdled; the clot is cut, formed; salting is performed with brine with salt concentration 20% and temperature 8°C by way of maintaining the cheese in the brine during 3 days. The cheese is dried for 1-2 days, pierced; the cheese ageing proceeds at a temperature of 8°C and air humidity of 90-95% for 20 days; the cheese is packed in foil and subsequently aged at the temperature during 40 days.;EFFECT: invention allows to accelerate speed of musty cheese production process due to using unripe milk in production, to reduce the cheese ageing term without modification of organoleptical properties and to extend the range of milk products manufactured.;2 cl, 5 tbl
展开▼
