It seems on the face of it, that domestic сыроварение is a process difficult and трудозатратный. But it not so! It is enough to master a few important rules, choose the correct compounding and exactly to follow her. Konstantin Жук wrote a book for cheese-makers-amateurs, in that in detail described all stages of preparation of cheese in domestic terms, - from the choice of raw material to the ideal recipe.A publishing design is stored in the format of PDF A4.