INGREDIENTS FOR 600 G OF CHEESE (and 250 g of RICOTTA cheese)
Unpasteurized sheep's milk: 3 liters
Rennet: dose on the package
salt
2 cheese molds (diameter 11.5 cm, height 8 cm)
Filter the milk
If you later want to make RICOTTA cheese, take 200 ml of milk
Heat the milk (2800 ml) to 36 degrees
Add the rennet and mix well
Wait 40 minutes
Cut into cubes of about 2-3 cm
Wait 10 minutes
Put the cheese in the molds
Within 60 minutes combine the contents of the molds
Leave to rest for 12-24 hours at room temperature
After 12-24 hours, turn the cheese upside down
Leave to rest for another 12-24 hours at room temperature
Now remove the cheese from the mold
Salt one surface and the sides and let it rest in the fridge on a cutting board for 24 hours
Turn over, salt the other surface and let it rest in the fridge on a cutting board for 24 hours
Now the cheese is called "Primosale" and can already be eaten
Leave to mature for 40 days in the fridge on the cutting board, turning it upside down every 2 days
If mold forms, scrape or wash the surface immediately with a damp cloth
After 40 days, the aged cheese is ready
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