Heat the milk to 32°C, add the starter culture and stir well. Allow to ripen for 10 minutes.
Add the rennet. Stir for one minute and let set at 32°C for 1 hour or until a clean break is achieved (see Blue cheese recipe)
Cut the curd into ½ inch cubes and let set for 10 minutes. With a jug, remove about ⅓ of the whey and replace it with enough water at 80°C to raise the temperature of the curds to 33°C whilst stirring.
Let the curds settle for 10 minutes and then remove whey down to the level of the curds. Again, stirring continuously, slowly add water at 80°C to raise the temperature of the curds to 38°C. Maintain the curds at this temperature for 15 minutes, stirring often to stop them from matting.
Allow the curds to set for 30 minutes then remove the curds to a cheese cloth lined mould and press at 9Kg for 20 minutes.
Repeat the above but press at 22Kg overnight.
Remove the cheese from the press and float it in a saturated brine solution in a small bucket for 12 hours. The cheese will float above the surface, so also sprinkle some salt to cover the top surface.
Remove from the brine and pat dry and allow to dry for a day or so. I then vacuum pack the cheese whilst it matures, occasionally removing from the pack and drying any liquid that it produces. The vac packing prevents any moild growth and stops the cheese from drying out. The recipe says to mature for 3-4 months or longer.
Eat.