Cracked-Pepper Queso Blanco Crumbles with Fruit

Steps

1. Wash a heavy pot, slotted spoon, colander and a thermometer well, and line the colander with a double layer of clean cheesecloth set over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and reaches about 190°F (88°C).
3. Take the pot off the heat and stir in the cider vinegar a little at a time; within a minute or two the milk separates into white curds floating in thin, yellow-green whey.
4. Let the curds rest undisturbed for 10 minutes, then ladle them into the lined colander and let the whey drain for 10 minutes.
5. Sprinkle the salt and half of the cracked black pepper over the warm curds and toss gently with the spoon.
6. Gather the cloth, place the colander and bowl in the refrigerator at 40°F (4°C) or below, and let the cheese drain for about 1 hour until firm enough to crumble. Do not age it.
7. Unwrap the cheese and crumble it; expect about 300 g, or roughly 75 g (a heaping 1/3 cup) per serving.
8. Arrange the watermelon and apple on plates, scatter the cheese crumbles over, sprinkle with the walnuts and the remaining half of the cracked black pepper, and drizzle with the honey.
9. Serve right away; refrigerate any leftover cheese promptly in a covered container and use within 3 days.