Manx Cheese

Method

Heat the milk to 32°C in a large stainless steel pot, then add the diluted rennet and lipase powder, stirring gently for one minute. Allow the milk to set for 30-40 minutes until a clean break is achieved when a knife is drawn through the curds. Cut the curds into rice-grain sized pieces and slowly raise the temperature to 39°C over 30 minutes, stirring occasionally. Drain the whey through cheesecloth and allow the curds to knit together for 10 minutes before transferring to a mould lined with cloth. Press at light pressure for 12 hours, then turn and press for a further 12 hours at medium pressure. Remove from the mould, salt the rind, and age in a cool, well-ventilated environment for 4-8 weeks, turning regularly until a firm, pale yellow cheese develops with a slightly crumbly texture characteristic of traditional Manx cheese.