Casu Marzu

Gently heat the fresh sheep's milk to 35°C in a large, clean pot.

Dissolve the lamb rennet paste in a small amount of cool water and stir it thoroughly into the warmed fresh sheep's milk. Allow the mixture to coagulate undisturbed for 30-45 minutes until a firm curd forms.

Using a cheese harp or a long knife, break the formed curd into small, rice-sized pieces.