What you will need to make 1 cheese of approx. 900g:

Most of the components are supplied as a part of the the  Epicurean Premium Cheese Kit

• 7 ½ Litres of Full Cream Milk
• 2 ml Calcium Chloride dissolved in ¼ cup of cool water
• ½ teaspoon of TA61 Thermophilic Culture
• ½ teaspoon Proprioni Bacteria
• 2 ml Rennet dissolved in ¼ cup of cooled boiled water
• 300g Salt for brine
• Cheese Cloth or Butter Muslin
  
• 800g - 1kg Hard Cheese Basket
• Cheese Press

Method:

1. Clean and sterilise everything that will be used during the cheese making process!
2. Prepare the Starter. The day before cheese making, prepare a “TA61 Thermophilic Culture” starter as described in “Cheese Making Basics”.
3. Preparing the Milk. Heat the milk to 32°C. Add the Calcium Chloride solution and then the prepared starter. Remove ¼ cup of milk from the pot and add the Proprioni Bacteria, mix thoroughly and add back to the milk. Cover and allow to ripen for 10 mins.
4. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least 1 minute. Cover and allow to set for 30 minutes or until you get a “clean break”.
5. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean break”.
6. Cutting the Curd. Cut the curds (according to the method described in the “Cheese Making Basics” information sheet) into 6mm cubes. Allow to stand for 5 minutes.
7. Stirring the Curds. Maintaining 32°C, periodically stir the curds over the next 40 minutes. This helps expel whey from the curds before heating.
8. Cooking the Curds. Heat the curds 1°C per min until they reach 48°C. Maintain this temperature for 30 minutes, stirring often. The curds must be cooked until they reach the proper break. To test for this, wad together a handful of curds and gently rub between your palms. If it breaks into individual particles, they are sufficiently cooked.
   
9. Drain the Whey. Pour off the whey.
10. Fill the Cheese Basket.  Line the 1kg cheese basket with cheese cloth (or butter muslin). Place the curds into the basket and press with 5kg for 15 minutes, making sure the curds do not cool down at this point.
11. Redress the Cheese. Remove the cheese from the basket, carefully peel away the cheese cloth, turn the cheese over, re-dress it and press with 6kg for 30 mins.
12. Press the Cheese. Repeat the process and press for a further 2 hrs at the same pressure.
13. Repeat the process pressing with 7kg for 12 hours.
14. Make a brine solution using 300g of Cheese Salt to 800ml of water. Remove the cheese from the basket, peel away the cheese cloth and soak in the brine for 12 hours in the fridge.
15. Air Dry the Cheese. Remove the cheese from the brine and pat dry. Place on a clean cheese board and store at 10-12°C and 85% humidity. Turn daily for one week wiping each day with a cloth dampened with salt water. DON’T wet the cheese.
16. Place the cheese in a warm humid room with temps between 20-25°C. Turn daily & wipe with a cloth dampened in salt water. Let the cheese set for 2-3 weeks until eye formation is noticeable (Slight swelling of the cheese).
17. Aging. Age the cheese at 8°C and 80% humidity for at least 3 months. Turn the cheese several times a week, removing any surface mould with a cloth dampened in salt water. A reddish colouration on the surface is normal and should not be removed.