Pennyroyal Farmstead Cheese 16 Recipe

Prepare equipment and warm milk

Gather all equipment and warm 8000 ml of whole milk in a large nonreactive pot to 31°C (88°F).

Add calcium chloride

Dissolve 1 ml calcium chloride in 50 ml water and stir into the milk to improve coagulation.

Inoculate culture

Sprinkle 5 g mesophilic cheese culture over the milk surface. Let stand 2–3 minutes, then whisk gently to distribute.

Coagulate with rennet

Dilute 2 ml liquid rennet in 50 ml water and stir into the milk with a gentle, slow motion for 1 minute. Let rest undisturbed for 40–45 minutes until a clean break forms.

Cut curd

Cut the curd into uniform 1–2 cm cubes using a clean knife. Let curds rest for 5 minutes.

Cook curds

Slowly raise the milk temperature to 38°C (100°F) over 30–40 minutes while gently stirring to keep curds separated from whey.

Drain and settle

Allow curds to settle and drain the whey. Transfer curds to a cheesecloth-lined colander and drain 5–10 minutes.

Press

Place curds into a cheese mold. Press with 6–8 kg for 1–2 hours, then increase to 12–15 kg for 2–3 more hours, turning the cheese halfway.

Salting and drying

Unmold and rub 60 g of cheese salt over the surface (you can do this in two applications if preferred). Return to a clean surface and air-dry for 12–24 hours, turning occasionally to promote even drying.

Rind waxing (optional)

If desired, melt cheese wax and apply a thin, even coat to the surface to seal moisture during aging.

Aging

Place the wheel in a controlled environment at 55–58°F (13–14°C) and 85–90% humidity. Age for 16 months, turning monthly and monitoring rind and aroma.

Storage after aging

When ready to consume, wrap in parchment and store in a cool, humidity-controlled fridge.