Cheese "Alice" with a mass fraction of fat in the dry matter of 50% is produced according to TU 200027027.019-2014 Is made from normalized pasteurized cow's milk, with or without the addition of dairy products and (or) by-products of milk processing with the use of sourdough by coagulating it with a milk-converting enzyme followed by special treatment of the clot, molding, pressing, maturation at a certain temperature and intended for sale and direct consumption. Consistency: Delicate, plastic, homogeneous throughout the mass. Slightly dense dough is allowed. Color: from light yellow to yellow, uniform throughout the mass. Figure: eyes of round, oval or irregular shape, evenly spaced over the entire mass of cheese.