| Step | Photo | Duration |
|---|
| 1 | Heat the milk to 32-33°C and add the cultures ("PG" starter) and let it rest for 45 minutes. | | 01:00:00 |
| 2 | If you have pasteurized the milk, add calcium chloride. Add the rennet and mix thoroughly and leave to rest for 45 minutes. | | 00:50:00 |
| 3 | Cut the cheese into cubes of approx. 0.5-1 cm with a knife or a cheese harp. | | 00:05:00 |
| 4 | With continuous and slow stirring, heat the milk to 37-38 degrees C (by two degrees Celsius in 5 minutes)
4. Slightly increase the heating power and continue mixing. Increase the temperature by about 3 degrees every 5 minutes until it reaches 51°C. At this point the grain should begin to break down slightly and crackle slightly. Let it stand for about 5-10 min. | | 00:30:00 |
| 5 | Transfer the cheese to a press mold lined with cheese cloth. If you use a micro-perforated form, you do not need to use a sheet. The first pressing step should take place at a pressure of 2.5 kg per kilogram of cheese for 15 minutes. | | 00:15:00 |
| 6 | In the next phase, the cheese is turned over and pressed for 30 minutes under a pressure of 5 kg per 1 kg of cheese. | | 00:30:00 |
| 7 | The cheese should be turned over again and pressed under a pressure of 7.5-10kg per kg of cheese for two hours. | | |
| 8 | In the last phase, there is a long pressing at room temperature for 12 hours under a pressure of 20-25 kg per 1 kg of cheese. | | |
| 9 | The cheese is salted in 18 to 20% brine. This should take about one day per kilogram of cheese at room temperature. | | |
| 10 | Optimálna teplota zrenia je okolo 12 stupňov celzia, ale vyhovuje teplota 8-15°C. Syr preba často obracať hlavne v prvých dňoch, aby schol rovnomerne. Po niekoľkých týždňoch je dobré syr potrieť olivovým olejom, aby príliš nevyschol, prípadne ošetriť voskom. | | |
