Павел: Я использовал Google Translate для отправки на английском на форуме. Я посмотрел на прицепе, и это очень хорошо сделано. Я использую Google Translate много общаясь с китайским поставщиком, и это, кажется, сделать лучшую работу перевод с английского на русский и наоборот. Вы можете попробовать его. У вас очень хороший сайт, и с нетерпением ждем фильма.
The above was a response to Pavel (Paul), courtesy of Google translate. Not sure why he would post Russian on a English-language website
. His website is interesting as his video trailer. This guy loves cheese, but I checked out "The World Encyclopedia of Cheese" and while there are a few from eastern Europe (Romania, Slovikia, etc.) I couldn't find any from Russia. Maybe Paul will change that
Here is the translation:
Dear cheesemakers and all who would like to start making cheese!
I finish shooting the first film an instructional video course on making cheese. In the first film I show an example of simple cheeses basic usage of milk coagulating enzymes ( flocculation method (Flocculation method) control the formation and consolidation of the bunch ) and bacterial cultures (making the leaven of dry crops (mother culture bulk), as well as ways to control the acidity of the indicative without the use of instruments). All cheeses in the film I do without any special equipment , except for a thermometer , using only what is available in any kitchen. At the same time , I explain , without going into the intricacies of science , the basic processes occurring in the transformation of milk into cheese , so you can not only see the "how" , but also to understand the "why" all the changes occurring in milk and cheese . These explanations will help you get cheese with such properties as you want and change the finished cheese recipes according to your desires, knowing in advance what these changes will lead .
If you are interested in the first film , I'll start shooting the second film , which will focus on the manufacture and aging of different semi-hard and hard cheeses. The second film would rely entirely on the methods and techniques shown in the first film .
Book the first film and express your wishes on the content of the second film .www.cheesehead.ru