Cardo selvatico - Presame (caglio) per fare il formaggio

Heat sheep's milk in a large pot until it reaches 85°F.

Add rennet to the milk and stir gently for a few seconds.

Allow the milk to sit undisturbed for 30-60 minutes until curds form.

Cut the curds into small pieces and let them rest for 10 minutes.

Gently stir the curds to release whey for about 15 minutes.

Transfer the curds to a cheese mold lined with cheesecloth.

Press the curds with a weight for several hours to expel more whey.

Remove the cheese from the mold and sprinkle salt on all sides.

Wrap the cheese in cheesecloth and let it age in a cool, humid environment for 3-6 months.

During aging, turn the cheese regularly and apply wild herbs for flavor.

Taste the cheese periodically to check for desired flavor and texture.

Cooking Techniques

Spice Level:

Allergens