Triple Crème

Heat milk slowly to 86°F. Separately heat cream to 100°F and add it to the milk.

Dilute calcium chloride in 1/4 cup water and mix into the milk and cream.

At 86°F, sprinkle C21 culture, Penicillium candidum, and Geotrichum candidum over the surface. Rest 2 minutes, mix in, and ripen 60 minutes.

Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 90 minutes.

Cut curds into 1-inch cubes, rest 5 minutes, break into uniform 1-inch pieces with a ladle, rest 5 minutes, then stir gently 10 minutes while maintaining about 86°F.

Settle the curds, remove whey, transfer to a butter-muslin-lined colander, and drain 30 minutes.

Transfer curd into 4 small soft-cheese molds on a draining mat. Drain 24 hours at 70-74°F, unmolding and flipping three times beginning 4-6 hours after molding.

Salt in two stages: divide 1 tsp salt among the tops and sides, remold 6-8 hours; then divide another 1 tsp among bottoms and sides and remold about 12 hours.

Unmold and dry 4-12 hours at 58-65°F and 65-75% humidity. For a bloomy rind, age at 52-58°F and 90-95% humidity for up to about 6 weeks; the cheese may also be eaten fresh after a few days.