Prepping the kitchen...everything has to be completely sterilized
Heating the cheese to 100 degrees in a warm water bath
Stirring in the rennet
The cheese curds(rear) have separated from the whey (the yellow liquid).
Hanging the cheese curds to dry
Pressing the cheese in the mold with Steph's textbooks (20lbs)
Letting the cheese rest and dry for 3-5 days before waxing
our "double boiler"
coating the cheese with the hot wax
our cheese will age at the bottom of the fridge for at least 2 months
