How to make Montasio Alpine Style Cheese

Normally Montasio cheese is made with unpasteurised cows milk, so to replicate that flavour, I have made this Montasio Alpine style cheese with 5 litres of Goats milk and 6 litres of cows milk. This should enhance the flavour of the milk as goats milk is naturally high in lipase which is destroyed during pasteurisation of cows milk.

Ingredients
• 5 litres (5 quarts) Goats Milk
• 6 litres (6 quarts) Unhomogenised Cows Milk
• 1/4 teaspoon Thermophilic culture
• 2.5 ml (1/2 teaspoon) Calcium Chloride diluted in 60ml cool
non-chlorinated water
• 2.5 ml (1/2 teaspoon) Liquid Rennet (IMCU 200) diluted in 60ml
cool non-chlorinated water
• Saturated Brine 18% solution

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