Couple of Newbie Questions on my Manchego?

[chilipepper]

LL, Sorry for not posting this sooner...I guess it fell off my radar somewhere!

The recipe John linked to is pretty close to what mine was.  I had a 2 gallon batch vs. 1 gallon.  Thus I used double the cultures (1/2 tsp each) I ripened for a little longer and only used 1/4 tsp of the milk Lipase.  I think the key to this one is a good set curd and then using the whisk to cut it down to very small pieces.   Good luck and let us know how it goes. 

[zenith1]

a third option would be to rub the cheese with olive oil just to keep it from drying out.

[DeejayDebi]

Very nice looking cheese Chilipepper. I will definatelt put this on my to do list! It looks like i'd easily melt in your mouth.

[eVenom]

I know It's been more that 4 months but do you still have some of this cheese or some more pictures of how it came out

Loos great not like mine! :) HEREhttps://cheeseforum.org/forum/index.php/topic,1383.0.html