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cow's milk

🥗Healthier: goat's milk

💰Cheaper: cow's milk powder

Goat's milk can offer a different flavor profile.

paprika

🥗Healthier: smoked paprika

💰Cheaper: sweet paprika

Smoked paprika adds depth without increasing cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper provides a milder flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds can mimic the flavor profile.

Add 3 ml of calcium chloride to 15 liters of milk.

Add meso-thermo culture according to dosage and mix well.

Heat the mixture up to 31°C (87.8°F).

At 31°C, turn off the heat and set aside for 2 hours.

After 2 hours, add 3 ml of calf rennet and mix.

Leave for 60 minutes to allow curds to form.

Cut the curd into about 2 cm cubes and leave for 5 minutes to heal.

Cut the curd into about pea-sized cubes and leave for another 5 minutes.

Mix the grain without heating for 10 minutes.

Heat the mixture to 35-36°C (95-96.8°F) for about 10 minutes while stirring.

At 35°C, turn off the heat and stir for another 10 minutes.

Remove as much whey as possible from the curds.

Stir the grain to break it apart and pour into a sieve to remove any whey remnants.

Leave the curds in the sieve for 10 minutes.

Place the grain in a pot and stir to separate.

Add 1.5% salt to the grain (22.5 g of salt for 15 liters of milk).

Mix well and leave for 30 minutes to absorb the salt.

Transfer the grains into a cloth-lined cheese mold and leave for 20 minutes with no load.

After 20 minutes, turn the cheese and leave for another 20 minutes with no load.

Press the cheese with 5 kg for 60 minutes.

After 60 minutes, turn the cheese and press with 10 kg for 4 hours.

After 4 hours, unwrap the cheese and leave in the mold with no cloth and no load overnight (about 12 hours).

The next day, take the cheese out of the mold and dry with a paper towel.

Transfer to a ripening room with a temperature of 12-14°C (53.6-57.2°F) and humidity of 80-85% for a minimum of 3 months.

When mold or other coating appears on the surface of the cheese, wipe it off with a dry or damp brush and return it to the ripening room.

Optionally, during ripening, rub the cheese with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens