@Kaiser Lol ok, You take a few gallons of un pasteurized milk, put it in a tub. Raise the temperature to the right level then add in the culture, then let it set then add in the liquid renet then let the curds form, then cut the curds into cubes, then stir them for 15 or so minutes then put a pot of water on the stove and incrementally add in the boiled water to slowly raise the temperature of the curds but not all at once or the cheese will get too hard. Then strain the curds and put them in a cheese cloth and put the cheese curd in a mold and place weights on it and take it out and flip it while adding more weight until the final weight is Reached at which point you leave it overnight and take it out in the morning and if the cheese requires a salt brine then you place it in a salt brine for a few days flipping it everyday. Then you remove it and let it out to dry then you package it.
