Rare Cheese Guide

Heating the Milk Pour the fresh cow's milk into a large stainless steel pot and heat it slowly over medium-low heat until it reaches a temperature of 90°F.

Adding Lemon Juice Once the milk has reached the desired temperature, remove it from the heat and add the lemon juice. Stir gently to combine.

Coagulation Cover the pot and let the milk sit undisturbed for 1 hour, allowing it to coagulate and form curds.

Checking Curds After 1 hour, check the curds to ensure they have formed properly. They should be solid and slightly firm.

Cutting Curds If the curds have formed properly, cut them into 1/4 inch cubes using a long knife. Be gentle to avoid breaking the curds.

Heating Curds Place the pot back on the heat and slowly raise the temperature to 105°F over the course of 30 minutes, stirring gently to prevent the curds from sticking together.

Stirring Curds Once the curds have reached the desired temperature, remove the pot from the heat and continue stirring gently for another 10 minutes.

Draining Curds Line a colander with cheesecloth and pour the curds into it, allowing the whey to drain off. Let the curds sit for 5 minutes, then tie up the corners of the cheesecloth and hang it over a bowl or sink to further drain for 2 hours.

Adding Starter Culture and Calcium Chloride After 2 hours, remove the cheese from the cheesecloth and transfer it to a clean bowl. Add the mesophilic starter culture and mix well. If using pasteurized milk, dissolve the calcium chloride in 1/4 cup of water and add it to the cheese.

Fermentation Cover the bowl and let the cheese sit at room temperature for 12-24 hours, allowing it to ferment and develop flavor.

Brining After the fermentation period, cut the cheese into desired shapes and place them in a brine made from 2 liters of water and 1 cup of sea salt. Make sure the cheese is completely submerged in the brine.

Drying the Cheese Let the cheese brine for 24 hours, then remove it from the brine and pat it dry with a clean towel.

Rind Formation Place the cheese on a cheese mat or wooden board and let it air dry at room temperature for 3-4 days, or until a thin rind forms on the surface.

Aging Once the rind has formed, transfer the cheese to a cheese cave or a refrigerator set at 50-55°F and 85% humidity. Age the cheese for at least 2 weeks, or longer for a stronger flavor.