Recipe for filoncino cheese
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Ingredients:
1 gallon whole milk
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon rennet
1/4 cup white vinegar
Instructions:
1. Pour the milk into a large pot.
2. Add the cream and salt, and stir well.
3. Heat the milk to 86 degrees Fahrenheit.
4. Add the rennet, and stir well.
5. Continue heating the milk to 100 degrees Fahrenheit.
6. Add the vinegar, and stir well.
7. Remove the pot from the heat, and let it sit for 30 minutes.
8. After 30 minutes, strain the curds from the whey using a cheesecloth-lined colander.
9. Hang the cheesecloth-lined colander over a pot or bowl, and let the cheese drip for 1-2 hours.
10. Transfer the cheese to a clean cheesecloth, and tie it into a ball.
11. Place the cheese ball in a clean pot or bowl, and cover it with water.
12. Let the cheese soak for 1-2 hours, then remove it from the water and transfer it to a clean bowl.
13. Press the cheese with a heavy object for 1-2 hours, then remove it from the bowl and transfer it to a plate.
14. Let the cheese sit at room temperature for 1-2 days, then transfer it to a refrigerator and let it age for 2-3 weeks
