Cheese Recipe

Sterilize and prepare

Clean and sanitize all equipment (pot, thermometer, spoon, cheesecloth, mold) with hot water and a food-safe sanitizer. Warm the cheese mold and cheesecloth slightly so they are not cold when transferring curd.

Heat milk and cream

Pour 2 liters whole milk and 250 ml heavy cream into a large stainless-steel pot. Slowly heat over medium-low heat, stirring gently to prevent scorching, until the milk reaches 32°C (89°F). Use an accurate dairy thermometer and remove from direct high heat to avoid hotspots.

Add starter culture

Sprinkle 1 tsp mesophilic starter evenly over the surface of the milk. Let it rehydrate for 1–2 minutes, then stir gently for 30 seconds to incorporate. Maintain the temperature at 31–33°C (88–91°F).

Add calcium chloride (if needed)

If using pasteurized store-bought milk, add 1/2 tsp liquid calcium chloride diluted in 25 ml cool, non-chlorinated water and stir gently to distribute. This helps the milk set a firmer curd.

Add rennet

Dilute 1/2 tsp liquid rennet in 25 ml cool, non-chlorinated water. Stir the milk gently with an up-and-down motion for about 30 seconds while adding the diluted rennet. Stop stirring and allow the milk to sit undisturbed for 45–60 minutes at 31–33°C (88–91°F) until it forms a clean break (firm custard-like curd).

Cut the curd

When the curd is set, cut it into 1–1.5 cm (3/8–1/2 inch) cubes using a long knife or curd cutter. Make parallel cuts across the pot, then rotate and repeat to create even cubes. Let curds rest for 5 minutes to heal edges.

Cook and stir curds

Over 20–30 minutes, slowly raise the temperature to 38–40°C (100–104°F), increasing by about 1°C every 3–4 minutes while gently stirring to keep curds separate and prevent matting. Maintain this temperature until curds are slightly firm and expel whey (test by pressing a curd between fingers). Total time about 25–30 minutes.

Drain whey

Line a colander with double-layered cheesecloth and place it over a bowl or sink. Pour or ladle the curds and whey into the colander to drain. Reserve the whey if desired. Allow the curds to drain for 10–20 minutes until most whey has drained but curds remain moist.

Salt the curds

Transfer drained curds to a sanitized bowl. Sprinkle 1 tablespoon non-iodized salt evenly over the curds and gently fold/squeeze the curds a few times to distribute the salt. Taste and adjust slightly if desired (but avoid over-salting).

Press the cheese

Lightly butter a small cheese mold or line with lightly greased cheesecloth. Pack the salted curds into the mold in even layers, pressing down to remove air pockets. Place the mold in a cheesemaker's press or under a weighted plate. Press with light pressure (about 2–4 kg) for 1 hour, flipping the cheese in the mold and re-wrapping in cheesecloth after 30 minutes. Then increase pressure to medium (4–10 kg) and press for an additional 6–12 hours or overnight until a cohesive wheel or block forms and expels whey. Total pressing time 6–12+ hours depending on desired firmness.

Unmold and air-dry

Remove the cheese from the press and mold. Carefully unwrap the cheesecloth. Place the cheese on a clean rack or board and air-dry at room temperature (18–22°C / 64–72°F) for 24–48 hours, turning the cheese every 6–12 hours to dry evenly and form a thin rind.

Age or store

For a fresh cheese, refrigerate and consume within 1–2 weeks. For a young semi-firm cheese, age in a cool, humid environment (10–13°C / 50–55°F, RH 80–85%) for 2–6 weeks, turning every few days. For longer aging, follow standard aging protocols. Optionally, rub the exterior with a little butter or additional salt and top with cracked black pepper before serving.

If using cracked black pepper, press a light dusting onto the outside of the cheese after the first day of air-drying so it adheres to the slightly tacky rind.

If using butter to grease the mold, apply 1 tsp evenly to the inside of the mold before packing curds to ease unmolding and create a smoother exterior.