Step 1

Start by heating the milk in a large pot to 90°F (32°C). Sprinkle the mesophilic culture over the milk and let it sit for a few minutes to rehydrate. Stir gently to combine.

Step 2

Add the calcium chloride, if using, and stir well. Dilute the rennet in a small amount of cool water and add it to the milk. Stir gently for about a minute, then let the milk sit undisturbed for 45-60 minutes, or until it forms a clean break.

Step 3

Once the curd is set, cut it into 1/2-inch cubes using a long knife or cheese harp. Let the curds rest for 10 minutes to allow them to release some whey.

Step 4

Slowly heat the curds to 102°F (39°C) over 30 minutes, stirring gently to prevent them from matting together. Once the curds reach the desired temperature, maintain it for an additional 30 minutes, stirring occasionally.

Step 5

Drain the curds into a cheesecloth-lined colander and allow them to drain for a few minutes. Mix in the chopped jalapeños and cheese salt, ensuring they are evenly distributed.

Step 6

Transfer the curds to a cheese mold lined with cheesecloth. Press the cheese at 10 pounds of pressure for 15 minutes. Remove the cheese from the press, flip it, and press it again at 20 pounds of pressure for 12 hours.

Step 7

Remove the cheese from the press and let it air dry at room temperature for a few days, until it forms a rind. Age the cheese in a cheese cave or refrigerator at 50-55°F (10-13°C) for 2-4 weeks, turning it daily.