Port Salut (mild, soft, French cheese) Recipe

Prepare the Milk

In a large pot, heat the whole milk and cream mixture to 32°C (90°F). Stir gently to ensure even heating.

Add Culture and Rennet

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 5 minutes. Stir gently to incorporate. After that, add the rennet and stir for 30 seconds. Let the mixture sit undisturbed for about 30-45 minutes until it sets into a gel-like consistency.

Cut the Curd

Using a long knife, cut the curd into 1-inch cubes. Allow the curds to rest for about 5-10 minutes.

Cook the Curd

Gradually heat the curds to 38°C (100°F) over about 30 minutes, stirring gently to prevent them from sticking together. Once at temperature, maintain it for an additional 30 minutes.

Drain the Curds

Line a colander with cheesecloth and carefully pour the curds into it. Allow the whey to drain for about 30 minutes.

Add Salt

Transfer the drained curds to a mixing bowl, add salt (and paprika if desired), and mix gently but thoroughly.

Mold the Cheese

Pack the curds into a cheese mold, pressing down to remove any air pockets. Cover with cheesecloth and place a weight on top to help expel more whey.

Ripening

Let the cheese sit at room temperature for about 24 hours. Then transfer it to a cool room (about 10°C or 50°F) to continue aging for at least 2 weeks, turning it occasionally.