Heat the milk to 90°F in a stainless steel pot.

Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.

Cover pot and let sit for 30-45 minutes to culture.

Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.

Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.

Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.

Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.

Keep the temperature at 100°F for the next 30 minutes, stirring frequently.

Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.

Keep the curds at 100°F for another 30 minutes, stirring frequently.

Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.

Let the curds drain.

Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.

Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.

Remove cheese from press and allow to air dry for 2 to 3 days.

Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.