Heat the Milk: In a large pot, heat the milk to 85°F (29°C). Stir occasionally to avoid burning.
Add the Starter Culture: Sprinkle the mesophilic starter culture over the milk. Let it rehydrate for a few minutes before stirring it in thoroughly. Allow the milk to ripen for 30-60 minutes at this temperature.
Add Rennet: Add the rennet to the milk (dissolve it in 1/4 cup of cool, non-chlorinated water first). Stir gently for about 1 minute, then cover and let it sit for 1 hour, allowing the curd to form.
Cut the Curd: Once the curd is set, use a knife to cut it into small 1/4-inch cubes. Let the curds rest for 5 minutes to firm up.
Cook and Stir the Curd: Slowly heat the curds to 130°F (55°C), stirring gently. Maintain this temperature for about 30 minutes, stirring occasionally to prevent the curds from sticking together.
Drain the Whey: Carefully drain the whey from the curds by pouring them into a colander lined with cheesecloth. Allow the curds to drain for about 10 minutes.
Mix in Herbs and Spices: In a separate bowl, combine your choice of fresh herbs, black pepper, garlic powder, and red pepper flakes. Sprinkle this mixture over the curds and gently mix it in.
Press the Cheese: Transfer the curds into a cheese mold, pressing them lightly to remove excess whey. Apply more pressure gradually over the next several hours until the cheese is firm.
Salt the Cheese: After pressing, rub salt over the surface of the cheese, or alternatively, place it in a brine solution for about 24 hours.
Aging: Let the cheese age in a cool, humid environment (50°F/10°C with about 80% humidity) for 2-3 months. The cheese will develop deeper flavors the longer it ages.
