When milk had curdled, pour into kitchen towel in collander, drain. Close towel and twist, save liquid wey. Make cheese wheel by hand, put in deep dish, add red wine. Let cure till wine has evaporated, about a week.

Dry cheese 8 weeks in cheese cloth, hang from kitchen ceiling. When dry and crusted, eat, or wash with vinegar, melt beeswax pellets and brush on crust. Keeps fresh and ages several years. Serve in wedges for tapas or crumbled in salads. Save one wedge or crust to make next cheese.