Queijo Da Serra

Ingredients

Sheep's milk

1 gallon (3.8 liters)

Rennet

1/4 teaspoon

Cheese salt

1 teaspoon

Cheese mold

1 (suitable for soft cheese)

Cheesecloth

enough to line the cheese mold

Instructions

1. In a large pot, gently warm the sheep's milk to 86°F (30°C) over low heat, stirring occasionally to prevent scorching.
2. Once the milk reaches the desired temperature, remove it from the heat and add the rennet. Stir gently for about 30 seconds to incorporate, then let the mixture sit undisturbed for 1 hour, or until it has set and formed a gel-like consistency.
3. After the curd has set, use a long knife to cut the curd into 1/2 inch (1.25 cm) pieces. Allow it to rest for an additional 5 minutes to firm up.
4. Sprinkle the cheese salt evenly over the curds and gently stir to distribute it throughout the curds.
5. Line the cheese mold with cheesecloth, allowing some excess to hang over the edges for easy removal later. Carefully pour the curds into the mold, pressing down gently to avoid breaking the curds.
6. Fold the cheesecloth over the top of the curds, then apply medium pressure to the cheese using a follower or weight. Press for about 12 hours, flipping the cheese halfway through if possible.
7. After pressing, carefully remove the cheese from the mold and unwrap it from the cheesecloth. Place it on a wooden board or drying rack to air dry for 2-3 days, turning it occasionally.
8. Once the cheese has dried, transfer it to a cool, dark place to age for at least 60 days. During this time, the flavors will deepen, and the texture will develop its signature creaminess.