Cheese factory and sausage factory. How the cheese factory works and how the sausage shop is equipped. Salov in Iloranta.

Today, February 11, at 17.45 Moscow time, the premiere of the video of a CHEESE FACTORY and a sausage factory in Iloranta will take place.
The premiere will last 48 minutes.
Follow the link right now, set the notification so you don't miss the premiere!

Salov on Ilorant. Today we will see cheese making, meet and talk with cheese maker Anton Salov.
Since 2014, Anton and his wife have been making cheese in the Pskov region, but a few years ago they moved to Iloranta.
It's good that the guys kept their name. Now their products are produced under the brand name "Salov in Iloranta". Semi-hard cheeses: Karisalmi, Mustasaari, Belper Knolle and others.

We look at the equipment of the cheese factory. Whose boilers are used?
The cheese factory has a very cool slicer - a cheese slicer - it's practically a Ferrari! there is also a mechanical press with an Archimedes arm for pressing cheeses.
Why do we need devices to determine the quality of milk?
The cheese is vacuumized in the vacuum machine before being sold.

But a cheese factory is not only a cheese factory, it is also a sausage factory!
One day they make cheese, the next day they make sausage.
What are the three most important stages in the production of sausage? Drying, frying, boiling, all this is done on a convection oven.
A small cutter for MEAT - I see this for the first time

We look at the room for storing cheese.
Why are there so few cheeses in storage?
How to hack a household air conditioner so that it cools the camera to 12 degrees?

Smokehouse for sausages.
What does it work on? How is it arranged? Why so small?

Great place for masterclasses! How much does a master class cost, who comes here to study? Is it entertainment for tourists when they can cook their own cheese with their own hands, or is it possible to gain knowledge and open their own business here?

We cook Mustasaari cheese, which is very similar in technology to Cachotta.
With Alexander, we cut the cheese kali and put the cheese mass into molds. At night, the cheeses are in a form for self-pressing, and in the morning they enter the brine bath.