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1. Heat the milk to 32C, stirring occasionally. 2. Add mesophilic starter (Flora Dnica 0.4g), Penicillium Candidum 0.28g and Geotrichum candidum yeast 0.02g) 3. after an hour add 3ml rennet and stir well. 4. Wen the curd appear quite firm, cut it in cubes of 2cm. and leave for 5 minutes. 5. Ladle the curd into molds and leave to drain for 1 hour. 6. Leave the curds in the molds for 24 hours and occasionally turn the curds to improve drainage. 7. Take the cheese out of the molds and apply 1 teaspoon of salt to the surface of the cheese. 8. Dry the chees at room temperature for two days turning them two three times a day. 9. Transfer the cheese to a cooler place (10C - 12C) and cover with plastic container to keep it moist. Turn the chees once a day. 10. After two weeks the fungal growth will cover the cheese. Wrap the cheese in waxed paper and leave it in the fridge to mature. The cheese will mature in two month time.

Cooked in water 25 minutes, rinse unde tap then slices. Marinate with saseme oil, soy sauce, basamlic vinegar, black pepper, chilli oil, then add minced garlic, corriander and sesame seeds

Served with mash & red cabbage (cooked with apples and raisins and red wine for 2 hours) Overnight marinade + put in a tin in between the bbq coals 1 bottle of ale 200ml apple juice 100ml white wine vinegar 100g dark muscovado sugar 3 tbsp clear honey 3 tbsp Worcestershire sauce 2 tbsp Dijon mustard 1 tbsp hot smoked paprika 4 cloves garlic

Family recipe.