Pour both milks into your stockpot and heat it over medium heat until it reaches an even temperature of 90 degrees Fahrenheit.

Sprinkle the mesophilic culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.

Let the cultured milk ripen for 1 hour.

Slowly pour the diluted rennet into the milk, whisking continuously as you add it and for at least 5 minutes after all the rennet has been added.

Let the milk set for 1 to 2 hours untill a curd develops firm enough for you to cut cleanly with a knife.

Use a long knife to cut the curds into 1/4-inch cubes. The cubes do not have to be perfectly even, but they should be approximately the same size.

Let the curds sit for an additional 15 minutes.

Gradually raise the temperature of the milk until it reaches 100 to 102 degrees Fahrenheit.

Stir the curds with a long-handled spoon every few minutes to prevent them from matting or clumping. Do this for 30-45 minutes. And you will see the curds will begin to shrink considerably.

Pour the contents of the pot through your cheesecloth-lined colander. Rest the colander over a clean sink, basin, or the empty stockpot. Drain for 15 minutes stirring accosionally.

Turn the curds onto a chopping board and cut them in 5 evenly sizes. And put them back in the pot.

Fill a sink or basin with 102°F water and place the pot and curds into it. Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.

After 2 hours, the curds will be shiny and very firm. Remove them from the pot and cut into ½-inch cubes. Place back in the pot, cover, and place in the sink filled with 102°F water.

In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more.

Remove the pot from the sink and add salt. Stir gently once more.

Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.

Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours.

Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.