INGREDIENTS
2 gallons whole cow’s milk ¼ teaspoon mesophilic lactic acid starter culture D5 (Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis) Pinch Brevibacterium linens Pinch Geotrichum candidum ¼ teaspoon animal or microbial rennet dissolved in ¼ cup cool, nonchlorinated water (or ¼ teaspoon liquid rennet) Coarse non-iodized salt 1% (light) brine: 1.3 ounces non-iodized salt dissolved in 1 gallon nonchlorinated water, plus a pinch Brevibacterium linens Trappist or Abbey ale WINE PAIRING: Slightly oxidized white wine from the Jura, such as Arbois or Chardonnay, or off-dry Riesling BEER PAIRING:
WARM THE MILK:
In a stockpot, heat the milk to 90°F in a warm water bath.
Add the cultures and let them hydrate on the surface for a minute. Then, gently stir for 1 to 2 minutes until incorporated. Cover the pot and let rest for 1 hour, maintaining a 90°F temperature. CULTURE THE MILK:
Add the rennet and stir with an up and down motion for 30 seconds. Cover and let rest for 30 minutes, maintaining a temperature of 90°F. COAGULATE:
Cut the curd into ¾-inch-thick pieces using the straight and angled technique. Stir the curd slowly for 5 minutes. Let rest for 45 minutes, maintaining a temperature of 90°F and stirring periodically. CUT THE CURD:
Line the forms with cheesecloth and place on a cooling rack set over a baking sheet. Transfer the curd to the prepared forms. Turn the curd in the forms after 10 minutes and then again after 30 minutes. Continue draining for an additional 45 minutes. DRAIN THE CURD:
PRESS THE CHEESE:
Press the cheese lightly, with about half as much weight