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Washed Rind Monks Cheese Making Recipe

This recipe is in response to what has been happening to the monastic cheeses produced for the past few hundred years, and their almost complete disappearance from our cheese counters here in America.

In his effort to support these cheeses, Jim Wallace applied his own adjustments to give us another of his unique and fabulous recipes.

Help keep the history of monastery cheeses alive by sharing this sweet, washed rind cheese with your friends and family, it is sure to be a favorite.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MM100 or MA4002
  • 1/64 tsp C7 Geotrichum Candidum
  • 1/32 tsp Bacteria Linens
  • 1 ml (just under 1/4 tsp) Single Strength Liquid Rennet
  • Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • M19 Large Tomme Cheese Mold
  • Butter Muslin
  • Draining Mat
  • 3-4 lb weight