- 4 litres Jersey whole milk
- 1.25ml vegetarian rennet
- DVI starter
Heat the milk to 30C, add the starter and leave to stand for about 30 minutes.
Add the rennet, diluted in 1/2 cup previously boiled and cooled water.
Split off approximately 1/3 of the milk into another bowl and add a few drops of annato.
Leave to curdle at around 30C for 1 hour.
Cut curd into 0.5cm cubes and stir gently for 15 minutes while maintaining the temperature.
Raise the temperature to around 35C over the course of 20 minutes, stirring gently throughout.
Run off the whey and pile up the curd, leaving for around 40 minutes at room temperature.
Cut the curd into wedges and stack them on top of each other, keeping colours apart.
After 20 minutes, break the curd into small pieces and add some salt.
Add 1/2 the non-coloured curd to a cloth-lined mould, followed by the coloured, then the remaining non-coloured.
Apply a light pressure – around 5kg – and leave an hour, at which remove, turn and salt the curd and place it back in the mould.
Apply the same pressure for 10-12 hours.
Place pressed curd in 18% brine solution for 24 hours.
Remove from brine, and allow to drain and dry.
Place in cheese fridge at around 10-12C at ~60% humidity for a few weeks.
- Good flavour inside, texture quite hard, not particularly crumbly.
- Rind too tough and quite tasteless – need to keep it more humid in future.
- Small holes inside – increase pressure in future.