Public channel
ID 74046780267992
Школа сыроделия SimCheese
Закрытый канал школы сыроделия и мясоделия SimCheese.
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- Channels in category
- 101 335
- This channel's rank
- № 15 454
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Channel analytics
Dashboard
23 October — 29 October 2026
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SubscribersHow many subscribers the channel has now. The wave shows subscribers at each point of the period. The change is against the start of the period.
499
2.0 %
+10 for the period
ViewsHow many views the posts published in the period have now. These are not views per day: MAX does not report how many views there were yesterday. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.
1 595
50.9 %
was 1 184
ReactionsHow many reactions the posts published in the period have. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.
9
was 0
MentionsHow many times other channels mentioned the channel: links and reposts, excluding advertising posts. The bigger the circle, the more mentions at that point of the period. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.
with a subscription
RepostsHow many times other channels reposted this channel's posts (excluding advertising posts). Reposts are also counted as mentions. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.
after signing in
Average post reachHow many views one post gets on average. Only posts older than two days are counted: views of fresh posts are still growing. Points with fresh posts are dashed with hollow dots: the reach of all posts right now, it will still grow.
after signing in
ERRWhat share of subscribers sees an average post: average reach ÷ subscribers × 100 %. The line shows ERR at each point of the period, the dashed line — ERR of the previous period of the same length. Points with posts younger than two days are hollow dots on the dashed end of the line.
after signing in
Engagement ERHow often readers react to posts: reactions ÷ views × 100 %. The tick on the bar is the previous period.
after signing in
Posts per dayHow many posts are published per day on average. Each cell is a point of the period: the darker, the more posts per day. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.
after signing in
Ad shareWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The scale shows the ad load by the quality index thresholds: up to 10 % — low, up to 25 % — moderate, up to 50 % — high, above — very high. A growing share is marked red.
with a subscription
TrendTop — subscribers at the end of each point of the period; bottom — growth per point: green means more subscribers, red means fewer. Above the growth chart — the biggest gain and the biggest loss. MAX does not report how many people subscribed and unsubscribed separately.
Audience growth
+10subscribers in the period
+3 biggest gain · 26 Oct 2026 −1 biggest loss · 27 Oct 2026
Channel scoreA channel score from 0 to 100 made of five parts: audience, growth integrity, ad load, trust and calculation reliability. Each bar shows how many points the part earned out of its maximum. The index is recalculated every night; channels are compared with similar ones of the same category and size.
How it is calculated
Quality index
ReachHow many views the posts published at each point of the period have now (not views per day). The record is labeled; the point with today is paler — the day is not over yet. Average post reach — posts older than two days.
Views and reach
EngagementER — reactions divided by views, in percent — for the posts of each point of the period. The dashed line is ER for the whole period. The change is in percentage points against the previous period of the same length.
Subscriber engagement
CitationsThe citation index (CI) shows how often and by which channels this channel is mentioned over the last 30 days, excluding advertising posts. The level is its place among similar channels. The line shows CI at each point of the period (for a week or month — the average over its days).
How it is calculated
Citation index
The citation index has not been calculated yet: it will appear after the nightly calculation once other channels mention the channel.
RhythmHow many posts are published on average in each hour of each weekday, Moscow time: the darker the cell, the more posts. “Best time” — the hours when posts older than two days have the highest average reach.
When and how much it posts
FormatsWhat the feed is made of. Each post has one format, by priority: repost, video, photo, link, text. The bar and percentages show the share of posts of each format; on the right — average reach of one post of the format (posts older than two days), the small bar compares it with the most viewed format.
Post formats
PostsEach dot is a post in the period: horizontally — publication date, vertically — views, dot size — reactions, color — format. This shows hits, flops and how reach changes. For large channels, the 100 most viewed posts and an even sample of the rest are shown — no more than 1,500 dots.
Every post is a dot
Higher means more views, bigger means more reactions. Click a dot to open the post.
SummaryTotals for the selected period: how many posts were published, how many views and reactions they have now and the average post reach. Views are the current views of posts published on those days, not views per day. The change is against the same span before the period, if statistics cover it.
Period totals
Click a metric to see it across the period below
AdsWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The detector is cautious, so the real share is usually higher. The scale shows the ad load by the quality index thresholds. Below — the average reach of an ad post and a regular post, and who the channel advertises (sites that ad links lead to).
More
Ads in the channel
What worksPosts of the period with the most views. The bar shows views relative to first place. The preview is the post's image; for a post without an image — the channel avatar. Views are the post's current count.
All posts
Top posts
By views for the period
RhythmHow many posts were published each day of the period (pale bars) and the 7-day average (line): you can see whether the channel is speeding up or slowing down. Today is not over yet, so its average is calculated up to yesterday.
