Artisan Cheese Kit Instructions
28
completing the “Cutting the Curds” step.
.
After 40 minutes of stirring let the curds
rest at 35°C (95°F) for 10 minutes.
STEP 4:
DRAINING AND PRESSING THE CURDS
.
Pour the curds into a colander lined with
the cheese cloth, and then transfer the
curds to your cheese cloth lined cheese
press mould.
.
Press at 5 kg (11 lb) for 10 minutes,
(refer to p.5).
.
Remove the cheese from the mould and
unwrap from cheese cloth. Sprinkle a
layer of salt on both the top and bottom
of the cheese before rewrapping with
cheese cloth. Press the cheese again
(the other side up) at 5 kg (11 lb) for a
further 10 minutes.
.
Repeat the same procedure, without
adding the salt and pressing at 10 kg
(22 lb) for 20 minutes and again after a
further 16 hours pressing at 10 kg (22 lb)
also without salting.
STEP 5:
AGEING THE CHEESE
.
Take the cheese out of the mould and
let it air dry on a cheese mat or rack for
several days (on the kitchen bench is
fine but cover with a mesh food cover or
something similar).
.
Make sure you turn the cheese several
times a day (moisture tends to collect
at the bottom).
.
When the cheese is dry to touch, age the
cheese on the cheese mat on the kitchen
bench or a cool cupboard (approx
10 - 13°C or 50 - 55°F) for a minimum
of 3 weeks. Turn the cheese several times
a week. While ageing remember to cover
your cheese with a mesh food cover or
something similar.
If your hard cheese starts developing mould,
scrape off the mould and wipe the cheese
down with a cloth soaked in a saturated salt
brine solution.
TIP
