Poutine from Canada uses this cheese.
The fresh squeak is lost with time so don't store this cheese.
4 litres whole cream top milk 3.5% fat
1/8 tsp generic mesophilic culture or 60 ml cultured buttermilk
2.5 ml calcium chloride in 50 ml cooled boiled water
2.5 ml rennet in 50 ml cooled boiled water
1 tbsp iodine free salt
0.5 tbsp iodine free salt optional for extra flavour
Heat the milk to 31°C / 88°F
Add the meso culture and rehydrate it for 5 minutes.
Cultured buttermilk needs no rehydration
Ripen the milk for 45 minutes
Add the calcium chloride
Add the rennet and stir for less than one minute
Let the milk set for 40 to 60 minutes
Cut the curds into 1.25 cm / half inch cubes
Let the curds heal for five minutes
Stir while slowly heating to 39°C / 102°F over a 30 minute period.
Stir for 30 minutes more at 39°C / 102°F
Drain off and keep the whey and leave the curds hanging in a cheesecloth for 10 minutes
Heat the whey to 45°C / 115°F
Squeeze the curds in a collender keeping them warm over the hot whey.
For an hour turn over the curds and squeeze again every 15 minutes.
Cut the curds into fingers.
Coat with the salt.
Drain the curds for another 12 hours.
Serve with chips (fries), gravy and any exotic tasty toppings you fancy.
They are also excellent coated and fried crispy.