The "Russian" young cheese with a mass fraction of fat in dry matter of 50% is produced according to STB 1373-2009, TI RB 200027027.003-2009.It is made from pasteurized cow's milk, by coagulating it with a milk-converting enzyme preparation using special bacterial starter cultures. Taste and smell: moderately pronounced cheesy slightly sour. Consistency: the dough is tender, plastic, homogeneous throughout the mass. Slightly dense dough is allowed. Color: from light yellow to yellow, uniform throughout the mass. Drawing: on the cut, the cheese has a pattern consisting of irregular, angular or slit-shaped eyes, evenly spaced throughout the mass.