Production procedure relates to the technology of milk processing and particularly to cheese production of cheese having noble blue moulds (Penicillium roqueforti). Invention hereby achieves increase in biological and health value of cheese (due to the presence of pure bacterial culture Lb. Acidophilus and Bifidobact. Bifidum and Laktoalbumin and Laktoglobulin as well). Invention hereby achieves increased cheese randman at 7-10 % (due to ripening of Laktoalbumina and Laktoglobulin into a cheese mass). Invention hereby reduces time of total cheese ripening at 40-45 days due to application of activated bacterial cultures of special sorts Penicillium roqueforti).
