Simple semi-hard cheese
A source of protein and calcium, this cheese helps strengthen bones and maintain muscle mass. Its rich flavor and texture make it an excellent addition to various dishes, perfectly suited for a keto diet.
Cheese Preparation
Heat the milk (8 L) to 32-33°C. Add calcium chloride (0.8 g) and stir.
Add mesophilic culture (1 g), thermophilic culture (1 g), and if using, protective starter culture (1 g). Let the milk sit for 30-40 minutes for activation.
The exact dosages of starters and protective culture depend on the specific manufacturer. Refer to the packaging guidelines for 8 L of milk.
Add rennet (1 g) and let it sit until the coagulation point for 10-15 minutes. After that, leave the curd to fully form.
Adjust the amount of rennet so that the coagulation point falls within 10-15 minutes. For this cheese, the coagulation multiplier is 3.
Cut the curd into cubes of about 0.5-1 cm and let them firm up a bit. Then gently stir without heating, trimming any oversized pieces.
Gradually heat the curds to 43°C while stirring for 30-40 minutes, until the curds become small, elastic, and start to squeak slightly.
Transfer the curds into a mold, allow them to self-press for 30 minutes, then press sequentially under weights of 1 head weight for 60 minutes, 2 head weights for 60 minutes, and 4 head weights for 60-120 minutes.
Leave the cheese until it reaches the desired acidity. The wheel should become firm, with a slight acidity in the aroma.
Brine Preparation
For the brine, combine water (1000 g), table salt (325 g), and calcium chloride (0.1 g). Wait until some of the salt stops dissolving: this is a sign of saturated brine.
Salting and Aging
Submerge the cheese in cold saturated brine at 12°C for 70-80 minutes for every 100 g of cheese. After salting, dry the wheel in the refrigerator at 80-85% humidity.
Cover the cheese with latex or leave it in its natural rind and age at 10-12°C for 30 days. Young cheese will be pliable and soft in taste, while longer aging will make it firmer and more pronounced.
If you want cheese with eyes, dry the curds more thoroughly from the whey before molding. For a closed texture, on the contrary, form the mass under the whey and transfer it to the mold without excess voids.
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