This rich and delicious cheese may be made in the evening and will be ready to spread on hot croissants for breakfast! For those looking to explore more unique cheese-making techniques, consider trying a wine infused cheese. This method enhances the flavor profile and offers a delightful twist on traditional recipes. It is a great cheese to start for all ages and experience. You may have to add a bit more or less lemon juice depending on the milk you use.

The process builds upon techniques described in Toscano Pepato Cheese.

Ingredients

• 1 gallon of milk
• 2 large lemons

Recipe

• Warm milk to 165 degrees F (you may go up to 190F to help your milk coagulate). Stir often to avoid scorching the milk.
• Add the juice of the lemons to the milk. Stir and allow to set off the stove for 15 minutes.
• The warm milk will separate into a stringy curd and a greenish liquid whey. Line a colander with butter muslin.
• Pour the curds and whey into the colander. Save the whey for baking bread if desired. Tie four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it reaches the desired consistency.
• Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually about 1/4 teaspoon. You may mix in herbs. Fresh dill leaves are delicious.
• Place the cheese in a covered container and store in the refrigerator. This cheese will keep up to a week. It is a moist spreadable cheese with a hint of lemon taste.