Oleg I started developing cheese making on my own as a programmer. Before changing activities, he studied in detail the entire process “from A to Z.” To this day he participates in all stages production process. We will talk about cheese making in Russia, farming and much more.

Oleg Sirota: Farming is hard work. Many people believe that a farmer is a person who gives grass to a goat and then watches it frolic, ride on a cart and enjoy nature. This is wrong. Farming, regardless of the country (Russia, Germany, Switzerland, etc.) is hard work without days off or vacations. When I asked a farmer I knew when his day off was, the answer was that it was while he was in college. Rural labor noble, it’s inspiring that you can touch the results of your work, but you have to be prepared for the fact that it’s hard.

VIEWER: What is the motivation then?
O.S.: I dreamed about this since childhood and this dream did not let me go. I loved and continue to love cheese; I can do without meat, but not without cheese. I entered an agricultural university, but after graduating I received a meager salary, since collective farms collapsed and agriculture was in decline. And I went into a field that was actively developing at that time - Computer techologies. I started programming, created a website and further developed in this direction, working for 10 years. While working as a programmer, I began to develop a complex that I could not touch the results of my work, which prompted me to become a farmer.

VIEWER: What exactly was the trigger for such a decision?
O.S.: I dreamed about cheese making for a long time and did nothing. But one day I was riding a bicycle from Moscow to St. Petersburg, it was August 7, 2014, and while in the Novgorod region, I read in the news that an import substitution program was beginning to be implemented. I decided: now or never. And quickly, so that there was no turning back, I wrote on my blog that I was starting to fulfill my dream and start making cheese. My ancestors, like the ancestors of many Russians, were associated with agriculture. My great-grandfather was dispossessed and shot in 1937. Probably my return to the village is some kind of revenge for the fact that my family moved away from Agriculture. Cheese making disappeared in Russia after the 1917 revolution. Cheese makers were wealthy people, and the Soviet government destroyed such people. I drew up a business plan, which I took to the mayor’s office. I was allocated land, and I began to smoothly sell my property (an apartment, two cars, etc.), borrowed money from anyone I could and began to build a cheese factory.

Dasha Bogachkina: Where have you studied?
O.S.: I studied in Germany, where, unlike Russia, they mainly give practical skills.

D.B.: Your first cheese?
O.S.: I cooked my first cheese in a saucepan before my trip to Germany, after reading information on the Internet. It was cheese for myself and my family. At the same time, I spoiled a lot of milk...

VIEWER: What is cheese making for you now: a business or a dream come true?
O.S.: First of all, it is a way of life. I lost money, so cheese making is hardly a business for me. I am a romantic and I dream that there will be more cheese factories in Russia.

VIEWER: If sanctions are lifted and foreign cheeses appear again, will you be involved in cheese making?
O.S.: I have personal plan. I love making cheese and will do it in any environment, even at a fairground.

VIEWER: Is your cheese competitive?
O.S.: In terms of quality, yes, but its cost in Russia is much higher than in Europe, since there it is dated by the state. If we manage to reach a production level, then perhaps the cost of cheese will decrease.

VIEWER: Are there any problems with selling products?
O.S.: Now in Russia those involved in high-quality cheese making have no problems with sales.

VIEWER: How difficult is it to find workers?
O.S.: I currently employ four people. These are refugees from Donetsk. One of them is a former miner, he has a tremendous capacity for work.

VIEWER: Were there no workers from the local population?
O.S.: Yes. This is hard. Unfortunately, there is very little working population in the village, but I believe that we have a chance to turn the situation around.

VIEWER: Did the state help?
O.S.: The state helped with the land and, thank you very much, for not interfering. Now they promise to give a grant for the construction of a barn, but nothing is clear yet.

VIEWER: Do you buy milk from other producers or have your own cows?
O.S.: I buy milk in the Moscow region, in the Kaluga region, but I’ve already had a lot of grief with milk, so I want my own farm.

D.B.: What are the problems with milk?
O.S.: These are mainly problems of unwashed hands, poor production standards, and the demand for good milk has now increased sharply and there is not always enough of it.

VIEWER: How do you test milk?
O.S.: We have our own laboratory where I analyze the fat content and acidity of milk, but there are three more state laboratories where I also send samples.

VIEWER: How can you tell that there is no wormwood in milk, because it makes it bitter?
O.S.: The problem is not so much wormwood, but rather poor quality silage, and this becomes clear only during the cheese making process.

