Author Topic: My first Manchego and Tomme au Marc  (Read 1422 times)

Offline Bella

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My first Manchego and Tomme au Marc
« on: April 13, 2009, 09:43:56 PM »
During the Easter break, I was able to break into three of my cheeses: Manchego (CH’s recipe), Tomme au Marc (Ricki Carrol’s recipe) and Tallegio (Peter Dixon’s recipe). All three cheeses were made with raw jersey milk.

I was very happy with all three, given that they were first attempts, but have already made another Manchego and Tallegio as replacements and know for sure that there will always be a Tallegio at some stage of ripening in my cave.

I cut the Manchego at 4 weeks, but will probably let it go longer next time. At four weeks, it was good – a slight rubbery texture with a mild flavour.


I kept the Tomme almost three months, but was too impatient to allow it time to dry, so scraped off the skins as they were very wet. The cheese has an almost semi-matured cheddary texture and flavour (if a bit open) and there is a definite flavour of the red wine there. For me, this will be a cheese that has lots of experimental potential. As I mentioned in another post a few days ago, I would like to try this with acerola cherries (which I have growing) and perhaps some other fruit as it comes into season.


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Offline eVenom

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Re: My first Manchego and Tomme au Marc
« Reply #1 on: April 13, 2009, 11:30:21 PM »
Nice looking cheeses! Good Job!

What is the white layer on the outside of the Manchego?
eVenom

Offline thegregger

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Re: My first Manchego and Tomme au Marc
« Reply #2 on: April 14, 2009, 12:00:54 AM »
Bella:

Great-looking cheeses.  Congrats.

Greg

Offline Bella

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Re: My first Manchego and Tomme au Marc
« Reply #3 on: April 14, 2009, 05:42:09 PM »
Hello eVenom
Thanks for your comment. It appears to be a mixture of moulds forming the rind - I have no idea what, but they are quite palatable. I have an assortment of cheeses in my small cave, so no doubt there will be some cross-contamination.

Offline DeejayDebi

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Re: My first Manchego and Tomme au Marc
« Reply #4 on: April 24, 2009, 09:27:37 PM »
Very lovely cheeses Bella! You did a wonderful job!


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