Pleasant Ridge Reserve Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the cow's milk over medium heat until it reaches 32°C (90°F). Stir gently to avoid scorching.

2. 2

   Add Culture

   Remove the pot from heat and stir in the cultured buttermilk and apple cider vinegar. Let it sit for 5-10 minutes to allow the cultures to develop.

3. 3

   Add Rennet

   Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk using a gentle up-and-down motion. Cover the pot and let it sit undisturbed for 30-45 minutes until the curd forms.

4. 4

   Cut and Cook the Curd

   Once the curd is set, cut it into small cubes (about 1 inch) with a long knife. Let it rest for 5-10 minutes, then slowly heat the curds to 38°C (100°F) while gently stirring. Maintain this temperature for about 30 minutes.

5. 5

   Drain the Curd

   Once the curds are firm, pour them into a cheesecloth-lined colander to drain off the whey. Gather the corners of the cheesecloth and hang it to drain for 6-8 hours.

6. 6

   Salting and Aging

   After draining, transfer the cheese to a bowl and mix in the salt. Shape it into a wheel or block and wrap it in cheese paper or wax paper. Age the cheese in a cool, dark place for at least 3 months to develop the sweet, fruity notes.