Step 1

Heat milk to 90F (32C).

Step 2

Stir in culture and maintain at 90F for 45 minutes.

Step 3

Stir in calcium chloride, then add the rennet, mixing thoroughly.

Step 4

Maintain at 90F for 45 min and do not stir.

Step 5

When the curds show a clean break, cut the curds into 1/2″ cubes.

Step 6

Cook the curds by stirring the cut curds every 5 minutes for the next 1/2 hour, slowly raising the temperature to 100F (38C).

Step 7

Line a strainer with butter muslin and pour the curds into it. (Save the whey!)

Step 8

Hang the curd in the butter muslin and allow to drain for 1 hour.

Step 9

After an hour, place the curds into a bowl. Break the curds into small pieces and mix in the salt.

Step 10

Pack the curds in to a cheese mold lined with butter muslin. Press at 11 lbs for 10 minutes.

Step 11

Remove the cheese, re-wrap it and turn it over, press at 22 lbs for 10 minutes.

Step 12

Re-wrap the cheese again and turn over, press at 44 lbs for 12 hours.

Step 13

See below for finishing and aging the cheese.