Heat milk slowly to 84°F. Dilute calcium chloride in 1/4 cup water and mix in.

Sprinkle mesophilic culture and Propionic shermanii over the milk, rest 2 minutes, mix in, and ripen 45 minutes. Separately heat 3 gallons non-chlorinated water to 130°F for washing the curds.

Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 45 minutes.

Cut curds into 3/8-inch cubes, rest 5 minutes, stir 5 minutes, then settle 5 minutes.

Remove one-third of the whey. Add hot water to reach 95°F in 5 minutes, stir 5 minutes, then add more hot water to reach 102°F over 5-10 minutes.

Slowly stir 30-40 minutes until curds are firm. Settle and consolidate the curd mass, drain whey to about 1 inch above it, cover with a plate, and pre-press with 2.5 lb for 15 minutes.

Wrap the consolidated curd in butter muslin and mold. Press for 5 hours at 75-80°F: 8-10 lb for the first hour, then flip hourly and press with 20-25 lb.

Unmold and rest 8-10 hours at 52-56°F. Brine 8-12 hours, salting the exposed top with 2 tsp salt and flipping/salting halfway through.

Age at 50-55°F for 2-4 weeks, turning daily and wiping mold with brine as needed. Then age at 65-70°F and about 80% humidity for 3-4 weeks to develop eyes, turning daily.