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Ingredients
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Cheese Ingredients
Rind Ingredients
Method
Cheese Making Process
- 1
- 2
Add Cultures
Once the milk is at the correct temperature, sprinkle the mesophilic starter culture over the surface. Let it hydrate for 5-10 minutes, then stir gently to incorporate.
- 3
Add Calcium Chloride
Dilute the calcium chloride in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently.
- 4
- 5
Cut the Curd
Once the curd has set, cut it into small cubes (about 1 inch) and let it rest for 5-10 minutes.
- 6
Cook the Curd
Gradually heat the curds to 38°C (100°F) over the course of 30 minutes while gently stirring. Once at temperature, maintain the heat for another 30 minutes.
- 7
Drain the Curd
Line a cheese mold with cheesecloth and pour the curds into the mold. Press gently to remove excess whey.
- 8
Remove from Mold
After 12-24 hours, carefully remove the cheese from the mold and place it on a cheese mat.
- 9
Salt the Cheese
Rub the surface of the cheese with the salt, ensuring thorough coverage. This will help form the rind.
Rind Development
- 10
Inoculate the Cheese
Sprinkle the Penicillium candidum and Geotrichum candidum evenly over the surface of the cheese. Use your hands to rub the molds into the cheese gently.
- 11
Aging Process
Place the cheese in a humid environment at about 12-15°C (53-59°F) for 4-6 weeks, turning the cheese every few days to develop an even rind.
- 12
Check for Bloom
After a few weeks, check the cheese for a white, bloomy rind. This indicates that the molds are developing correctly.
- 13
Final Aging
Once the desired rind has formed, move the cheese to a cooler area (about 8-10°C or 46-50°F) for the final aging process, which can last another 2-4 weeks.
