Manchego

[ConnieG]

A few weeks back I got out to the city and went to a good cheese shop and I picked out samples of different kinds of cheeses that I only read but don't have a flavor reference.  Some were by maker, Landaff, Cowgirl creamery's Mt. Tam, and other were more by type:  triple cream, Morbier, camboloza, or region: Tome de Basque Vache, and one or two arrived without ID (grrr).  I enjoyed everyone of them, but it was the MANCHEGO that I fell in love with!  So!  Manchego here I come!

[Sailor Con Queso]

Connie,

Real Manchego is made from sheep's milk. Do you have access to sheep's milk? If not, there are a couple of tricks that I use. First, use a little sharp Lipase. Not too much, you don't want it tasting like Parmesan. Second, add a little bit of Lactobacillus helveticus (a thermo starter) to give a more complex flavor. Last, age at least 6 months if you want a great flavor. It's OK younger, but the extra time is really worth it. You can also try adding some goat's milk, but I haven't done that.

I have several friends from Spain and they tell me that I have the best Manchego they have had since leaving Spain. When they ask where I get the sheep's milk I just grin and say "It's a secret".

[ConnieG]

Sailor,  Thank you for letting me in on your secret.     When I read  sheep's milk I thought, "Oh No".  I have a large Tome mold - I think that will have to do for now.

[zenith1]

Connie- good choice of cheese, one of my favorites also. I make it in a similar fasion to Sailor but use mild lipase instead of the sharp for the same reason that Sailor does. You want it to be close to the flavor of authentic sheeps milk cheese and yet not taste like a grana.

[ConnieG]

So, would the appropriate culture be the Thermo C from the Dairy Connection? 

[zenith1]

Connie you could very well use the Thermo C  as it has S Thermophilus and Lactobacillus Helviticus. You will also need a meso culture because of the lower temps in the ripening phase. That's the fun part of cheesemaking- making it you own by playing with the various cultures to arrive at your own unique flavor profile. Don't forget the lipase also to create that little background sharpness that is so familiar in sheep milk cheeses.

[ConnieG]

Zenith 1, Thank you!

I think I've found  my cheese family to begin to 'major' in!  I appreciate the suggestions as I'm pretty new to cheese making and so far have been working on getting basic recipes to work.  There is lots to be learned by experimentation.

[Sailor Con Queso]

Connie,

The L. helveticus is an adjunct culture. As Z says, you still have to add your regular Meso starter. Which one? That's up to you. That's what makes it "your" cheese.

Manchego is actually a pretty easy cheese to make. However, if you simply follow most recipes, it is kind of bland. Experiment and make it your own.

[DeejayDebi]

I've had good luck with Meso Type B, Thermo Type B and Lh 100 from Dairy Connections for this cheese. I also prefer to age it 6 to 9 months minimum.

[zenith1]

Right on Deb- that seems to be the sweet spot for the aging.

[ConnieG]

Oh cool!  I might actually have those in my freezer too!

[Sailor Con Queso]

Connie, Use your regular dose of Meso and just a little bit of the Thermo with L. helveticus. Don't overdo it or it will start to taste like Parmesan.

[ConnieG]

OK!  I have to be away this weekend but I'll try it on my return.

[zenith1]

what about pressing schedule? I have been using the following and as always I'm sure there is room for improvement.
1.2 PSI for 15 min
flip
1.2 PSI for 15 min
flip
1.2 PSI for 15 min
flip
2.4 PSI for 6 hours



How does this compare with everyone practices?

[Sailor Con Queso]

That's a little light. I do mine around 4-5 psi.