Fribourgeois cheese with a mass fraction of fat in dry matter of 50% is produced according to TU 200027027.006-2013 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, with the presence of a gently fruity, nutty and subtly sweet taste, without extraneous taste and smell, not characteristic of cheese. Consistency: Elastic, homogeneous throughout the mass. Colour: From light cream to cream, uniform throughout the mass. Figure: Round, oval-shaped eyes, evenly spaced over the entire mass of cheese, with a diameter of up to 1 centimeter. Their uneven arrangement and the absence of a pattern in individual cheese heads are allowed.