Parmesan OLD cheese with a mass fraction of fat in dry matter of 40% is produced according to TU VU 691312046.032-2013 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: Pronounced cheesy, slightly salty, with the presence of crystals. Without extraneous taste and smell unusual for cheese. Consistency: Plastic, homogeneous, scaly. The dough is slightly brittle. Colour: From slightly yellow to yellow, uniform throughout the mass. Figure: The dough is dense without eyes.