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Begin by heating the milk to 88-90F (32C).
Add the culture, Geotrichum Candidum, and Bacteria Linens to the milk.
Allow the milk to ripen at this temperature for 30 minutes.
Add about ½ tsp of single strength liquid rennet.
Let the milk set quietly for 45-60 minutes.
Cut the curds into ½-⅝ inch pieces.
Scald the curd to about 92F very slowly over 5-10 minutes.
Transfer the curds to sanitized molds.
Prepare a saturated brine for salting the cheese.
Soak the cheese in brine for about 1.5 hours.
Store the cheese in a high moisture environment for aging.
Wash the rind daily for 3-4 days.
Aging time can vary based on desired flavor.