Cheese

Method

Heat the milk to 32°C, then add diluted rennet and stir gently for one minute. Allow the milk to set for 30 minutes until a clean break is achieved when cut with a long knife. Cut the curds into small rice-sized pieces and slowly heat to 35°C over 30 minutes, stirring regularly. Drain the whey through cheesecloth, then transfer curds to a mould lined with cloth and press at increasing weights for 20 hours. Remove from the mould, salt the exterior, and allow to air-dry for two days before waxing the rind. Age the cheese for at least three months in a cool cellar at 12-15°C, turning regularly until the desired flavour develops.