This paper examines current issues related to the characteristics of cheese consumption in Russia, and provides a comprehensive description of the nutritional and biological value of cheese as a vital food product in the diet of a modern person. This paper contains detailed information on the current state and prospective directions of development of Russian cheese making at the federal and regional levels, a detailed review of the state of the domestic cheese market after the introduction of sanctions against the Russian Federation and the departure of foreign manufacturers of dairy equipment and components for it, food and technological additives, starter cultures and enzyme preparations necessary for cheese production. This paper describes modern ingredients necessary for cheese production: starters, protective cultures, new generation milk-clotting enzyme preparations. It has been shown that for the development of cheese making in Russia and the production of high-quality cheeses, the indicators of the quality and biological value of milk, its chemical composition, physicochemical and technological properties, depending on the season of the year, as well as the diet, health status, breed and conditions of keeping the dairy herd, are of primary importance. This article provides information about the activities of the company Uniline LLC/Sacco System, an integral part of which is close interaction with experimental shops, small and large enterprises for the joint production of pilot batches of elite cheeses, conducting industrial internships and training seminars by leading specialists of the company, together with scientific and educational organizations of the country in order to train highly qualified personnel for the dairy industry and improve the skills of specialists working in the dairy industry. The mission and logistics strategy of Uniline LLC/Sacco System, based on best practices, logistics concepts and technologies used by the world's leading cheese producing companies, is presented

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