Step 1

Warm milk to 86 degrees F and stir in buttermilk. Let set one hour to ripen.

Step 2

Add rennet and stir into milk. Cover and allow to set another hour to coagulate. Keep temperature at 86.

Step 3

Cut the curds into 1/2 inch cubes and allow to rest five minutes. Turn gently for 15 minutes, keeping the curds at 86 degrees.

Step 4

Pour curds into a cheesecloth lined colander, tie the curds and hang to drain for 4 – 6 hours.

Step 5

Slice the cheese ball into 1/2 inch slices and place in container that will catch precipitating liquid. Sprinkle all surfaces with coarse salt and cover. Allow to drain at room temperature for 24 hours.

Step 6

After 24 hours, salt the surfaces again and let it rest for two hours. Store in refrigerator. If desired, you can cover with a brine of 1/4 c salt to 1 quart of water (optional)