Steps

1. +Milk
Please add: 1 gallon of pasteurized cow milk.
2. +Ingredients
Please add:
0.06tsp of Calcium Chloride
3. Heat
Temperature: 89°F
Heat rate: 1.8°F/min
4. Mix
Time: 00:00:00
Temperature: 90°F
Speed: 4 RPM
5. Cut
Temperature: 90°F
Cutter size: 0.38inch
6. Drain
Time: 00:00:00
Temperature: 90°F
7. Instructions
8. Press
Time: 00:00:00
Temperature: 90°F
Pressing force: 10PSI
9. Instructions
10. Press
Time: 00:00:00
Temperature: 90°F
Pressing force: 10PSI
11. Instructions
12. Press
Time: 00:00:00
Temperature: 90°F
Pressing force: 10PSI
13. Instructions
14. Press
Time: 00:00:00
Temperature: 90°F
Pressing force: 15PSI
15. Affinage
Time: 00:00:00
Temperature: 55°F
Humidity: 85%
Note: No need to wax this cheese. It will form a rind, and if any mold develops, simply rub the cheese with cloth dipped in some brine. The salt in this cheese retards mold growth anyway.