Author Topic: My First Saffron Infused Manchego  (Read 8818 times)

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #30 on: February 15, 2016, 06:41:17 PM »
Not much change here.  Taken just after it's morning misting of cognac.  The aroma is incredible!
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Offline H-K-J

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Re: My First Saffron Infused Manchego
« Reply #31 on: February 16, 2016, 02:32:02 PM »
And it looks incredible ^-^
AC4U Al
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #32 on: February 16, 2016, 02:43:32 PM »
Thanks buddy!!  You back making cheese again?  I always look forward to your makes!
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Offline H-K-J

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Re: My First Saffron Infused Manchego
« Reply #33 on: February 16, 2016, 03:07:08 PM »
soon, Very soon.
We just got back from Vancouver, WA.
Now my mother in law is only 3 miles away :-X
As soon as we get her new place arranged I may be able to get a Caerphilly going then a couple of bloomers
(I hope) ;D
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Offline awakephd

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Re: My First Saffron Infused Manchego
« Reply #34 on: February 16, 2016, 03:16:07 PM »
Al, how did it smell before you misted yourself with cognac?

Wait -- you're misting the cheese? So that's what I've been doing wrong ... :)
-- Andy

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #35 on: February 19, 2016, 06:38:49 PM »
Not sure if this thing is soaking up the cognac, I hope so, or if it's just dissipating but I keep misting and it keeps drying.  Should be an interesting cheese.  BTW  the cognac and paprika seem to be doing an excellent job of keeping molds away.  Not a hint of anything. ^-^
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AnnDee

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Re: My First Saffron Infused Manchego
« Reply #36 on: March 15, 2016, 09:42:14 AM »
Sorry, this question is nothing about the cheese itself but more about the mould. Mine came with the attachment inside all ready to be used but do I have to take it apart to wash and sterilised?
I read on another post that after taking it apart, it shrunk. I really do not want that. Can I just soak it in a sterilising solution and not take it apart?

How do you do it anyway? Mine looks too snug to take it out.

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #37 on: March 15, 2016, 01:13:39 PM »
Yes, mine was too.  I had to sand the edge so it would close up enough to be small enough to go into and out of the mold body easily.
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AnnDee

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Re: My First Saffron Infused Manchego
« Reply #38 on: March 16, 2016, 12:24:10 PM »
Thank you Al, you saved me from having to scrap cheese out of the mold.
I actually pressed without sanding the insert the first 30 minutes but since it was still soft so it came out from the mold unscathed with some encouragements (bashing the bottom of the mold and loosening it with fingers and other poking device). Then I found out from you (thank you again) that I have to sand the insert.
At midnight my mind wasn't very clear and I was desperate so I went for my vegetable peeler, and....it worked! Phew...
This morning it came out of the mold like a dream, it is still in the brine now. I will put up my make in a separate post.
« Last Edit: March 16, 2016, 11:52:41 PM by AnnDee »

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #39 on: March 16, 2016, 01:09:15 PM »
Glad to hear it worked out for you! ;)
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Offline awakephd

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Re: My First Saffron Infused Manchego
« Reply #40 on: March 16, 2016, 01:47:52 PM »
I'd say the vegetable peeler is the perfect tool for this!
-- Andy

ksk2175

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Re: My First Saffron Infused Manchego
« Reply #41 on: March 16, 2016, 02:11:29 PM »
Is it bad that I want to lick that cheese?   :P

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #42 on: March 16, 2016, 03:01:04 PM »
Is it bad that I want to lick that cheese?   :P

I doubt you would enjoy that unless you love paprika. LOL
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #43 on: April 17, 2016, 10:37:08 PM »
The things that happen.  I left this cheese in a sterilized container in my cheese cave after I sterilized the cave.  At last view, just prior to snapping the lid shut on the container it looked just like the first photo and had just been washed with cognac.  When I just opened the container to check on it I found that I now have a beautiful fluffy PC covering with a blue tint underneath.  I left it alone and will see where it takes it.  Should be interesting.  I guess washing everything down with chlorine bleach doesn't really kill everything.  On the other hand, nothing in the cave has any sign of a mold so perhaps the molds were already on the cheese when I placed it back into a sterilized container. So I guess I did sterilize everything but the cheese. I'll begin flipping it every day and patting it down like I do my baby Bries and see if it develops.  Man do i love this hobby!!:o
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