I decided to make a Saffron infused Manchego, I have never tried one but I like cheese and I like Saffron, so why not!
There are four types of Manchego and these are: (From Wikipedia)
Fresco – the fresh cheese is aged for only 2 weeks, with a rich but mild flavour. Produced in small quantities, it is rarely found outside Spain.
Semicurado is a semi-firm cheese aged for three weeks to three months, somewhat milder than curado.
Curado is a semi-firm cheese aged for three to six months with a sweet and nutty flavor.
Viejo, aged for one to two years is firm with a sharper flavour the longer it is aged and a rich deep pepperiness to it.
I made mine about 18 months ago and I am down to my last 1/8th of the wheel. It was about 1.1 kg when I made it and I was disappointed by the flavours when it was young.
Today is a totally different story - it has a flavour reminiscent of a soft blue with the bite of a sharp cheddar accentuated by the lipase and Saffron. (I used a mix of Goat and Cow milk since I couldn't find any Ewe's milk and I used Spanish Saffron which I found at my local Indian Deli)
The make.
8 liters/2 US gallon 2% Cow’s Milk.
4 litres/1 US gallon Goats Milk.
Calcium Chloride as per packet instructions.
Meso/thermo culture (I used MA4001) as per packet instructions.
Lipase Powder 2/3 amount of packet instructions. (Since I am using 1/3 Goats Milk)
1/4 tsp Saffron threads dissolved in 50 ml (1/4 cup) warm milk
Rennet diluted in 50 ml (1/4 cup) water, as per packet instructions.
Salt for brine.
Olive oil, Coconut oil, wax or vacuum bag for aging.
Directions
8:00 Warm milk to 30 C (86 F).
Dissolve the saffron in ~50ml (1/4 cup) warm milk and let sit for ten minutes to infuse then stir in.
Dissolve the calcium chloride in ~50 ml (1/4 cup) water, stir in.
Dissolve the culture in ~50 ml (1/4 cup) water and stir in.
Cover and set aside to ripen for 45 minutes.
Dissolve the lipase powder in ~50 ml (1/4 cup) water, let stand for 20 minutes, then add to milk and stir gently for 1 minute.
8:45 Mix the rennet in ~50 ml (1/4 cup) water, add to milk and stir gently for 1 minute, cover and let rest at 30 C (86 F).
9:27 Floc time 15 minutes so cut curds to 1 cm (1/2 inch) cubes after ~45 min and let it sit to heal for 5 minutes.
9:32 Cut the curds into rice-size pieces by stirring with a whisk.
10:12 Gently heat the curds to 40 C (104 F) at a rate of ~1 C (2 F) every five minutes, this will take ~45 minutes, stir occasionally & gently with ladle while heating to keep curds from matting.
Let the curds settle for 5 minutes, then pour off excess whey.
Moisten cheesecloth large enough to double line your mold/hoop. Hand wring dryish then double line the mold/hoop.
10:27 Ladle curds into the mold/hoop, and press at light ~8 kg (17.5 lb) pressure for 15 minutes.
10:42 Remove the cheese from the press, flip and replace and press at ~8 kg (17.5 lb) pressure again for 15 minutes
10:57 Flip and press for 15 minutes a 3rd time.
11:13 Press with ~17 kg (37.5 lbs) for 6 hours.
16:57 Unwrap and brine the cheese in a saturated brine solution for 6 hours at 10-12 C (50-55 F), turn every 1-2 hours to ensure even rind development.
22:57 Remove cheese, pat dry, place on mat and age at 10-12 C (50-55 F) and ~80-85% humidity cave for ~1 week, turning daily.
When surface is dry you can rub with oil, coat with wax or seal in vacuum bag and place in cave to age.
I coated mine with olive oil and vacuum bagged after six months.
After eighteen months the finished product is slightly crumbly but can also be sliced thinly very easily:
