Hello, small adventure, Manchego made with 6 liters of fresh milk, 200 ml liquid cream, 1.5 ml Calcium, 180 ml Thermo - Meso (50/50) I started the cheese in a plastic box and after 3 days a bad odor took over, I washed with vinegar, but the smell did not disappear, finally at 2 Weeks of aging deciding the coupé, tail or face, its pass or its break :-) as we say in France, after cutting, the taste and texture was very good, I wanted to throw it, luckily I have tried , This cheese exists more :-) voila, wanted to share my experience, good and nice cheese to you, my respects.