Warm the milk to about 86°F, stirring gently to avoid scorching.

Sprinkle the mesophilic starter culture on top of the milk, let it hydrate for a minute, and then stir it in. Cover the pot and let it ripen for about 45-60 minutes.

Dilute the rennet in cool, non-chlorinated water and stir it into the milk using an up-and-down motion for about 30 seconds. Cover and let it sit undisturbed until a clean break forms, typically 30-45 minutes.

Cut the curds into small cubes of about 1/2 inch and let them rest for 5 minutes.

Raise the temperature to about 100°F over 30 minutes, stirring gently to firm up the curds.

Drain the curds by pouring them into a colander lined with cheesecloth and allowing the whey to drain for a few minutes.

Put the curds back into the warm pot at about 100°F and let them knit together in slabs, flipping every 10-15 minutes for 1-2 hours.

Sprinkle salt over the curds and mix well.

Pack the curds into a mold lined with cheesecloth and press, starting with lighter weight for 30 minutes, then increasing the weight and pressing for several more hours or overnight.

Air dry the cheese for 1-3 days until the rind feels dry, then wax or vacuum seal it and age in a cool spot.