VIEWER: And what to do if you didn’t understand this right away, but, for example, the next day.
O.S.: You have to be prepared for the fact that you will have to throw away some of the cheese, so the question of building your own farm arises again.

VIEWER: How much should quality milk cost?
O.S.: I buy from the farm without delivery - 35 rubles per liter.

VIEWER: Do you make cheese based on what recipes: do you restore old ones or create something of your own?
O.S.: There is one pre-revolutionary recipe, I found it as follows: having gone to Switzerland, I wanted to find the descendants of a repressed Russian cheese maker. To my surprise, I found an 86-year-old grandmother and a 91-year-old grandfather, who were descendants of the brother of the deceased cheese maker. They still have a book with recipes, which I studied with pleasure.

VIEWER: How many types of cheeses do you make?
O.S.: Possibly up to 10, but there are currently two types for which there is suitable milk. In Russia, before the revolution, cheese was made mainly in the summer, when cows grazed in the meadows. In spring, the quality of feed decreases, and the quality of milk decreases accordingly, so it becomes problematic to cook some types of cheese.

VIEWER: Why can’t our large factories with their technologies produce high-quality cheese?
O.S.: Because it is not cost-effective, but it is cost-effective to use palm oil and milk powder. True, now we have large factories that make cheese from milk. This is a definite plus; this has never happened before. Slowly everything is getting better. A cheese maker of mine I know from Adygea has now reached a volume of five tons of cheese per month. It's not bad.

VIEWER: Is there a guild of cheese makers in Russia?
O.S.: Unfortunately no. We will get there someday, but it will take time. It is necessary that cheeses from different producers be of the same high level.

VIEWER: Do you have any reference point, an example to follow, whose cheese seems to you to be a model, and you want to cook the same?
O.S.: In our country - no, but cheese makers in Switzerland and Germany are very good. I make hard cheeses, while others are good at making soft varieties.

VIEWER: What is your pride?
O.S.: Did well in winter period Austrian mountain cheeses and Swiss cheeses are a step towards Parmesan. I really want Russians to be as proud of cheese one day as the Swiss, Italians, Dutch, etc. do now.

VIEWER: What is needed to cook high-quality parmesan in Russia?
O.S.: First of all, the quality of the milk is important. The story with Parmesan is interesting. They write to me that to get real Parmesan you need alpine meadows, but they don’t know that in Parma there are no mountains, and therefore no alpine meadows. That is, you just need to achieve the proper quality of milk to get high-quality Parmesan. Maybe even in the near future we will start cooking Parmesan. Now I am translating Swiss instructions for cheese making, however, I find a lot in common with the instructions that were in force in the Soviet Union.

VIEWER: How do you sell cheeses? How to find your products?
O.S.: We still sell cheese in own store, which is located at the cheese factory. There it is fully implemented, so there is no need to go anywhere.

D.B.: Are there any pre-orders?
O.S.: Yes, hard cheeses are available for pre-order. What happened was that I miscalculated the business plan and the money ran out before the cheese factory started working. I wrote on my blog that I am ready to make cheese for prepayment. 800 people responded. An astronomical amount of money was collected, which allowed us to start working. This form of activity has continued to this day.

VIEWER: Do you make goat cheese?
O.S.: I don't really understand how to work with goats yet. Although the market is promising.

D.B.: If someone wants to hire a job for you, what will they have to do?
O.S.: If there is a vacancy, first of all it is a can washer. Washing and cleaning are the most important things. Of your entire working time, you are only a cheesemaker for 4-5 hours, and the rest of the time you are a washer and cleaner. If a person does not understand that cleanliness is the main thing, he should not be allowed into the cheese factory.

VIEWER: What are the features of a mop for a cheese factory? Is it possible to make a business with it?
O.S.: I think it's possible. This is a promising project for a startup. The mop must absorb moisture very well so that it leaves a dry streak behind.

VIEWER: How are things going with the production of blue cheese in Russia?
O.S.: This production is developing, but, like me, there are problems with the quality of milk. But now quite high-quality domestic blue cheese has already appeared.

VIEWER: What is your attitude to the fact that 90% of cheeses on sale are of poor quality?
O.S.: It is unlikely that this problem can be solved quickly, although labels about the use of palm oil have begun to appear. Over time, I think everything will get better.

