Author Topic: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano  (Read 2146 times)

Offline eVenom

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Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« on: April 05, 2009, 10:06:27 PM »
This is my attempt to make one of my favorite cheeses as I remember eating young manchego with membrillo when I got home from school...

now days I only find the year old manchego so I wanted to make my own!

I follow the recipe on this cheese as it described in the recipe section of this Forum!

 :'(  I had a couple of problems with this cheese, one problem half way of the process my thermometer fell and stop working!!!!!!!

so I had to wing it also I couldn't find my whisk so I had to improvise to cut the curd so it was not uniform

OK so I realised this is probably not manchego but it looks like cheese and smells like cheese I still dint know if it taste like cheese but will find out on the 21 of this month 30 days after it was made

one more problem is that this recipe said to press the cheese at 33 pounds which I did pres at 35 and it still had a really open texture on the outside!

OK I showed poor workmanship but I learned a lot!

Hopefully next time I will be more prepared!
« Last Edit: April 10, 2009, 10:34:22 PM by eVenom »
eVenom


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Offline eVenom

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Re: Venom's Manchego #1
« Reply #1 on: April 05, 2009, 10:07:43 PM »
Here are some pics!!!
eVenom

Offline thegregger

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Re: Venom's Manchego #1
« Reply #2 on: April 06, 2009, 12:23:38 AM »
Venom:

Thanks for posting your pictures.  Keep us posted regarding taste and texture.

Greg

Offline eVenom

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Re: Venom's Manchego #1
« Reply #3 on: April 06, 2009, 05:10:48 PM »
well right now feels hard as a rock just like manchego so I guess it has some resemblance to it!
eVenom

Offline DeejayDebi

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Re: Venom's Manchego #1
« Reply #4 on: April 06, 2009, 08:33:20 PM »
Looking good Venom! SO may cheeses so little time!


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Offline eVenom

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Re: Venom's Manchego #1
« Reply #5 on: April 07, 2009, 08:11:17 PM »
I know I don't have time to even try my cheese...

its been 2 weeks since my last and I am having withdrawal issues!!! LOL
eVenom

Offline eVenom

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Re: Venom's Manchego #1
« Reply #6 on: April 10, 2009, 07:55:35 PM »
OK!

After reading the Manchego tread of Zinger I decided to crack mine open, even it's 10 days before my goal of 30 days!

The cheese was aged for a 5 days in a vacuum sealer after a week of air drying but I noticed a little whey inside the bag... I was worried that it was too wet and needed to be dried more....

WELL that was a mistake as I forgot about it and never seal it again.... ::)

Now it was like a rock to the touch

Here are some pics showing how I got medieval on this cheese....   enjoy!

eVenom

Offline eVenom

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Re: Venom's Manchego #1
« Reply #7 on: April 10, 2009, 08:00:22 PM »
Well That didn't work so I had to use a BIGGER knife!
eVenom

Offline DeejayDebi

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Re: Venom's Manchego #1
« Reply #8 on: April 10, 2009, 09:06:09 PM »
Well I am not famiuar with this cheese but it looks like it grated well. I can see this in a nice bowl of soup (I love soups).

How'd it taste? Was that a sword you cut that cheese with?

Offline Zinger

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #9 on: April 11, 2009, 05:22:11 AM »
Hey Venom, it sure looks good. How does it taste?


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Offline chilipepper

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #10 on: April 11, 2009, 09:10:45 AM »
Nice job Venom! Did it meet your expectations on taste?

Ryan

Offline eVenom

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #11 on: April 11, 2009, 10:13:18 AM »
Actually the big Machete was a joke it was hard but not that much!

The Taste was Really good it resembled year old manchego

but the texture was actually much dryer and harder than Manchego more like Parmesano or Romano ... Hence the subject

I was really impressed by the flavor especially since it's not even a month old!
eVenom

Offline DeejayDebi

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #12 on: April 11, 2009, 11:19:49 AM »
You got my mouth watering for sure! It grated nicely. Does this melt and get gooey when added to hot foods like parmesan? Got me curious now!

Offline eVenom

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #13 on: April 11, 2009, 11:40:29 AM »
It grates really well and melts beautifully I will take a picture of the melted product so you'll see
eVenom

Offline DeejayDebi

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Re: Venom's Manchego #1 aka Pecorino Manchego, Manchego Reggiano
« Reply #14 on: April 11, 2009, 12:03:21 PM »
I think I need a notebook for my "Do To" list now but this one just moved to the top! Thanks Venom! Looks so yummy and only a month - I can really get into that!