Chester Cheese

Ingredients

• milk
• annatto (coloring matter)
• coarse sea salt
• brine (saltwater solution)

Directions

1. Strain the milk to remove impurities and cool it in a cooler with a spigot.

2. Once cooled, draw off the milk into pans and refill the cooler.

3. To color the cheese, tie annatto in a linen rag, soak it in ½ cup of warm water overnight, then mix the infusion with the milk.

4. Salt the cheese by immersing it in brine for several days, turning it daily, or by covering it with salt each time it is turned for three days.

5. Change the cloth twice during the salting process.