Alpha Tolman Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large stainless-steel pot, gently heat the cow's milk to 85°F (29°C). Stir occasionally to prevent scorching.

2. 2

   Add Cultures

   Add the mesophilic and thermophilic cultures to the milk and stir gently. Allow the mixture to ripen for about 30 minutes.

3. 3

   Add Calcium Chloride

   If using store-bought milk, dissolve calcium chloride in a little water and add it to the milk. Stir gently.

4. 4

   Add Rennet

   Dilute the rennet in a small amount of water and add it to the milk. Stir gently for 30 seconds, then stop stirring and allow it to set for 60 minutes.

5. 5

   Cut the Curd

   Once the curd has set, cut it into small cubes (about 1/4 inch) using a long knife. Let it rest for 5 minutes.

6. 6

   Cook the Curd

   Gradually heat the curds to 105°F (40°C) over 30 minutes, stirring gently to prevent clumping. Once at temperature, hold for 30 minutes.

7. 7

   Drain the Curd

   Transfer the curds to a cheesecloth-lined colander and allow to drain for 5-10 minutes.

8. 8

   Salting

   Sprinkle cheese salt over the curds and mix gently. Allow to sit for 10 minutes.

9. 9

   Mold the Cheese

   Transfer the curds into a cheese mold, pressing down to form a solid block. Allow it to drain for several hours.

10. 10

    Aging

    Remove the cheese from the mold and place it on a cheese mat. Age in a cool, humid environment for at least 60 days.