It's a small cheese, made of natural milk (from the supermarket), with rennet from bacteria, and because I forget to buy buttermilk I used some citric acid (powder). After 45 minutes I cut the curd and put it in my selfmade press
(in dutch) for about three hours. I had a lot of curd so I made some other cheese
too and a smaller one similar to the one in the picture. Then I had it in a salted bath (saw the english term anywhere,can't find it now)for 4 hours. After two days I added coating and now after three weeks I had this cheese. I tasted the small one and it tastes salty, but a bit dry. Hope the one on the picture is less dry (because it's twice the size of the small one). Going to try next week.