Washed Rind Monks Cheese Making Recipe

Instructions

1. Heat the milk: Pour the whole milk into a large, heavy-bottomed pot and heat it over medium-low heat until it reaches 88°F (31°C). Stir occasionally to prevent scorching.

2. Add the culture: Sprinkle the mesophilic starter culture over the surface of the milk and let it rehydrate for 1-2 minutes. Then gently stir in the culture using an up-and-down motion for about 1 minute. Cover the pot and let the milk sit undisturbed for 1 hour.

3. Add rennet: Dilute the liquid rennet in ¼ cup of non-chlorinated water. Slowly pour the rennet into the milk while stirring with an up-and-down motion for 1-2 minutes. Cover the pot and let it sit undisturbed at room temperature for 1 hour, or until a clean break is achieved.

4. Cut and cook the curds: Once the curd has set, cut it into ½-inch cubes using a long knife. Let the curds rest for 5 minutes. Slowly heat the curds to 102°F (39°C) over the course of 30 minutes, stirring gently to prevent matting. Maintain the temperature and cook the curds at 102°F (39°C) for an additional 30 minutes, stirring occasionally.

5. Drain and mold the curds: Line a colander with cheesecloth and carefully transfer the curds into it. Tie the corners of the cheesecloth and hang it to drain for 6-8 hours, or until the curds stop dripping.

6. Press the cheese: Place the drained curds into a cheese mold lined with cheesecloth. Press the cheese at 20 lbs of pressure for 1 hour. Remove the cheese from the mold, flip it, rewrap it, and press at 40 lbs of pressure for 12 hours.

7. Age the cheese: Submerge the cheese in the brine solution and let it age in a cool, humid place (50-55°F/10-13°C at 80-85% humidity) for 4-8 weeks. Wash the cheese with white wine or beer every 2-3 days to promote the growth of desirable bacteria. The cheese is ready when it develops a reddish rind and a creamy, semi-soft texture.