Graviera Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, combine the sheep's milk, goat's milk, and cow's milk. Heat the mixture to 32°C (90°F), stirring gently.

2. 2

   Add Cultures and Calcium Chloride

   Sprinkle the mesophilic starter culture and calcium chloride over the milk. Let it sit for 5-10 minutes to rehydrate, then stir gently to incorporate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk using an up-and-down motion for about 30 seconds.

4. 4

   Let the Milk Set

   Cover the pot and let it sit undisturbed for about 60 minutes, or until a clean break is achieved.

5. 5

   Cut the Curd

   Once the curd is set, cut it into 1-inch cubes with a long knife. Let it rest for 5-10 minutes.

6. 6

   Cook the Curd

   Slowly heat the curds to 39°C (102°F) over 30 minutes, stirring gently to prevent clumping. Once at temperature, hold for an additional 30 minutes.

7. 7

   Drain the Curd

   Pour the curds into a colander lined with cheesecloth. Allow the whey to drain off for about 5 minutes.

8. 8

   Add Salt

   Transfer the curds to a bowl and mix in the salt evenly.

9. 9

   Mold the Cheese

   Pack the curds into a cheese mold and apply pressure to form the cheese. Let it sit for 24 hours at room temperature.

10. 10

    Aging

    Remove the cheese from the mold and place it on a wooden board. Allow it to age in a cool, humid place for at least 2-3 months, turning it regularly.