Maaslander (Maasland cheese)

Instructions

1. Heat the milk to 31 °C in a large, clean vat, add the lactic starter and let it rest for 45 minutes.
2. Stir in the diluted rennet, mix gently and let it coagulate for 35 minutes until you get a clean curd.
3. Cut the curd into grains the size of rice grains, then stir for 10 minutes to dry it slightly.
4. Remove some of the whey and gently heat to 36 °C while stirring for another 15 minutes.
5. Mould the curd, press for 90 minutes, turning the cheese halfway through.
6. Salt it in cold brine for 12 hours, then age it for 3 weeks at 12 °C, turning it every day.