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raw cows milk 12 l thermophilic culture 1 pinch brevibacterium linens 1 pinch rennet 1 tsp salt 35 g
add thermophilic culture and brevibacterium linens to the milk. stir thouroughly.
heat the milk to 35° C. stirring often.
wait 30 minutes.
add rennet to milk. stir thouroughly.
leave undisturbed for 1 hour.
cut the resulting curd into 1 inch pieces.
heat curd and whey to 40° C.
wait 1 hour.
collect the curd in a cheese cloth. hang somewhere.
wait for 4 hours.
place the curd in a cylindrical form. the form interior should be roughly 18 cm (h) x 16 cm (w). or similar volume. place a 1kg weight on top.
press the cheese for the next 12 hours or so. flip the cheese once every 1 to 2 hours. or, as you are able.
at this point the cheese can be put in a 'cheese cave'. an environment about 12° C and greater than 80% humidity.
before placing it in the cave, rub some of the salt on the top and sides.
the cheese should be flipped once daily, for the entire duration of it's maturation.
continue rubbing the cheese with salt each morning when the cheese is being flipped, until the 35g of salt is exhausted.
it's important the salt is applied evenly on the surface of the cheese.
let mature for at least 6 weeks.
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