This recipe has yet to be tested. The rind salting is important for the character of this cheese. 5 l 5% fat milk Channel Islands - prefer non-homogenised if available 5 l standard 3% fat milk - prefer non-homogenised if available 250 ml Kefir 1 g CaCl2 5 g Rennet 36 g Salt - iodine and caking agent free It's OK to add pure cream to 10 litres of homogenised milk to get about 4% fat. Boil to sterilise the pots, utensils and cheesecloth before making all cheeses. CURDLE Heat the milk to 32°C (90F) Add CaCl2 diluted in 50 ml cooled boiled water. Add the kefir thinned in 250 ml milk and immediately add the rennet diluted in 50 ml cooled boiled water. Stir in the kefir and rennet for up to one minute. Wait 2 hours for a clean break and acidification. Towel wrap the pot to better hold the temperature. CUT, COOK, DRAIN AND SALT Cut the curds into approximate 1cm chunks. Rest the cut curds for 5 minutes. Stir and raise the temperature to 33°C Leave for 40 minutes stiring and correcting the temperature roughly every 10 minutes. Separate the curds and whey through a cheesecloth. Keep the warm whey. Use the whey at 33°C as a warm bath to keep the curds warm. Drain the curds for 10 minutes in the cheese cloth in a colander over the warm whey. In a colander over the warm whey, cut the curds into 5cm bricks. Over the warming bath, stack the bricks and let them drain for 10 minutes. Over the warming bath, invert the jenga pile and drain for another 10 minutes. Over the warming bath, in a bowl, break the curds into chunks and add the salt. Mix well further breaking up the curds. Remove the bowl from the warming bath and drain any more whey. The whey residue can be used to make ricotta if used straight away. Add more milk for extra yield. Otherwise store the whey for bread, pancakes, smoothies etc. PRESS AND SALT Press the curds in a cheesecloth gently for 10 minutes. Salt the surfaces and re-press for 10 more minutes at a slightly higher pressure. Salt the surfaces and re-press for 20 minutes at a slightly higher pressure. Salt the surfaces and re-press for up to a day, ramping up the pressure during this time. This final press can be without the cheesecloth for a smoother finish. DRY AND RIPEN Air dry at room temperature for three days, inverting whenever you're passing. Kitchen towell helps to wick away excess moisture. Ripen for three weeks in a the cave at 12 to 14°C Every week, during ripening, shave off any mould and brine wash the rind. After three weeks start eating and vacuum pack portions for cave storage.