Artisan Cheese Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, gently heat the whole milk to 32°C (90°F). Stir occasionally to prevent scorching.

2. 2

   Add Cultures and Rennet

   Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it rehydrate for 2 minutes. Stir gently to incorporate. If using calcium chloride, dissolve it in a small amount of cool, non-chlorinated water and add it to the milk. Then add the liquid rennet and stir gently for about 30 seconds.

3. 3

   Curd Formation

   Cover the pot and let the milk sit undisturbed for 1 hour, or until a clean break is achieved (the curd should separate cleanly when cut).

4. 4

   Cut the Curd

   Using a long knife, cut the curd into 1-inch cubes, then let it rest for 5-10 minutes to allow it to heal.

5. 5

   Cook the Curd

   Slowly heat the curds to 38°C (100°F), stirring gently. This should take about 30 minutes. Once at temperature, maintain for an additional 30 minutes, stirring occasionally.

6. 6

   Drain the Curd

   Line a colander with cheesecloth and pour the curds into it to drain the whey. Gather the corners of the cheesecloth and hang it to drain for 6-12 hours.

7. 7

   Add Salt and Herbs

   Once drained, transfer the curds to a bowl and mix in the salt, herbs, and black pepper to taste. Ensure even distribution.

8. 8

   Mold the Cheese

   Pack the curds into a cheese mold or press, and apply light pressure to shape it. Let it rest for 24 hours.

9. 9

   Aging the Cheese

   Remove the cheese from the mold, and place it in a cool, humid environment (ideally around 10-12°C or 50-54°F) for aging. Age for at least 1 week for a fresh cheese, or longer for a more developed flavor.