Cheese "Armel" with a mass fraction of fat in dry matter of 50% is produced according to TU 200027027.007-2013 is made from normalized pasteurized cow's milk with the use of sourdough by coagulating it with a milk-converting enzyme followed by special treatment of the clot, formation, pressing, maturation at a certain temperature. Taste and smell: Moderately pronounced cheesy, slightly sour, creamy, without extraneous taste and smell, unusual for cheese and with a taste and aroma of fenugreek seed. Consistency: Delicate, plastic, homogeneous throughout the mass. Slightly dense dough is allowed. Colour: From light yellow to yellow. Figure: Round, oval-shaped eyes, unevenly located throughout the mass of cheese. The absence of a pattern in individual cheese heads is allowed.