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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: saycheese on January 02, 2009, 01:39:50 AM

Title: Say Cheese Manchego from Bob Peak's (The Beverage People) Recipe
Post by: saycheese on January 02, 2009, 01:39:50 AM

Just took the little Manchego cheese (1 lb.) out of the press.  Here's a picture of it before its 6 hour brine bath.  The design on the top is strictly accidental from the cheese cloth mold liner.

Title: Re: Say Cheese Manchego from Bob Peak's (The Beverage People) Recipe
Post by: Cheese Head on January 02, 2009, 03:18:27 AM

I've never made Manchego, there's another recipe for it here (http://cheeseforum.org/forum/index.php/topic,167.0.html).

Looks great, like the wave pattern on top (bottom) :), if you pull your cheese cloth liner tighter next time while pressing you will sadly not have that.

Title: Re: Say Cheese Manchego from Bob Peak's (The Beverage People) Recipe
Post by: saycheese on January 08, 2009, 04:45:55 PM

Tasted the manchego today on some toasted olive bread -- came out well -- it has a taste almost like feta -- I think because the recipe called for 1/4 tsp. lipase for 1 gallon of milk -- twice the amount Ricki Carroll's recipe uses.  But it is tasty.  Thus, fulfilling my dream of homemade bread, cheese and soup for a winter's meal.