How to make Cantal style cheese

Cantal is one of the most famous French hard cheeses, originating from Cantal, located in Auvergne. The first memories date back to 1298. There are three versions of this cheese: Cantal Jeune (young), aged 30-60 days, Cantal Entre-Deux (between two), aged 90-210 days and Cantal Vieux (old) aged at least 240 days.
For production I used:
-15l of milk pasteurized at 65*C for 30 minutes
-3ml of calcium chloride
mesophilic cultures according to dosage:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
-3ml calf rennet 1:17000
My blog www.mlekoiser.com
Support my channel in creating new content.
/ @domowyser