This recipe came from Anna (from Sweden in the UK Dexter Forum) who translated from a Danish book by Ingrid Dam.
Parenthesises are her comments.
She has this as her everyday cheese for sandwiches etc.Semi-soft cheese with white cover
- 5 litres milk
- 15 ml rennet (This is the weak kind of rennet bought in the drug store. If using professional rennet dose as you use to, maybe a little less than for hard cheese)
- starter culture (I use 30 ml sourmilk (mesophilic [Type B cheeselinks]) or 15 ml sourmilk + 15 ml yoghurt)
- white mold (I usually use a piece of camembert from the store)
A good way to prevent unwanted mold growth on the surface of a cheese is to give it a white mold cover. White mold appreciate a relatively acid environment. This cheese has a mild and slightly acid (don´t know if you say acid about cheese) taste.
Heat the milk to 30° C. Add the starter culture and the mold culture. You can use a small piece from a brie or camembert that you like. Wrap the piece of cheese in a sterilized cheese cloth and use your fingers to squeeze the cheese through the cloth and down in the milk. Keep temperature at 30° C for 2 hours.
Add the rennet. When the curd gives a clean break, after appr 20 minutes, cut it in 1 cm cubes (1/4 inch) with a long knife. Stir gently after 10 minutes. Stir with regular intervals and keep temperature at 30 degrees.
After 1 hour and 15 minutes raise the temperature to 35° C and keep it until the curds are equally firm (about 5 - 15 min). Pour the whey away and place the curds in a mold (I use a small colander for this cheese, gives it a nice ufo shape but a square mold works well too). Press lightly (with your hands only) and cover with a towel to keep the warmth for some time. When the cheese can retain its shape, turn it over (doesn´t take long).
Turn the cheese over several times and after 24 hours remove it from the mold and rub it with salt.
Let it mature in the refrigerator (6 - 9° C) in a plastic container to prevent it from drying. In the container the cheese must rest on a cheese mat, so that air can circulate (if it gets wet in the container wipe up the water). Turn the cheese over every day. In 4-5 weeks it is matured.
Here's a photo of Anna's cheese http://i423.photobucket.com/albums/pp31 ... cheese.jpg