Fermented Picual Olive Cheese

Fermenting the Olives Rinse the olives thoroughly and remove any stems. Place the olives in a jar and cover them with water. Let the olives ferment for 2 weeks, stirring them occasionally.

Making the Cheese Pour the milk into a large pot and heat it over low heat until it reaches a temperature of 85°C (185°F). Stir in the salt. Dissolve the rennet in 1/4 cup of cold water and add it to the milk. Stir gently for 1 minute. Cover the pot and let it sit undisturbed for 1 hour.

Draining and Shaping the Cheese Place a cheesecloth-lined colander over a large bowl. Gently ladle the curds into the colander, allowing the whey to drain off. Let the cheese drain for 2 hours at room temperature. After draining, gather the edges of the cheesecloth and gently twist to shape the cheese into a round or rectangular shape.

Aging the Cheese Place the shaped cheese on a wire rack and let it air dry for 12 hours at room temperature. After air drying, transfer the cheese to a container and refrigerate for at least 3 days to allow it to mature and develop flavor.