4 gal. whole milk (I use raw milk) to 88 deg. F.
Add 1 tsp. liquid animal rennet and stir for 2 min.

(You can add culture if you wish, just let it ripen for 10 - 15 min. before adding rennet)

Let set at 88 F. for 45 min or until clean break.
Cut to 1” cubes, let set 5 min.
(you can add 2 Tbsp salt at this point if you wish)
Cook to 102 F. then set for 15 min at 102 F. stirring occasionally.
Drain curd in a sieve or cloth lined colander, 5 - 10 min.

(if you did not salt earlier, place curd back in pot in sink with 102 F. water.  Break up curd, add salt and mix well.

Place in cloth lined 6” mold and press at 30 lbs for 10 min.
Turn, redress, and press at 45 lbs for 15 min.
Turn, redress and press at 100 lbs for up to 12 hours
Turn, redress (or press without cloth) at 100 lbs for another 12 hrs.

Remove from press and rub with salt.  Cure in cave for 5 - 7 days.

I wax my Muenster, and it keeps very well for at least three or four months.  We just opened one last night that I made in January, and it was excellent.  Nice texture and great flavor.

Hi there Rich-
I’ve finished pressing the cheese I made from your recipe. I ought to have asked sooner, but I wonder at what temp/conditions you suggest I store the cheese directly after salting? I’m thinking it wants to sit on the counter for several days to develop a rind, but I might be over-thinking it. Just salt, then cave and eat a week later? What kind of cave conditions?
I’m pretty excited about it- it’s the biggest cheese I’ve made yet, which is to say not very big (2 entire gallons) but seems ENORMOUS anyway.
Take care,
Bobbie

By the way, here’s a photo of the post-press curds. I posted it in the main section too, because I had a question about the mold I used.
Bobbie