Standards: 34% moisture, 25% fat.


  1. Standardize milk to P/F = 1.50 and pasteurize.
  2. Add 1.5% thermophilic starters: 0.74% L. bulgaricus and 0.75% S. thermophilus. Ripen briefly (15 min.) at 32C.
  3. Add lipase according to the manufacturer's instructions. Measure 190 ml rennet per 1,000 kg milk. Dilute the rennet with 10 volumes of water and add the mixture to the milk.
  4. Cut when curd is still somewhat soft using a double cut with 1/4" (6.4 mm) knives. Continue cutting until the curd is the size of rice grains.
  5. Cook from 32 - 46C in 50 min.
  6. When the pH is 6.1 - 6.2, allow the curd to settle. Then push the curd away from the gate and level it beneath the surface of the whey. Drain the whey. Cut portions of the curd to fit dressed hoops. In the Food Science lab, use a 25 kg cylindrical hoop.
  7. Allow 20 min. without pressing, then stack the hoops double for 20 min. Reverse the hoops and hold for another 20 min. Then press for 60 min. Hold overnight at room temperature without pressure.
  8. Place cheese in a salt brine for 48 - 96 hrs. (48 hrs. for 9 kg blocks).
  9. Dry cheese for 48 hrs. at 10C.
  10. Cure at 10 - 15C for at least 5 months and regularly rub the surface with mineral oil. Alternatively, the cheese may be vacuum packed.

Cheese composition should be 32% moisture, 21% fat and 5.5% salt.