* 4 Litres full Fat Milk
* 300 ml Double cream
* 5 ml Liquid starter or a little Freeze-Dried DVI starter (as much as will go on the tip of a pointed knife - see picture)
* 3 drops of Rennet
* A little Freeze-Dried Penicillium culture (as much as will go on the tip of a pointed knife - see picture)

===Method===
* If using Unpasteurised Milk, pasteurise and allow to cool, add the Double cream and stabilise at 29° C
* If using shop-bought Milk, add the Double cream and adjust the temperature to 29° C.
* Add the Freeze Dried DVI and the Penicillium culture by sprinkling on the surface of the Milk and whisking well.
* After 30 minutes check the temperature is still 29° C, add the diluted Rennet, cover and leave until the Curd has set, ensuring the temperature remains constant. I find covering with a few towels Helps keep retain the temperature.
* Once the Curd has set, don't Cut the curds with a knife, but ladle, in large slices directly into the Mould.
* Leave to drain at 20°. When the Curds are firm, turn upside-down and continue draining. This entire process may take a day or so.
* When the Curds are firm enough to remove from the Mould, rub with a fine dusting of Salt.
* Transfer to a Drying area (18° C / 80% humidity) for 2 days.
* Then move to a ripening area (around 12° C / 80% humidity) for about 10 days or more, by which time the Mould should have formed.
* Unless you have a cave handy, the fridge is probably the best place to mature your homemade cheese although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature.

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