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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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My 4lb 4 month aged manchego
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Topic: My 4lb 4 month aged manchego (Read 1947 times)
amiriliano
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My 4lb 4 month aged manchego
«
on:
August 18, 2015, 11:04:51 PM »
A little crumblier than I would expect, possibly from over cooking. Still, delicious, creamy and salty.
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JeffHamm
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Re: My 4lb 4 month aged manchego
«
Reply #1 on:
August 19, 2015, 06:58:41 AM »
That looks very nice. Looks much older than 4 months. Nice looking rind, looks like a b.linens. Did you wash this with brine to get that or did it just develop on its own? A cheese to you.
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amiriliano
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Re: My 4lb 4 month aged manchego
«
Reply #2 on:
August 19, 2015, 01:18:34 PM »
Thanks Jeff. Unwashed but I oiled it with olive oil about once a month. Gives it an amber/orange rind.
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Stinky
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Re: My 4lb 4 month aged manchego
«
Reply #3 on:
August 19, 2015, 02:04:22 PM »
Very pretty.
Did you use full fat milk?
+C
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awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: My 4lb 4 month aged manchego
«
Reply #4 on:
August 19, 2015, 02:33:31 PM »
Yes, tell us about the make. I have made one manchego ... and the lipase has been so strong that it is hardly edible. I certainly did not get anything nearly as nice looking as what you have!
AC4U.
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-- Andy
amiriliano
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Re: My 4lb 4 month aged manchego
«
Reply #5 on:
August 21, 2015, 02:08:17 AM »
Argggghhh! I typed out the whole make and it didn't post.
So basically it's the Caldwell make but doubled for 4G, aged only to 4 months and oiled 1-2 times a month after a few weeks of brushing.
Attached is the recipe form her book.
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amiriliano
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Re: My 4lb 4 month aged manchego
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Reply #6 on:
August 21, 2015, 02:09:13 AM »
Can you guys view the images? If not I'll have to convert to JPEG and repost
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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My 4lb 4 month aged manchego