Posts by day
Pale bars are days, the line is the 7-day average: you can see whether the channel is speeding up or slowing down
Posts per day
7-day average
Data updated at 05:56 Moscow time. Views are the current counts of posts published on those days; average reach counts posts older than two days. How the quality index is calculated
Posts for the period
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Представляем вам нашу новинку🔥🔥🔥
https://simcheese.ru/catalog/starternye-kultury/bmb-srl/starternaya-mezofilnaya-zakvasochnaya-kultura-dlya-proizvodstva-syra/
https://simcheese.ru/catalog/starternye-kultury/bmb-srl/starternaya-mezofilnaya-zakvasochnaya-kultura-dlya-proizvodstva-syra/
Осталось 2 места🔥🔥🔥👆👆
Views: 223
13-15 ноября.
Обучение на сыроварне во Владимирской области.
Живой семинар "Классика сыродела".
День 1.
"Российско-Голландская классика + твёрдые сыры".
В программе:
Российский сыр, Грана
Теория:
Всё от молока до аффинажа.
-Выбор молока для сыроделия: состав молока, пороки молока, подготовка молока.
-Заквасочные культуры в сыроделии (как правильно выбирать закваски, как работают те или иные закваски). -Молокосвертывающие ферменты.
-Основы технологического процесса: от пастеризации до посолки.
-Аффинаж сыра.
День 2:
"Капризная плесень"
Сыры, созревающие при участии поверхностной микрофлоры, мытая корка, сыры смешанной коагуляции.
В программе: Brie (+ Brie al Tartufo) , Langres, Reblochon.
Теория:
- Разновидность штаммов плесеней
- Такие разные дрожжи (что, как, для чего?)
- Разбор технологического процесса сыров сычужной и смешанной коагуляции
- Аффинаж мягких сыров
- Пороки мягких сыров.
День 3.
"Вытяжные сыры группы Pasta Filata"
В программе: Mozarella, Stracciatella, Burrata, Scamorza.
Теория:
- Секреты идеальной слезы в Моцарелле.
- Все нюансы от молока до хранения готового сыра.
Размещение в гостинице недалеко от сыроварни.
В стоимость семинара не входит размещение и питание. Питание во время семинара будет организовано.
Обучение на сыроварне во Владимирской области.
Живой семинар "Классика сыродела".
День 1.
"Российско-Голландская классика + твёрдые сыры".
В программе:
Российский сыр, Грана
Теория:
Всё от молока до аффинажа.
-Выбор молока для сыроделия: состав молока, пороки молока, подготовка молока.
-Заквасочные культуры в сыроделии (как правильно выбирать закваски, как работают те или иные закваски). -Молокосвертывающие ферменты.
-Основы технологического процесса: от пастеризации до посолки.
-Аффинаж сыра.
День 2:
"Капризная плесень"
Сыры, созревающие при участии поверхностной микрофлоры, мытая корка, сыры смешанной коагуляции.
В программе: Brie (+ Brie al Tartufo) , Langres, Reblochon.
Теория:
- Разновидность штаммов плесеней
- Такие разные дрожжи (что, как, для чего?)
- Разбор технологического процесса сыров сычужной и смешанной коагуляции
- Аффинаж мягких сыров
- Пороки мягких сыров.
День 3.
"Вытяжные сыры группы Pasta Filata"
В программе: Mozarella, Stracciatella, Burrata, Scamorza.
Теория:
- Секреты идеальной слезы в Моцарелле.
- Все нюансы от молока до хранения готового сыра.
Размещение в гостинице недалеко от сыроварни.
В стоимость семинара не входит размещение и питание. Питание во время семинара будет организовано.
В группе осталось 3 места🔥
Группа участников 8 человек для максимального комфорта и продуктивного обучения!
Группа участников 8 человек для максимального комфорта и продуктивного обучения!
Views: 293
Новинка на сайте!
Уникальный аутентичный набор штаммов для той самой классической Гауды🔥
Микс содержит в себе культуру Pediococcus acidilactici, который участвует в ускорении созревания сыра и формировании того самого яркого "сырного" вкуса со сливочно-карамельной нотой🤤
Так же Pediococcus acidilactici борется с горечью в сыре и ускоряет созревание за счет активного участия в протеолитических процессах.
Торопитесь приобрести.
Микс представлен на сайте в фасовке от 50 до 1000 литров.
https://simcheese.ru/catalog/starternye-kultury/tecnolatte-srl/zakvasochnaya-kultura-dlya-proizvodstva-syrov1/
Уникальный аутентичный набор штаммов для той самой классической Гауды🔥
Микс содержит в себе культуру Pediococcus acidilactici, который участвует в ускорении созревания сыра и формировании того самого яркого "сырного" вкуса со сливочно-карамельной нотой🤤
Так же Pediococcus acidilactici борется с горечью в сыре и ускоряет созревание за счет активного участия в протеолитических процессах.
Торопитесь приобрести.
Микс представлен на сайте в фасовке от 50 до 1000 литров.
https://simcheese.ru/catalog/starternye-kultury/tecnolatte-srl/zakvasochnaya-kultura-dlya-proizvodstva-syrov1/
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