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Ingredients
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Cheese Base
Flavoring
Method
Cheese Preparation
- 1
- 2
Add Culture Starter
Once the milk reaches the desired temperature, sprinkle the culture starter evenly over the surface and let it sit for about 5 minutes.
- 3
- 4
Cut Curds
Once the curds have formed, use a long knife to cut them into small cubes (about 1 cm). Let them rest for another 5-10 minutes.
- 5
Cook Curds
Gently heat the curds to 39°C (102°F) while stirring gently. Maintain this temperature for about 30 minutes, continuing to stir occasionally.
- 6
Drain Curds
Pour the curds into a cheesecloth-lined colander to drain the whey. Gather the corners of the cheesecloth and hang to drain for about 1 hour.
- 7
Mix with Salt
Once drained, transfer the curds to a bowl and mix in the salt thoroughly.
Flavoring and Molding
- 8
Incorporate Flavorings
Add the softened butter, ground almonds, and nutmeg to the curds. Mix well until all ingredients are evenly distributed.
- 9
Mold Cheese
Press the mixture into a cheese mold, ensuring there are no air pockets. Press down firmly to compact.
- 10
Press and Age
Place a weight on top of the mold and let it sit at room temperature for 24 hours. After this, remove the cheese from the mold and place it in a cool, humid environment to age for at least 4 weeks.
- 11
Final Touches
After aging, remove any excess moisture and wax the cheese if desired for preservation. Your Mahon cheese is now ready to enjoy!
