Heat milk to 90° F.

Add starter culture: Chr. Hansens R-70 series or CH-N series (for gas production)
EZAL MA series or MM series (for gas production)
Use 1/2% for pasteurized milk and 1/4% for raw milk

After 30 minutes add 9-ml single-strength rennet per 100 lb. milk.

Check for curdling time and multiply this by 3 to get the time from adding rennet to cutting.

Rest curd 5 minutes.

Begin heating: 1° F every 2 minutes to 95° F, then 1° F every minute to 100° F.
Total heating time is 15 minutes.
Cook higher (up to 102° F) when milk solids are low and (down to 98° F) when milk solids are high.

Cook at 100° F for 10-30 minutes to firm curds until they are springy in the grip of your hand.

Let curds settle for 5 min., then drain off whey to the level of curds. Scoop curds into cheese hoops (round forms) lined with cloths. Knead curds into hoops, place follower on top and press with two lb. weight per one lb. curd.

After 30 min. remove weights, take cheese wheels from cloths, turn, replace cloths and press for one hour more. Repeat theis procedure two more times.

After 3 1/2 hours of pressing turn cheese out of cloths and hoops. Cheese should have pH 5.7- 5.8. Move cheese wheels to cellar @ 55-58 F.

After 3 hours put cheese in saturated (23% salt) brine. Brine cheese for 4 hours per lb. of cheese. Finished wheels are 8-9 inch in diameter and 3 inches thick and weigh 5 lb.

Aging: After the cheese wheel is removed from the brine place on shelves and turned every other day. Eventually a moldy coat will grow in about one month. After this brush the rind every few days to keep the rind from being too thick.