What you will need to make 1 cheese of approx. 700g:

Most of the components are supplied as a part of the the  Epicurean Premium Cheese Kit

• 7 ½ Litres Low Fat Milk. (2% fat)
• 2 ml Calcium Chloride dissolved in ¼ cup cool water
• ½ teaspoon TA61 Thermophilic Culture
• ½ teaspoon LH100 Helvetic Culture 
• ¼ teaspoon Lipase Powder dissolved in ¼ cup cool water
• 2 ml Rennet dissolved in ¼ cup cooled boiled water
• 300g Salt for brine
• Cheese Cloth or Butter Muslin
  
• 800g - 1kg Hard Cheese Basket
  
• Cheese Press
  

Method:

1. Clean and sterilise everything that will be used during the cheese making process!
2. Prepare the Starter. The day before cheese making, prepare a “Thermophilic Culture” starter using both the TA61 and LH100 cultures as described in “Cheese Making Basics”.
3. Preparing the Milk. Heat the milk to 32°C. Add the Calcium Chloride solution, then the prepared starter and the Lipase solution. Cover and allow to ripen for 30 minutes.
4. Renneting. Gently stir in the diluted Rennet with an up and down motion for at least 2 mins. Cover and allow 30 mins to set or until you get a "clean break".
5. Testing for a Clean Break. Test for a “clean break” by sliding your knife into the curd at an angle and lifting some on the side of the blade. If the curd breaks cleanly around the knife and whey runs into the crack that is made, you have a “clean break”.
6. Cutting the Curd. Cut the curds (according to the method described in the “Cheese Making Basics” information sheet) into 6mm cubes, then heat at a rate of 2°C every 5 minutes until you reach 38°C, stirring often.
7. Cooking the Curds. Raise the temperature by 3°C every 5 minutes until the temperature reaches 50°C, stirring often. The curds should now be the size of a grain of rice, and they will squeak when chewed. Allow the curds to set for 5 minutes.
8. Drain the Whey. Carefully pour off the whey without losing any of the curd particles. Line the 1kg cheese basket with the cheese cloth (or butter muslin). Place the curds into the basket and press lightly with 2.5kg for 15 minutes.
9. Redress the Cheese. Remove the cheese from the basket, carefully peel away the cheese cloth, turn the cheese over, re-dress it and press with 4kg for 30 minutes.
10. Repeat the process but press with 7kg for 2 hours.
11. Remove the cheese from the basket, line it with fresh cloth. Replace the cheese and press with 10kg for 12 hours.
12. Brine the Cheese. Make a brine solution using 300g of Salt to 800ml of water. Remove the cheese from the basket, peel away the cheese cloth and soak in the brine for 24 hours at room temperature.
13. Aging. Remove the cheese from the brine and pat dry. Place on a clean cheese board and store at 10-12°C and 85% humidity for at least 10 months. Turn daily for the first two weeks and then weekly after that. Remove any mould with a cloth dampened in vinegar or salt water.
14. Oil the Rind. After the cheese has aged for 2 months, rub the surface with olive oil to keep the rind on the cheese from drying.