Thanks everyone! I used the recipe from Mastering Artisan Cheese - Caldwell - page 292 Very easy i thought.
Tiarella, as you too are a patient cheesemaker, i will let you know in a year, the taste of this special cheese, LOL!!
For those of you who don't have this book, recipe is as follows...
4 gal high fat milk (i used 18 L ewe milk)
1/2 tsp Thermo B or C
1/4 - 1/2 tsp lipase
1 tsp calcium chloride
1/2 plus Rennet
Prepare milk -warm milk to 100 - 104
Culture Sprinkle culture, let set 2 - 5 min. then stir 3-5 minutes
stir in lipase solution, then stir in cal chlor, wait 5 min.
Rennet - Stir in rennet, stir one minute, Still milk. Hold temperature until clean break is achieved, about 15 - 20 minutes.
Cutting - Cut curd mass into 3/8 inch cubes.
Stir - Maintain 100 - 104° and stir gently for 5 min. Let rest till curds are covered by a 4-5 inch layer of whey, usually about 10 minutes. Stir and cut the curd down to 1/8 " pieces.
Tip Adjust the rest period between stirring and the second cutting, depending on how the curds want to mat. If they mat too much, the second cutting will shatter them. Either stir for longer than 5 min, or let rest for less than 10 minutes to decrease the likelihood of matting.
Stir and Heat Stir gently, and increase temp to 113 - 118 ° F over 15 minutes. Hold temperature and stir for 15-20 minutes till curds pass texture test. Let settle in pot for 5 minutes.
Drain and Texture Remove whey to level of curds. Gently hand-press the curds under the whey for about 5 min to form a consolidated mass. Drain off remaining why. Goal whey pH by the end of draining is 6.3-6.4.
Press Place curd mass in a cloth-lined form. Fold cloth over the top of curd and set follower on top. Let drain without pressure for 15 min. Unmold, and turn cheese, cover and let drain without pressure for 15 min. longer. During the 15 minutes use a long meat skewer or knitting needle to pierce the mass several times to assist whey drainage. Unmold, turn, and add more weight as needed to close the rind after 1 hour more of pressing. Continue to press to goal pH of 5.3 - 5.4, usually about 4-10 hours.
Salt Unmold and dip the wheels in heavy brine, then rub with a coating of salt. Pour brine over the cloths and redress the wheel. Return to molds and continue to press for 12-14 hours. Remove from forms, rub with dry salt, and press for 24 hours. Repeat one more time. Room temperature during salting should be 55°.
Tip These cheeses are typically very salty with a final content of 5-7% (about twice as salty as similar extra-hard cheeses) If you don't like it, you can modify the salting to your tastes.
Affinage Move to an aging environment at 55° - 85% RH for 8 - 12 months. Turn daily for the first month, then weekly. Rind can be rubbed with dry salt or medium brine as needed. Traditionally rubbed with dark clay mixed with oil. Alternatively, rub with a mixture of cocoa powder and oil.