Author Topic: My First Saffron Infused Manchego  (Read 8817 times)

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #15 on: January 31, 2016, 03:50:11 PM »
Okay, I let this sit out overnight to dry out a bit before putting it into the cave.  As the outer rind dried the color became more intense.  Sadly it will form a rind like any other cheese and the yellow will go away but it's really awesome right now.  Sorry about the strange pictures but I'm having to crop them way down to get them to load.
« Last Edit: January 31, 2016, 03:55:43 PM by Al Lewis »
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #16 on: February 01, 2016, 02:32:46 PM »
This cheese is now in a container in the cheese cave.  I'll age it out to get a good rind and then decide if I want to make a Viejo or an En Aceite.
« Last Edit: February 01, 2016, 02:54:31 PM by Al Lewis »
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Kern

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Re: My First Saffron Infused Manchego
« Reply #17 on: February 01, 2016, 09:18:29 PM »
Yep, that's the one I used.  I did it the easy way.  I turned the entire mold over and sat the weights on the bottom without ever removing the cheese.  Has the exact same effect as flipping and redressing. ;D

Thanks.  Of course it works the way you describe.  Sometimes, we engineers miss the forest for the trees!   :P

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #18 on: February 01, 2016, 09:59:49 PM »
I work with nuclear engineers. I could fill volumes with things they miss.  Usually GD&T LOL
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Offline OzzieCheese

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Re: My First Saffron Infused Manchego
« Reply #19 on: February 02, 2016, 01:26:26 AM »
Man .. You're on fire at the moment !!!!  >:D

Having done a few like this, the threads really do make a nice visual when you get to cut it open.  Well done.. I cant add more than one cheese an hour but you surely deserve one !!

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Offline H-K-J

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Re: My First Saffron Infused Manchego
« Reply #20 on: February 02, 2016, 04:37:40 AM »
I work with nuclear engineers. I could fill volumes with things they miss.  Usually GD&T LOL

LOL
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #21 on: February 05, 2016, 11:09:38 PM »
Just a short side note on this.  The dried portion on the outside of the cheese in the photo above rehydrated as soon as I placed this in its aging box in the cave.  It's now moist all over again and pastel yellow.  I'm flipping it every day and checking for mold.
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Beans

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Re: My First Saffron Infused Manchego
« Reply #22 on: February 09, 2016, 02:11:27 AM »
Thanks for posting your make; it made for an enjoyable project while watching the game.  The cheese sure takes on a nice yellow color with the saffron.  Due you know if saffron is a common Manchego flavor?
Curt

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #23 on: February 10, 2016, 06:05:12 PM »
Considering the spaniards extensive use of the stuff in many of their cultural dishes, paella, tortillas, potatoes, I would say it is very likely.
« Last Edit: February 11, 2016, 03:58:04 PM by Al Lewis »
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #24 on: February 11, 2016, 04:00:57 PM »
I was not happy with the way this rind was forming.  It was picking up everything in the area so I cleaned it off with a brush soaked in white wine and, after misting this with some Martell Noblige which made it smell amazing, I dried the rind overnight.  I then mixed up a paste of Extra Virgin Olive Oil and Smoked Paprika and coated it with a brush.  It has dried to the touch but you will still get oil on your fingers if you handle it.  My hope is that this will dry out or be absorbed while it ages and fight off any other molds. I should add that I let it sit out overnight between cleaning with the white wine and misting with cognac.  I then let it sit out overnight again, while misting it a total of three times, before painting it with the oil/paprika paste. I'm letting it sit out in a 70° F room to dry out the paste a bit before moving it back into the cave.  With proper aging it should have an amazing taste.
« Last Edit: February 11, 2016, 04:45:49 PM by Al Lewis »
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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #25 on: February 12, 2016, 06:22:41 PM »
Okay, it's resting comfortably in the cheese cave.  Still turning every day and misting with a bit of cognac.
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Offline Boofer

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Re: My First Saffron Infused Manchego
« Reply #26 on: February 13, 2016, 12:17:03 AM »
Gorgeous, Al. :)

How long will you age it?

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Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #27 on: February 13, 2016, 02:09:58 AM »
Thanks Boofer!!  Not sure yet on the aging but I may just leave it and forget it for a while.  As long as it behaves it should be fine. ???
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Re: My First Saffron Infused Manchego
« Reply #28 on: February 13, 2016, 04:03:26 AM »
How do you make the pretty design on the side? Do you need a special hoop? I want to make this with cow's milk, which I believe make it a hispanico.

Offline Al Lewis

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Re: My First Saffron Infused Manchego
« Reply #29 on: February 13, 2016, 04:30:36 PM »
You need a Manchego mold Ann.  They have an insert that creates that.  It's also on the top and bottom.  Here's the link to them.
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