VIEWER: Is there something romantic about being a cheese maker or is it just hard work?
O.S.: I love it and I don't regret anything.

VIEWER: Are there any occupational diseases?
O.S.: Over time, arthritis is possible. The problems are related to overhydration, since every day you are in a bathhouse.

VIEWER: Would you like to invent your own cheese recipe?
O.S.: Not yet. Now, on the contrary, the task is to achieve the quality that was initially set. Perhaps in the future something of our own will come out.

VIEWER: What exactly technologically determines the type of cheese?
O.S.: All. Any technological stage has certain characteristics. Cheese can go bad at any stage.

D.B.: What would you like to wish to young guys who dream of becoming cheese makers?
O.S.: Cheese maker is a very popular profession in our country, but you need to study a lot and be interested in a lot, teach German to study in Germany or Switzerland.

The profession of cheese sommelier comes from France, the country of gourmets. But not every gourmet can become a sommelier. The European Cheese Center in Hannover reveals the secrets of craftsmanship.

To get acquainted with the profession of a cheese sommelier, we went not to France, but to the European Cheese Center in Hannover. It is also called the “cheese Disneyland” of Europe. About 2,500 varieties of cheese from all over the world are stored in the local warehouses. By the way, they are not stored there for long, but are sent to different outlets throughout Germany. Most of the cheeses that can be seen on the shelves of German shops or in expensive restaurants have passed through the European Cheese Center in Hannover. There is also a cheese museum here, and the only one in the country The educational center, who trains certified cheese sommeliers.

Rare profession
“There are barely six hundred such specialists throughout Europe, so this profession can be considered rare,” emphasizes the head of the training center, Katrin Heuer. And then he warns: “Just don’t confuse cheese sommeliers with the Italian “Parma listeners,” who determine the ripeness of Parmesan by ear, hitting the cheese heads with silver hammers. The profession of cheese sommeliers is, first of all, a huge amount of knowledge, experience in working with cheeses and literally a subtle sense of taste.”
Every year, the training center in Hanover graduates about 40 certified cheese sommeliers. Twice a year - in February and August - paid courses are held, which cost about 4,000 euros including accommodation. But this does not mean that you can buy a sommelier diploma. The competition is big: five people for one place. Typically, in a group of 20 people, three or four fail the final exams, but they have the opportunity to repeat the course the following year.

Not just working in restaurants
Ute Ahlers has been working with cheeses for two decades. For many years it stood behind the counter of a specialized store. At the European Cheese Center, where she trained as a sommelier, her talent was immediately noticed and she was invited to work. “To become a sommelier, you need to have at least five years of experience working with cheeses and have extensive knowledge in this area. Otherwise, you simply won’t be able to complete the two-week intensive course to obtain your diploma,” emphasizes Alerz.
Many people believe that a sommelier’s place of work is in expensive restaurants. In principle, this is how it is, explains Ute Ahlers. A cheese sommelier is someone who comes to your table and offers different types of cheeses. He can answer any question from guests, be it the name of the cheese, its taste, or the foods with which the cheese is best eaten. In addition, the sommelier must be able to correctly compose the so-called cheese plate: from delicate-tasting young varieties to spicy cheeses of increased hardness.
“But there are also quite a few sommeliers who work in supplying companies like ours. We advise customers on all issues related to production, prices and taste of different types of cheese,” emphasizes Ute Ahlers. According to her, a sommelier must know the intricacies of making and storing cheeses. Today, any supermarket that has a large cheese department tends to have its own sommelier. The sommelier must be able to determine the type of cheese with his eyes closed, just by smell. For example, high-quality camembert smells of earth and champignons, and brie with a velvety crust of white mold smells of hazelnuts.

Iron rules
A cheese sommelier must trust not only his nose, but also his tongue. “The tip of the tongue is most sensitive to sweet tastes, the root of the tongue is most sensitive to bitterness, and the edges are most sensitive to salty and sour,” Alerz explains. — Every sommelier knows that saltiness is most quickly felt, followed by sweetness, acidity and bitterness. The taste of bitterness lasts the longest, so you should not start tasting cheeses with this taste. In addition, it is impossible to immediately determine the taste of cheese by putting it in your mouth. Cheese must be chewed thoroughly before you evaluate it.”
Cheese sommeliers have strict rules: drink alcoholic beverages in moderation and it is best not to smoke, otherwise it will be more difficult to perceive all the shades of taste and smell of the product. Especially when you consider that there are more and more varieties of cheese every year. The sharpness of taste perception depends not only on the innate abilities of the taster, but often also on his mental and physical state: whether he is cheerful or depressed, whether he is full or hungry, whether he had a cold before tasting, etc.
“We have cheese tastings four times a year. And this is a very important time. We have about a hundred different varieties on our tables, and we must select the best ones to include them in our assortment and ensure that these varieties will be in demand among customers,” emphasizes Ute Ahlers.
No strangers are allowed to the tasting; strong odors such as cigarette smoke or printing ink are excluded. On the day of work, the tasters themselves do not use perfume, do not drink coffee, and do not eat sweet, spicy or salty foods.

