To make cheese, heat milk with cloves, peppercorns and pinch of salt until it reaches 85°C (185°F). Remove from heat, add juice of 1 lemon and stir. Stand for 10 minutes until curds have separated from whey. (If necessary, add a little more lemon juice, a tablespoon at a time.)
Line colander with muslin, stand over a bowl and strain milk through. Leave to stand, 30 minutes, very gently squeezing to remove most of the liquid from the cheese. Leave to cool, then scoop solid curds from colander into a container, removing as many of the peppercorns and cloves as you can see, and leave to chill in the fridge.
Using a blowtorch or under a very hot grill (broiler), blacken pepper skins all over. Put into a freezer bag, seal and stand, 5 minutes to steam. Remove skins from the peppers. Halve and discard seeds, then finely slice, saving the juices.
Toss peppers and juices with thyme leaves, capers and a good glug of olive oil. Season to taste. Toast baguette slices. Top with peppers and then crumble requesón cheese on top. Drizzle with extra olive oil and serve.