The new handbook covers in detail almost the entire range of issues of modern cheese making, taking into account the established production practice and Russian legislation. The issues of quality and preparation of milk and other components used in the production of cheeses, as well as the general technology of cheese making (milk clotting, clot processing, molding, pressing, salting, ripening) are considered in detail. The main technological problems are described, the causes and methods of preventing and eliminating cheese vices are indicated.