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 the milk to 90 F. Add mesophilic culture and Brevibacterium linens, rest 3 minutes, stir 1 minute, cover, and ripen 45 minutes.
3. Add calcium chloride and rennet as diluted additions, stirring each for 30 seconds. Hold at 90 F for 40 to 45 minutes, until set.