Step-by-Step Instructions

1. Prepare the Milk

1. Pour the milk into a large pot and heat it slowly to 85°F (29°C) while stirring gently.
2. Once the temperature is reached, add the mesophilic starter culture and stir well. Allow the milk to ripen for 30 minutes.

2. Add Calcium Chloride and Rennet

1. Stir in the diluted calcium chloride thoroughly.
2. Gently add the diluted rennet, stirring in an up-and-down motion for about 30 seconds.
3. Cover the pot and let the milk set for 45 minutes to form a firm curd.

3. Cut and Cook the Curd

1. Check for a clean break in the curd. If ready, cut the curd into 1/2-inch cubes using a long knife.
2. Heat the curds slowly to 105°F (40°C) while gently stirring to prevent clumping.
3. Maintain this temperature for 30 minutes while stirring occasionally.

4. Drain the Whey

1. Line a colander with cheesecloth and carefully ladle the curds into it.
2. Allow the whey to drain, then add salt and mix well.

5. Add Peppers and Press the Cheese

1. Mix the chopped peppers into the curds evenly.
2. Place the curds into a cheese mold lined with cheesecloth.
3. Press the cheese with 10 pounds of pressure for 15 minutes.
4. Increase the pressure to 20 pounds and press for an additional 12 hours.

6. Aging the Cheese

1. Remove the cheese from the mold and air-dry for 2-3 days until a rind forms.

2. Wax the cheese or store it in an aging container.

3. Age the cheese for at least 2 months at 55°F (13°C) with a humidity of 80%.