Heat sour milk without sour cream in the summer oven. Remove, and when completely cool, fill a sack with the curds. The next day, after the whey has drained off, mix the curds with salt, transfer to small sacks, and weight them for 48 hours.* Remove the cheeses from the sacks and cover them immediately with a thick piece of canvas to protect them from the air. Turn the cheeses daily until they are covered with mold, like mushrooms, and until they smell very strong and unpleasant—this will occur after 2 to 3 weeks. During this time do not open the windows in the room where the cheeses are kept; also do not light the oven.
Next, remove the canvas from the cheeses for one week. When the mold has dried, wash the cheeses in whey that has been heated to a temperature barely tolerable to the touch. Wash the cheeses and rub them gently with the palm of your hand, but do not scrape the mold with a knife or with your fingers. Change the heated whey several times until the cheeses are clean. Return the cheeses to the same room and place them on clean, dry shelves. Keep them uncovered and turn them twice a day. The windows may now be opened occasionally, and, in winter, the oven may be lit. After the cheeses have dried, pack them in dry rye.
Two or three hours before using the cheeses, wash them in hot water and let them dry slightly. It is best to prepare them soon after the Feast of Peter and Paul [July 12th]. On top they will be dry, and, inside, as soft as Dutch cheese. When sliced, they will not crumble like other cheeses.
*There is no mention of rennet in this recipe. Perhaps
© 1992 All rights reserved. Published by Indiana University Press.