• Clean and Sanitize all of your equipment

Preparing the milk

• Gently bring your milk up to 90F (32C). Sprinkle the mesophilic culture, the penicillium Candidum, and the geotrichum Candidum over the top of the milk and allow it to rehydrate for 3 minutes. Once rehydrated stir with an up and down motion for 5 minutes to mix everything well.
• Add the diluted calcium chloride. Mix well and wait 5 minutes before adding the rennet
• Add the diluted rennet to your milk and stir with an up and down motion for 60 seconds.
• Cover and let it sit at room temperature (68f - 72f) or (20c-22c) for 16 - 24 hours. Your target ph is between 4.5 and 4.6.

Place curds in molds

• Once you hit your pH target (if you are checking for that) and you have a clean break with your curd mass, begin to gently scoop out thin layers of curd into your molds. If you fill up your molds just wait 5 minutes as the curds will settle giving you more space. Cover the molds with a bamboo mat or cheese cloth.
• Allow them to drain for 24 hours turning a total of 3-4 times throughout that time. Room temperature should be 68f - 72f (20c - 22c) while it's draining.

Salt, Ash, Drying

• **You can salt your cheese then ash it OR you can combine the salt and the ash and do it in one step. However you do it is completely up to you. The end result will be the same. I personally like to salt first then ash as i find this to be less messy.
• Remove the cheese from the mold and weigh it (in grams). You should add 2% of the weight of the cheese in salt. (So if the cheese weighs 454 grams you will be adding 9g of cheese salt)
• Ash your cheese surface. Apply a thin coating of ash to the entire surface of your cheese
• Once finished it's time to let your cheese dry. Place the cheese on a bamboo mat and allow to dry for 24 hours at 55f - 62f (13c - 17c) with an 80% - 85% rH.

Ripening

• After your cheese has dried out a bit lower the temperature to 52f-55f (11c - 13c) and raise the humidity to 92% - 97% for 7-10 days turning daily. Once you have good mold coverage, wrap the cheese in cheese paper and place in a cooler fridge 36f - 40f (2c -4c).
• Let it age for 7 - 10 days. Technically you can eat it right away but it will develop flavor and texture as it ages. If you age it for longer your cheese will take on a softer almost gooey texture.