Warm milk to 32°C.

Add cultures, then vigorously stir.

Keep the temperature at 32°C while letting the fruit ripen for 30 minutes.

Add 10 cc of boiling and cooled water diluted with rennet.

Use the Flocculation Method for the best set, or allow to set for 45–1 hour.

Cut the curd into 1 cm cubes with care.

allow for five minutes of relaxation.

Stir for 10 minutes, or until the curds are a uniform size (you can use a whisk for this, but be careful not to break the curds too much).

Pour about one-third of the whey off.

Replace right away with a couple of liters of hot water (80-85c)

Bring the temperature up to between 36° and 38° by adding just enough hot water.

The softer the cheese, the cooler the temperature, but keep it in this range.

To keep the curds from mating together and to ensure that they are all the same temperature, stir frequently.

the salt for the cheese

Stir the curds frequently to incorporate the salt as you keep them at room temperature for 25 to 30 minutes.

Pour the curd while keeping it broken up into a colander fitted with cheese cloth.

if wanted, incorporate any other herbs.

your press with your curds.

30 minutes of 5 kg of pressure

Take off, unravel, flip, and redress

2 hours of 10 kg of pressure

Take off, unravel, flip, and redress

for one additional hour.

Take off, unravel, flip, and redress

for one additional hour.

Invest all surfaces in saturated brine for six hours, turning frequently.

Remove and let cheese air dry for 5-7 days at 14 degrees Celsius and 80-85% humidity so that it is firm to the touch but not cracked.

If any molds start to appear, turn every day and wipe with brine.