Adyghe Cheese

Method

Heat the milk to 32°C in a large pot, then add the diluted rennet and stir gently for one minute before leaving undisturbed for 30-40 minutes until a clean break is achieved. Cut the curds into pea-sized pieces and slowly heat to 38°C over 15 minutes whilst stirring gently, then maintain this temperature for a further 30 minutes. Drain the whey through muslin cloth, reserving it, then place curds back into the hot whey at 52°C for 10 minutes before draining thoroughly. Knead the warm curds by hand, stretching them repeatedly with hot whey until they reach a rubber-like consistency, then fold in salt and form into a round shape. Serve warm or at room temperature, traditionally torn into pieces and eaten with fresh bread.