I'm going to take a break from my Cheddar obsession and have decided to give Manchego a try.
This is a cheese that I've never made before, but I have read some rave reviews about the flavor and texture of this varietal.
So, here's my question......
Could someone supply me with Ph markers that I need to keep an eye on during the make? Since I've been using a Ph meter I really hate to make anything without it.
Any information anyone can provide would be greatly appreciated since I haven't been able to find a thing online.
Also, what floc. multiplier would I use to determine the cutting time on this type of cheese?
Thanks in advace.