Ser rosyjskiSemi-automatic line for the production of ripening cheeses of the Tilsit and Russian type in the dry grain forming technology. After separation of the whey from the cheese slurry, grain is directed to the flow salting system. After the salting process, the grain is directed to the divider for direct filling of moulds. After short forming, cheeses are subjected to individual pressing in the final press. After the final pressing, the cheese is directed to the salt bath, and the moulds are returned to further use after cleaning.