Roquefort

2 gallons Ewe's Milk1 pkg. Mesophilic Culture Direct Set1/8 tsp. Penicillium Roqueforti Culture 1/8 tsp. Lipase PowerCapilase (very sharp) (an animal based enzyme used to enhance flavor in cheese)1 tsp. Rennet¼ cup cool water2 Tbl. Sea Salt

2 Stainless Steel Pots1 Slotted Stainless Steel Spoon1 yard of cheese cloth1 Colander1 Stainless Steel Ladle1 Thermometer1 Cheese Press1 Cheese Mold & Follower1 timer1 large plastic cake container (Tupperware style)2 Reed Mats to place the cheese on

Modern Method:

2-gallon whole milk (Non-homogenized or Raw Milk will give you a richer cheese) There is an additional step here for me since I used Raw Milk. I needed to heat the milk for 30 min. to a temperature of 145°, then place the pot immediately into a sink filled with cool water and ice if necessary to bring the temp of the milk down quickly, then after cooled place sterile clean container and precede, with cheese making steps below.1 pack of Mesophilic Culture DS (this is used for temperatures under 105º)1/8 tsp of Penicillium Roqueforti Culture1/8 tsp of Lipase Power for 2 gallons of milk1 tsp. of Rennet for 2 gallons of milk1/4 cup of cool water to dilute the rennet2 Tbl. Coarse Sea Salt

Place milk into large pan. Warm milk until it has risen to a temperature of 90° F. (Use the in-direct warming method using a large metal pan in a sink of warm water, or inside of a second larger pot).

Add the Mold, then the Mesophilic Starter and allow to sit for 1 hour (60 minutes)

Add Rennet (diluted to 1/4 cup of cool water) and stir for several minuets. Let milk sit covered for 1 hour at 90º F. Add the diluted Rennet stir gently keep at 90º F for 1hour or until a curd has formed and a clean break can be preformed (the curd should have what is

called a clean break stage, which is if a clean knife is put into the curd the curd should separate cleanly).

Cut the curds in ½ inch cubes, and then let sit for 5 minutes.

Bring the temperature of the curds and whey up to 90º F, stirring gently every 5 minutes for 1 hour. Then allow curds to sit for 5 minutes.

Pour the curds into a cheesecloth-lined colander while still warm and hang to drain for 5 minutes.

Place the warm curds into the cheese mold.

Place a reed mat on the top and bottom and a cheese board on top and bottom. Turn over the mold every 15 minutes for the first 2 hours, then once an hour for the next two hours.

Then allow draining overnight.

Remove the cheese from the mold, sprinkle with the remaining salt on all surfaces. Shake off excess salt.

Let set at 60º F and 85% humidity. Turn the cheese round everyday for 4 days.

Prick the cheese round with bamboo skewer making about 40 holes from top to bottom of the cheese round, age at 50º F and 95% humidity turning every 4 days.

Mold should appear after 10 days. After 30 days the surface of the cheese will be covered with blue mold. Gently scrape off the mold, repeat this process every 20 to 30 days.

After 90 days of aging wrap in foil, lower the temperature to 38º F for an additional 60 days turning the cheese weekly.

The cheese is ready to eat after 6 months, but for a milder flavor cheese is ready after 3 months.