15 eggs
1 quart milk
5 to 6 whole black peppers, crushed
Pinch of salt

Pour milk into saucepan and bring to a boil. Beat eggs slightly and add gradually to the hot milk. Cook over low heat for about 7 minutes. Add pepper and salt. Stir constantly to prevent scorching. Pour mixture into a cheesecloth or linen towel. Squeeze and tie lightly. Hang and let liquid drain for about 2 hours. Cover with wet napkin and refrigerate.

After chilling for about 12 hours, the cheese can be sliced about 1/2-inch thick and served with the Easter menu.