Graviera

Method

Heat milk to 32°C and dissolve lipase powder in cool water before adding. Stir in diluted rennet and maintain temperature for 40 minutes until curds form. Cut curds into rice-grain sized pieces and slowly heat to 42°C over 30 minutes, stirring occasionally. Drain whey and place curds in moulds lined with cheesecloth, folding edges every 15 minutes for one hour. Press overnight under weight, then unmould and dry for 2-3 days. Brine the cheese for 8-10 hours in saturated salt solution. Age in a cool cellar at 10-15°C and 90% humidity for 3-6 months, turning and rubbing with salt regularly until a golden-brown rind forms.