Slowly heat the milk to 86°F (30°C) in a large pot, stirring gently to prevent scorching.

Sprinkle the mesophilic starter culture over the milk, stir well, cover, and allow it to ripen for 45 minutes.

Dilute the rennet in filtered water and stir into the milk using an up-and-down motion. Cover and let set undisturbed for 30–40 minutes, until a clean break forms.

Cut the curd into ½-inch cubes and let rest for 5 minutes to allow the curds to heal.

Gently stir the curds for 15 minutes to release whey while maintaining a soft texture.

Drain about 30% of the whey, then replace it with warm water (95–100°F). Stir gently for 10 minutes to reduce acidity.

Transfer the curds into a cheesecloth-lined mold. Press lightly at first, gradually increasing pressure over 6–8 hours, flipping occasionally.

Remove the cheese from the mold and dry-salt it over two days, flipping between applications.

Age the cheese at 55°F (13°C) with 85–90% humidity for 2–4 weeks, flipping daily and wiping with light saltwater if moisture appears.