Fresh Chive Cheese
Making this cheese involves kneading the curds into a satiny, moist "dough." Roll it into a log shape, chill it, and then slice it into rounds. The method is based on one for the Indian cheese called chenna, which we found in Ricki Carroll's Home Cheese Making (Storey Publishing, 2002). Prep and Cook Time: about 2 1/2 hours, including about 2 hours of draining and chilling time.