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Add 3 ml of calcium chloride to 16 liters of milk.

Heat the milk to 30 degrees Celsius while stirring.

Turn off the heat and set the milk aside.

Add half dosage of mesophilic culture and half dosage of thermophilic culture, then mix well.

Leave the mixture for 60 minutes.

After 60 minutes, add 3 ml of calf rennet and mix well.

Leave for about 30 minutes until a soft curd is obtained.

Cut the curd into about 1.5 cm cubes and leave for 5 minutes to heal.

Cut the curd into grains a little smaller than peas and leave for 5 minutes.

Slowly heat the curds to 37 degrees Celsius over 30 minutes.

At 37 degrees, turn off the heat and set aside for 5 minutes.

Heat 2 liters of water to 65-70 degrees Celsius.

Remove the whey until you see the grain.

After pouring off the whey, stir for about 30 minutes.

When the water is at the right temperature (65-70 degrees Celsius), slowly pour it into the pot with grain while stirring continuously.

The final temperature should be 44 degrees Celsius; if it is lower, warm it up slightly.

The grain should stick together easily in the hand and unstuck under light pressure.

Pour the grain directly into the mold placed in a container to keep the whey.

Leave it under the whey for 15 minutes.

After 15 minutes, turn the cheese and press with 3 kg for 30 minutes.

After 30 minutes, turn the cheese and press with 5 kg for 1 hour.

After 1 hour, turn the cheese and press with 10 kg for 5 hours.

After pressing, turn the cheese and leave it in the mold overnight.

The next day, take the cheese out of the mold and salt it in brine for 6 hours (1 kg of cheese).

Sprinkle the top with salt and turn halfway through.

Take the salted cheese out of the brine and dry with a paper towel.

Transfer the cheese to maturation at 12-14 degrees Celsius and 85% humidity for a minimum of 2 months.

When the surface of the cheese is dry, optionally cover it with PVA coating or wax.

Transfer it back to the ripening room; when one side is dry, turn the cheese over and coat the other side.

Transfer it to the ripening room for the remaining time, aging the cheese for 4 months.

Cooking Techniques

Equipment Needed

Spice Level:

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