We make our soft cheese slightly different to most and we add a large amount of culture to produce its unique texture. This culture is added around 40 mins before (vegetarian) rennet is added and the resulting set milk is then ladled into moulds. Once it is left overnight it can then be lightly salted before being transferred into the fridge.
Most soft cheese are normally ready at this point in the process but because of the high level of culture, the cheese will continue to soften as it ages, allowing the flavour to further develop. We love to pair the cheese on warm crusty bread with a drizzle of honey of fresh herbs.