Tirolese Cheese

Method

Heat the milk to 35°C and add the cheese cultures, stirring well and allowing 30 minutes for ripening. Add diluted rennet and stir gently for one minute, then leave undisturbed for 40 minutes until a clean break forms. Cut the curd into rice-sized pieces and gradually heat to 48°C over 45 minutes, stirring constantly to prevent matting. Drain the whey and transfer curds to moulds lined with cheesecloth, pressing gently for 12 hours whilst turning regularly. Remove from moulds, salt the exterior generously, and age in a cool cellar at 10-12°C on wooden boards for 2-3 months, turning and rubbing with brine weekly until a natural rind develops.