| Step | Photo | Duration |
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1 | Heat the milk to 30-32°C. Add mesophilic culture, mix. Cover and wait 30 minutes. | | 00:15:00 |
2 | Add calcium chloride and mix well. Wait 10 minutes. | | 00:10:00 |
3 | Heat to 30-32°C as needed. Add rennet, mix well. Leave covered for 30 minutes. | | 00:30:00 |
4 | Cut the cheese into 1 cm cubes, mix a few times for 15 minutes. Let the cheese rest for 10 minutes. | | 00:30:00 |
5 | Slowly increase to 35°C. Remove the top whey up to the curd (about 1/4) and replace with the same amount of water heated to 35°C. | | 00:15:00 |
6 | Mix gently for 20 minutes. Leave to rest for 10 minutes. | | 00:30:00 |
7 | Pour the cheese into a cheese sheet, cover with a heavier plate and let the whey drain for 5 minutes. | | 00:10:00 |
8 | Put the cheese in the mold and load 15 kg. After 45 minutes, soak in hot whey, turn and load 15kg again, 12 hours in total. | | 01:00:00 |
9 | Remove the cheese from the mold and immerse it in a 10% salt solution at 15°C (for 10-12 hours per 1kg cheese) | | |
10 | Remove the cheese from the salt solution and let it ripen at 15°C for 3-4 weeks. Rotate daily. | | |
11 | Wax the cheese and let it ripen for 3-8 weeks at 8-10°C, turning it once every 2-3 days for the first weeks | | |