Cheese geography
The price of high-quality and tasty cheese can range from 50 to 70 euros per kilogram. It all depends on how much work is put into its production. A cheese that has been ripening for three years will be more expensive than one that has been waiting in the wings for only a few months. Goat cheese is always more expensive than cow's milk cheese.
According to Ute Ahlers, Germany is inferior to France, Italy, the USA, Greece, Holland and Spain in terms of production and number of cheese varieties. There are many small cheese dairies here that sell their products in the regions, but outside the country they are almost unknown. The taste preferences of Germans largely depend on geography. For example, in North Rhine-Westphalia, in the west of the country, Dutch Gouda cheese and Altenburg goat cheese are popular. Residents of the north of the country love semi-hard Wilstermarsh cheese.
In the south, people eat more Emmenthaler, Bavarian blue cheese and Cambozola - a mixture of French Camembert and Italian Gorgonzola. “However, in addition to domestic ones, Germans willingly eat French and Italian cheeses,” notes Ute Ahlers. She admits that she used to enjoy eating gouda, but today she knows what to eat and where to eat it the best varieties. I recently discovered American cheese with a coffee bean flavor.
The expert does not recommend getting carried away with low-fat cheeses. “The fact is that fat is the carrier of taste and aromas. The less it is in the cheese, the less flavor it has. We must remember about moderate portions. It’s better to eat less, but with pleasure,” she advises.

Where does milk come from? Who works on the farm and dairy? How do machines help people at work? How are cottage cheese and yogurt made at a dairy? And much more for you and your children.

Children about professions: who makes dairy products?

Many modern preschoolers have very distant and often distorted ideas about professions, about where food comes from and how people work to ensure that we have fresh bread, delicious yogurt or rosy apples and healthy vegetables on our table every day. But work and diligence (love of work, when a person does his job from the heart, with joy, finds his place in life and in his profession) are the basis for the prosperity of any society, any country, any family. And this foundation is laid precisely in preschool age.

It is very important that a child, even before school, gets acquainted with the varied work of adults, learns to appreciate the results of this work, learns about people’s attitudes towards their favorite work, their favorite profession, learns to overcome difficulties and is not afraid of them, orients themselves in a very wide and diverse modern world professions of adults, depicted them in his creative role-playing games, trying himself in the role of a farmer, now a seller, now an artist, now a doctor, depicting in the game the relationships between people of different professions, their mutual assistance and mutual assistance. After all, by playing, the baby learns about life and himself in this life. No wonder they say: how a child plays, so he will live! And the material for the game is provided by life itself, from which the baby receives Interesting Facts and tries to reflect them in his game.

Now it’s not very easy to show children the work of people, since in many ways it is automated, and entrance to enterprises is closed. And you can’t take a child far from home. But video tours, which became possible thanks to the advent of computers in our lives, come to our aid. And with the help of which the child will see what adults do when they “go to work” and how adults of different professions work now.

And today I want to introduce everyone to where dairy products come from on our table, who makes them and how. In this article you will find three videos with recommendations for using them with preschool children.

It is best to watch these videos not in one day, but in parts, with breaks of several days. These days, remember interesting facts, play at a farm, a dairy factory, a store (the driver brings milk, the laboratory assistant takes milk tests, the factory workers make cottage cheese or yogurt from the milk, they take it by car to the store where we buy it). Usually, children, having become acquainted with something new, immediately try to transfer it into their play if adults create the conditions for this.

1. For children about professions: What and how is milk made? Video tour of the farm.

From this video you will learn:

-Who gives us milk?

—Where do cows live? (on the farm) What is a farm? What's on the farm? Who works on it?

— Why does every cow on the farm have a collar on its head?

— Are there any breeds of cows? What breed of cows live on farms?

