(for 2 wheels)
1 gallon milk (3.25%)
1 cup cream (35%)
1/4 tsp Flora
1/16 tsp Penicillium Candidum
Tiny Pinch Geo Culture
1/4 tsp CaCl2 diluted in 1/4 cup water
1/8 tsp double Rennet diluted in 1/4 cup water
Cheese Salt (2 tsp)
1. Heat milk to 90, add cultures (flora, penicillium, geo) and let dissolve 5 minutes. Stir for 2 minutes gently, cover and ripen 90 minutes (holding temperature).
2. Add diluted CaCl2 and stir 2 minutes.
3. Add diluted rennet and stir 1 minute. Let set for 90 minutes, holding the temperature of 90F.
4. Cut the curd in 1/2 inch cubes, let sit 5 minutes.
5. Stir gently 15 minutes as though you are trying not to break bubbles, keeping 90F. Let rest 15 minutes.
6. Ladle off the whey to the level of the curd (it won't be much)
7. Make sure molds & mats are sterilized. Set molds on mats in a draining pan. Ladle the curd into each mold, as the whey drains, add more.
8. Every hour for 5 hours, carefully life the mold between mats and flip. Wipe off whey.
9. Cover and let drain overnight at room temperature.
10. In the morning, flip the cheeses again, pour off any whey. Flip again and leave for another 8 hours.
11. Sprinkle the cheese all over with salt and place on a mat in the ripening container. Let the salt dissolve 10 minutes before putting on lid.
12. Age cheese at 10-12C, 90 humidity for a 12-14 days, flipping twice daily and wiping drained whey and making sure mat is clean. Leave ripening container open a few minutes each time to release any ammonia. When white fuzz has bloomed, wrap cheeses in paper and let age 4-6 weeks. Leave it out for at least 20 minutes before trying it.