Deb This is GREAT, Thanks so much.
This will definitely be my next cheese for this week. Unfortunately I don't have access to sheep's milk (darn it), so I will substitute a little cream to get a higher fat content. And I will use the stronger version of Lipase to give it more flavor. I do have access to a little goat's milk. Would that be better??? Say 3-1/2 gallons raw cow's milk plus 1 quart of goat's milk???
In his book Cheese Primer
, Steven Jenkins, who HATES Manchego, says "They've been making this fabulous cheese in Spain for nearly 3000 years - isn't it time you tasted it?"
He describes it as a "delicious, moist, smooth, olivey and nutty flavor" mmm.... Can't wait.
I'm thinking a floc multiplier of 3 - a little moister than Asiago.