Directions

1. Read the safety notes before starting. Use pasteurized milk only, sanitize every tool that touches milk or curd, wash hands well, and discard the batch if it smells rotten, turns slimy, grows black or pink mold, or shows swelling that does not match the style.
2. Warm milk to 72 F. Add mesophilic culture, Penicillium candidum, and Geotrichum candidum; rest 3 minutes and stir gently.
3. Add calcium chloride and rennet, stirring gently. Hold 60 to 90 minutes, until the curd is soft but cleanly set.
4. Cut into 1-inch cubes, rest 10 minutes, then ladle gently into molds so the curd keeps moisture.