Mr. Carval's Fresh Cheese

Milk the cows directly on the farm

Add rennet to the milk and wait 30 minutes

Mix well and let it rest for another half hour

Drain off the excess whey

Strain the cheese curd so there are no lumps remaining

Heat until it reaches 42° [Celsius/use thermometer for accuracy]

Remove the curd mass from the bottom and place it into cheese molds

Press firmly and let it cure for 4 hours