5 litres Raw Fresh Cows Milk
4mls Rennet
1/2 Teaspoon Flora Danica Culture
Tiny Pinch of Penicillan Candidum

Bring milk up to 32c
Add both starters and stir thoroughly
Leave to ripen for 90 minutes
Add Rennet and stir with up and down motions for about 30 strokes
Leave for 1 hour until a clean cut is achieved
Cut curds into 1cm cubes
Let curds settle for 15 minutes
Leave to settle for 5 minutes
Ladle curds into sterilised molds
Leave overnight, or for 8 hours and then flip the cheese over and replace in the mold
Flip regularly at 2 hour intervals over 12-18 hours until whey is sufficiently drained
Remove from mold and sprinkle with salt on all surfaces
Age in covered containers with cheeses raised so whey collects under them but not in contact with them
Age at 95% humidity but regularly wipe the contact for excess moisture and don’t let moisture contact the cheese
White mold should begin to develop within 7 days
Turn regularly (daily) and age for 2-3 weeks while mold is developing
Once the mold is covering the entire cheese wrap in cheese wrap and store for 4-6 weeks

Cheese is ready to eat when the cheese becomes slightly runny after being brought to room temperature.


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