Smokey Pape Dolce Latte Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, gently heat the double cream milk to about 30°C (86°F). Stir occasionally to prevent scorching.

2. 2

   Add Cultures and Rennet

   Once the milk is heated, sprinkle the blue cheese culture over the surface and let it rehydrate for 5 minutes. Then stir it into the milk. After that, add the liquid rennet and stir gently for another 30 seconds.

3. 3

   Curd Formation

   Allow the milk to sit undisturbed for about 60 minutes, or until a clean break is achieved in the curd.

4. 4

   Cutting the Curd

   Cut the curd into small cubes (about 1 inch) using a knife. Let it sit for 5-10 minutes to allow the curds to firm up.

5. 5

   Cooking the Curd

   Slowly heat the curds to 40°C (104°F) over 30 minutes, stirring gently to prevent clumping.

6. 6

   Draining the Curds

   Once the curds have reached the desired temperature, pour them into a cheesecloth-lined colander to drain off the whey.

7. 7

   Salting and Molding

   Once drained, sprinkle the salt over the curds and mix thoroughly. Transfer the curds into a mold and press gently to form the cheese.

8. 8

   Aging the Cheese

   Remove from the mold and place the cheese on a wooden board. Allow it to age in a cool, humid environment for at least 4 weeks, flipping it every few days.