Here’s one I found:
4 Gal whole milk, warmed to 86 deg. F.
Add 1 pkt Meso starter, ripen 45 min.
combine 2.8 ml calf rennet in 1/4 cup cool water, stir in well and let set 36 min or until clean break.
Cut curd to 3/8”, let rest 3 - 5 min, then stir 15 min.
Drain 1/3 whey, stir 15 min.
Add enough 130 deg. water to bring temp to 95 - 100 deg.
Add 1 oz. salt, stir 15 min.
Drain through a colander, add herbs if desired.
Transfer to cloth lined mold and press at 8 lbs for 15 min.
Remove, turn, rewrap and press at 16 lbs. for 2 hrs.
Turn and rewrap at 15, 15, 15, 60, 60, 60, and 90 mins.
Remove and submerge in 65 deg. water overnight.
Remove, place in brine for 6 hrs.
Pat dry
Age at 59 deg. for 10 - 14 wks, wiping with brine solution every 2 to 3 days.
Age additional week at 54 deg.