Talk to your child after watching the video, ask him: “What did you like most about the farm? If you were to go to a farm, what would you want to see first? To do? What else would you like to know about the farm?”, ask him the questions above. Ask what professions people work on the farm and what they do - veterinarian, milkmaid, workers, drivers. Offer to play farm.

2. For children about professions: what do they do at a dairy factory?

Remember with your baby all the famous dairy products. You can look in the store what is sold there (ryazhenka, sour cream, yogurt, kefir, yogurt, cottage cheese, cheese, cream). Ask why these products are called “dairy” (because they are made from milk). How are they made from milk? And how is it that milk is liquid, but cottage cheese made from milk is not liquid at all, but crumbly? Listen to your child's suggestions.

Ask your child where the milk is taken from the farm? Children often say that he is being taken to the store. Remember that milk is transported in large tanks. Do we buy food from the tank at the store? No. We buy them in boxes, cups, and different packaging. Who makes dairy products from milk and pours them into these cups? Where is milk transported in tanks from the farm? Listen to your child’s suggestions and invite him to watch a video that answers these questions.

It is very important that even before watching a video about the work of workers dairy plant, the kid tried to reason, to guess what and how they were doing. This teaches children not to immediately receive ready-made answers to questions, but to think for themselves, solve problematic problems, and prove their point of view.

From this video you will learn:

- Where is milk transported in tanks?

— who does milk tests and why?

- Which milk is called “raw” and which is “pasteurized”? Why is milk called so interestingly - not just “hot” or “boiled”, but “pasteurized”? Where did this word come from?

- How is cottage cheese made at a dairy factory?

If you have the opportunity, show at home how you can make cottage cheese from milk. It is very interesting for children to watch these magical transformations liquid milk into crumbly cottage cheese! This is a real experiment, the result of which always delights children!

• buy milk in the store together with your child (it must be fresh, 3-day or 5-day old), it is important to go to the store with your child and buy it for the “experiment”, “our secret”.
• pour into a three-liter jar (no need to close the jar), cover with a towel (to keep it dark) and place in a warm place.
• wait three days. During these three days the milk does not need to be touched or stirred, but it is very interesting to watch it with the child - has anything changed?
• After three days, the baby will see that the milk has become different - it has fermented. At the bottom there is whey, and at the top the denser part is yogurt.
• We take the curdled milk and place it in a saucepan, heat it a little on the stove until it becomes warm (10-15 minutes) and leave it to cool for several hours.
• After that, put a thick cotton cloth in a large bowl and pour the resulting mass into it. We tie a knot and hang our bag over the pan so that the whey drips into it.
• As soon as all the whey has drained, the curd is ready. That's how much work you need to put in to make simple cottage cheese!

A child who sees food being made and participates in it himself begins to relate to these products in a completely different way! And even unloved products become favorites! I’ll give my example here, because as a child I hated cottage cheese until I made it with my grandmother. Since then I love him very much! My grandmother also introduced me to zucchini pancakes, beets and other healthy dishes, which I didn’t really like. Having made them together, seeing the wonderful transformations, they became very interesting and tasty for me.

After that, watch the video again - how is cottage cheese made at a dairy factory, what is used at the factory instead of our jar, instead of our rag in which the cottage cheese hung, where the whey flows. Such a comparison always captivates a child. He begins to be surprised and compare: “This is a bowl! So huge! Bigger than our house!

3. For children about professions: how is yogurt made in a dairy factory?

Many children love yogurt. And therefore, it is impossible to do without a story about how it is made.

From this video you will learn:

— where is yogurt made?

- What interesting things are in the workshop?

- Why do we need “tanks” in the workshop? Draw the child's attention to this word. Say that in our language there are many words that sound the same but mean different objects (for example, a door key and a key - a stream, a pen for writing and a baby's pen-hand).

- Why do you need to wash your hands before entering this workshop?

— Why do dairy factory workers need a special uniform?

- Why are bacteria needed in yogurt?

— what is done on the assembly line?

— how was yogurt made before, when there were no dairy factories yet?

Telling children about professions, we introduce them to the world of adults, to the values ​​that exist in this world. We help children find new content for games and awaken children's curiosity.

Good luck to you! I wish you new discoveries and an exciting journey into the world of professions!

1. educational stories in pictures, presentations for children, videos and filmstrips, games and pictures with educational tasks.

