Cheese "Ramses" with a mass fraction of fat in dry matter of 46%. It is produced according to TU VU 200027027.008-2013. It is made from pasteurized cow's milk, by coagulating it with a milk-converting enzyme preparation using special bacterial starter cultures, followed by special treatment of the clot, formation, pressing, maturation at a certain temperature. Taste and smell: Pronounced cheesy, with the presence of sharpness, light spice, salty, without extraneous taste and smell, unusual for cheese. Consistency: The dough is dense, homogeneous throughout the mass. Color: from light yellow to yellow, uniform throughout the mass. Figure: Missing.