1/4teaspooncalcium chloride diluted in 1/4 cup cool water
1/4teaspoonliquid rennet diluted in 1/4 cup cool water
Heat the milk to 90 degrees. Add the culture and mix well. Cover and allow the milk to ripen for 10 minutes.
Add diluted calcium chloride and mix for 30 seconds.
Add the diluted rennet and stir gently with an up-and-down motion for 1 minute.
Cover and let the milk set at 90 degrees for 1 hour, or until the curds give a clean break.
Toward the end of the hour, start heating your pot of water.
Cut the curd into 1/2-inch cubes. Let them set for 10 minutes.
Drain off one-third of the whey.
Stirring continuously, slowly add just enough 175 degree water to raise the temperature of the curd to 92 degrees.
Let the curd settle again for 10 minutes. Drain off the whey to the level of the curd.
Once again, while stirring constantly, slowly add just enough 175 degree water to bring the temperature of the curd to 100 degrees. Keep the curd at 100 degrees for 15 minutes, stirring often to keep the curds from matting.
Allow the curds to set for 30 minutes. Pour off remaining whey.
Quickly place the warm curds in a 1-pound cheese mold lined with cheesecloth, breaking them as little as possible. Press at 20 pounds of pressure for 20 minutes.
Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 40 pounds of pressure for 20 minutes.
Repeat the process (turn over the cheese, re-dress it) but press at 50 pounds of pressure for 8 hours. Remove from the press delicately.
Make a brine using 1 pound of cheese salt stired until disolved. Mix in calcium chloride and vinegar.
Soak the cheese in the brine in the refrigerator, 3 hours per pound of cheese. Flip it every 45 minutes. Remove the cheese from the brine and pat dry.
Air dry in the fridge on a matt for 7 days.
Wax the cheese. Age it at 50 degrees for 3-4 months, turning it 3 or 4 times a week.