There are many professions in the world that most of us simply don’t know about. This list includes just a few of them:

1. Professional mattress jumper

A man who gets paid to jump on mattresses tells people to stop laughing. There's nothing funny about jumping on mattresses day after day. Mattress after mattress. People refuse to understand. "It's a job," says professional mattress jumper Reuben Reynoso. “This job is not for everyone - there are The right way jumping and wrong." Reynoso, who jumps on three mattresses a day, gets the job done right. He doesn't try to jump high. He doesn't fall flat on the mattresses and doesn't do somersaults. He doesn't land on his fingers, his fingers help him work. It's not a springboard after all, it's a $2,750 mattress. “This is not a game,” Reynoso says, jumping up and down. "Not for me". By the way, we have already written about it and even a little about the process of “trampling” the mattress.

2. Professional moral hacker


Is it possible to be a hacker, but at the same time a good citizen? It's actually, perhaps, what's more, it's a well-paying office job: According to a survey, one moral hacker earns more than $170,000 a year, and on average they earn about $92,000 a year. Ethical hackers help companies find bugs and weaknesses in their software.

3. Professional pencil sharpener


Everyone can sharpen their pencils, but who wants to put in that much effort? Send your pencils to David Rees of Artisan Pencil Sharpening and he will sharpen them to perfection and send them back with shavings and a certificate of quality.
Here's how Artful Pencil Sharpening works: You can send him your favorite pencil, but he usually sharpens classic No. 2 pencils with "love and care." He covers the sharp end of the pencil in a special plastic cap, and then sticks the entire pencil into a large, sturdy tube that looks like something out of a science experiment. You can even throw a pencil in this form against the wall and it won’t break. Price? $15.

4. Professional cuddler

Meet Jackie Samuel. She works as a professional cuddler. Samuel's "private cuddling sessions" cost $60 an hour, according to her website. No sex, just cuddles.

“This is not about sex, and I say that right away,” says the 29-year-old woman. Jackie's mission, according to her website, is to "make the world a gentler place with every cuddle."

It also helps pay for her studies and provide for her young son. It turns out there are a lot of people who need a hug. Samuel earns up to $260 a day and hugs 30 men in a week.

Samuel, who opened her business in 2012, has strict rules. She only cuddles in her home and clients are not allowed to touch “any part of her body that is covered.” underwear under her pajamas."

So who pays for the hugs? Samuel says her clients include retirees, war veterans and people without a permanent partner.

5. Professional cheese sculptor

Sarah Kaufmann is one of three people in the United States of America who make their living by carving cheese. Yes, it's true - the "Cheese Lady" is a professional cheese sculptor.

Why cheese? Michelangelo used marble. Sarah Kaufmann uses cheese. What attracted this sculptor to cheese? Is it a strong love of sharp cheddar or the fact that she comes from a state famous for its cheese, Wisconsin? No, as Kaufmann says, “The cheese found me.” Moreover, she says, “It’s much nicer to work with cheese than with wood or stone. You can have a snack while working.”

6. Professional urine collectors


Hunters often use deer urine to attract prey. Specifically, they use the urine of female deer that are ready to mate. So where do hunters get this urine? Professional urine farmers like Judi Collora.

The key to success in this profession, she says, is understanding that different amounts of urine can be collected at different times of the year. “It all depends on how thirsty the deer is. They drink a lot more in the summer when they are hot than in the winter when it is cold.” The less they drink, the less they urinate, and the more less money receives a urine collector.

Mrs. Collora said the most common question they get asked is how they know when is the best time to collect urine from females before mating. “This is not nuclear physics,” she laughs. “You let the male in to them. When he climbs on the female and she allows him, it means she is ready to mate. When they finish their work, collect their urine. That's our whole business plan."

7. Professional Food Tester for Poison


You may know that the ancient Egyptians and Romans hired inspectors like these, but did you know that the “taste the food to see if it contains poison” profession still exists today? According to rumors, Vladimir Putin uses the services of several “food tasters” who travel with him and... taste his food. All of his dishes are tested by a medically qualified professional taster to ensure the food is safe.

George W. Bush also had two former FBI agents sample his every dish during his visit to London.

8. Professional golf ball diver

What if you could work all day on the golf course while diving? When golfers hit a ball into a hazard, most golfers look at it, say something bad, and take another ball. The water, of course, is not as clear as in the Caribbean islands, and it does not have such beautiful corals as in the Great Barrier Reef. It's cold, dirty and unpleasant work, but somebody has to do it. For golf ball divers, poor golf provides a large number of work. Workers dive about 4 times a week and typically collect about 4,000 golf balls in a single day.

