Peter Invents a New Cheese: Fortis Securus

For years Peter has wondered what would happen if you take a fresh mozzarella recipe and age it.  As it turns out you get something close to gruyere cheese which he calls Fortis Securus.

This cheese is strong, and melts wonderfully. It is great in home made French onion soup.

To make this start by heating raw milk to 90 degrees and stir in 1/4 teaspoon liquid rennet (diluted in 1/4 cup of water for each gallon of milk.  Set it aside for 5 minutes.  Cut the curd with a knife and heat to 105 degrees.  Remove from heat and stir for 2-5 minutes.  Scoop out curds and drain them in a colander.  Put curds into cheese press and press at 10 lbs for 15 minutes.  Let the cheese air dry until it has a rind, then put wax over it and let it age 2 months.  Eat and enjoy.