Step 1: Heat & Acidify the Milk

1. Pour the milk into a large pot. Slowly heat to 88°F (31°C), stirring frequently to prevent scorching.
2. Sprinkle the mesophilic starter culture over the surface of the milk. Let it sit for 2 minutes to hydrate, then stir thoroughly.
3. Maintain the temperature for 60 minutes to allow the culture to ripen.

Step 2: Prepare the Peppers

1. Toast the red pepper flakes lightly in a dry pan to enhance their flavor and aroma.
2. If using fresh peppers, blanch them to reduce the risk of bacterial contamination, then chop finely.

Step 3: Add Rennet and Coagulate

1. Stir ¼ tsp liquid rennet into the milk. Let it sit undisturbed for 45 minutes until the curd is set.
2. Check for a clean break by slicing the curd with a knife; the edges should be firm, and whey should separate cleanly.

Step 4: Cut and Stir the Curd

1. Cut the curd into ½-inch cubes, let it rest for 5 minutes.
2. Slowly stir the curds, gently raising the temperature to 95°F (35°C) over 30 minutes. Continue stirring for another 30-60 minutes until the curds are firm.

Step 5: Drain and Salt the Curds

1. Drain the curds in a colander lined with cheesecloth.
2. Add salt to the drained curds in small increments, mixing thoroughly. Add the prepared peppers and stir to distribute evenly.

Step 6: Mold and Press

1. Transfer the curds to a cheese mold lined with cheesecloth. Fold the cloth over the top.
2. Apply light pressure for 15 minutes, then gradually increase to 40 lbs over 4 hours, turning and rewrapping the cheese every hour.

Step 7: Age the Cheese

1. Allow the cheese to air-dry for a few days until the surface is dry to the touch.
2. Wax the cheese and place it in an aging environment at 52-56°F with 80-85% humidity.
3. Age for at least 2 months, turning weekly to ensure even maturation.