Idiazabal Cheese

Method

Heat the sheep's milk to 32°C whilst stirring gently, then add the mesophilic starter culture and allow it to work for 30 minutes. Add diluted rennet and stir thoroughly for one minute, then allow the curds to set for 40 minutes until a clean break is achieved. Cut the curds into small rice-sized pieces and slowly raise the temperature to 40°C over 30 minutes whilst stirring gently. Once at temperature, maintain for 20 minutes, then drain the whey carefully. Transfer the curds to a cloth-lined mould and press at increasing weights for 24 hours. Remove from the mould, salt the surface generously, and dry in a cool room for 2-3 days. Age the cheese in a cool cellar at 12-14°C and 90% humidity for a minimum of two months, turning regularly and wiping with a cloth to develop the natural rind.