Plus, golf ball divers earn up to $100,000 a year. Not a bad pay, right?

9. Professional cat catcher


Her services cost $80, but her skills as a professional cat catcher (probably the only one in New York) are worth it. Jordana Serebrenik has a talent for safely trapping domestic cats. She's so good at it that people hire her to come to their home and herd their protesting felines into a carrier.

10. Professional behavior coach for a university sorority

If you want to succeed in life, you should definitely join a university sorority. Spend your first few months at university joining a club, because that's when you need to impress girls three years older than you. Their opinions about your body, intelligence, personality and values ​​are very important. Use the services of professionals who train young girls so that they can make the best impression.

These coaches began their work in 2009 after hearing about the failures of their daughters' friends. About 50 mothers and their daughters—“chickens,” as their coaches affectionately call them—attended a conference in April (each couple paid $100) where they were advised on how to dress and how to collect documents.

There are quite a lot of documents. A smart future sorority member will have a resume that emphasizes service to the community, leadership, academic excellence and teamwork, as well as letters of recommendation from university alumni.

With the help of Ms. Foster and Ms. Grant, who wears a pink boa to conferences, Ms. King asked 10 graduates to write recommendations for their daughter. In order to earn this, she sent graduates a professional photograph of her daughter and a resume. To thank her, she sent them a bottle of wine.

Characteristics of work. Feeding flasks of milk to the scales. Draining milk into receiving baths. Draining part of the whey from cheese baths during manual whey removal. Laying bars of cheese mass into molds when forming and cutting a layer in cheese baths. Separation of cheese whey. Transportation of molds with cheese to the presses, and the pressed cheese to the salting room. Transportation of cheeses on trolleys during cheese care operations. Preparing cheeses for shipment. Labeling of boxes. Wrapping cheeses in paper and placing them in boxes.

Must know: basic properties of milk and cheese; basics of cheese production technology; basic rules for caring for various types of cheese; purpose and composition of detergents and disinfectants; packaging rules.

§ 59. Cheesemaker of the 3rd category

Characteristics of work. Managing the production process of low-fat cheese. Filling bathtubs with skim milk and buttermilk in the prescribed proportions. Adding starter, coagulating enzyme solutions and chemicals. Monitoring the coagulation process. Determining the readiness of the clot. Curd cutting, staging, grain processing. Draining the whey. Salting cheese in grains in accordance with technological instructions. Forming cheese. Carrying out self-pressing, pressing cheese in accordance with technological instructions. When molding cheese into barrels, they are densely packed with grain and pressed. Moving the cheese to the salting department, salting the cheese in the brine. Caring for low-fat cheese during ripening, with or without packaging cheeses in film. Turning, wiping, washing cheeses. Labeling and waxing of cheeses. Filling the surface of cheese molded into barrels with a paraffin mixture. Weighing, packaging, preparation for shipment.

Must know: arrangement of serviced equipment; composition and properties of skim milk, buttermilk and cheese; technology for the production of various types of low-fat cheeses; requirements for the quality of raw materials and cheese used; consumption standards for raw materials and materials used.

§ 60. Cheesemaker of the 4th category

Characteristics of work. Conducting the process of production of fatty cheese in baths, cheese makers. Preparing equipment for work. Filling bathtubs or cheese makers with normalized milk. Adjusting the fat content of the mixture before rolling. Adding starter, coagulating enzyme solutions and chemicals, bringing the mixture to required temperature coagulation. Monitoring the coagulation process. Determining the readiness of the clot. Cutting the curd, setting and processing the grain, second heating. Removing whey, regulating the lactic acid process, partially salting the cheese mass in the grain, kneading the cheese grain. Transfer of finished grain with whey to molding using the overflow molding method. Formation and pre-pressing of the layer when molding cheese in baths, participation in cutting the layer and laying bars of cheese mass into molds when molding by hand. Control over the process of self-pressing and pressing of cheese, transferring it to the salting department.

Must know: arrangement of serviced equipment; composition and basic properties of milk and cheese; cheese production technology; possible defects of cheese and methods for their prevention; purpose and rules of use of the control, measuring and control devices used; requirements for the quality of raw materials and cheese used.