This recipes focus is on making an Alpine style cheese, but not following all the rules. The result will be a full fat cheese in a smaller format than traditional Alpine style cheeses and yet has an elastic texture and still retains plenty of moisture. It will also be aged for a shorter period of time and therefore milk quality will play a bigger role and aging complexity less of a role. This cheese should be an easy one to make for those that have just started out and are looking to make their first cheese using a higher temperature (Thermophilic) culture. It will also be a great intro to developing a natural rind without any mold. For sure this is a very different guideline page that focuses more on the why behind the process and decisions made to customize your cheese making.
