Cotswold Cheese

Heat milk to 90°F
Add culture and ripen for 45 minutes.
Add ammatto coloring to 1/4 cup pure water and mix well.
Add ammatto to milk and mix well.
Add rennet mixed in 1/4 cup of pure water.
Cover and set for about 45 minutes or until a clean break is achieved.
Cut curds into 1/4 inch pieces, rest for 5 minutes then stir with whisk for about 20 minutes breaking up any larger curds.
Scald curds by raising the temperature to 104°F in about 35 minutes stirring to prevent matting.
Maintain temperature for 30 minutes stirring to prevent matting.
Rest curds for 5 minutes.
Drain curds in cheesecloth lined colander add salt, onion and chives and mix well.
Place curds in molds and press mold for 15 minutes using 10 pounds of weight.
Flip cheese then press with 20 pounds of weight for 15 minutes.
Flip cheese then press with 40 pounds of weight for 24 hours.
Remove from mold and air dry for at room temperature flipping at least twice until dry to the touch. This can be from 2 to 5 days.
You could wax once dry or I prefer to allow cheeses to develop a natural rind by aging and then brushing with a salt brine consisting of about 1-1/2 cups of salt to 1 quart of water to remove unwanted mold every few days
Age for 1 to 3 months at 55°F and 80 to 85% humidity turning weekly.