My First Saffron Infused Manchego

[Al Lewis]

Okay, I let this sit out overnight to dry out a bit before putting it into the cave.  As the outer rind dried the color became more intense.  Sadly it will form a rind like any other cheese and the yellow will go away but it's really awesome right now.  Sorry about the strange pictures but I'm having to crop them way down to get them to load.

[Al Lewis]

This cheese is now in a container in the cheese cave.  I'll age it out to get a good rind and then decide if I want to make a Viejo or an En Aceite.

[Kern]

Yep, that's the one I used.  I did it the easy way.  I turned the entire mold over and sat the weights on the bottom without ever removing the cheese.  Has the exact same effect as flipping and redressing.

Thanks.  Of course it works the way you describe.  Sometimes, we engineers miss the forest for the trees!   

[Al Lewis]

I work with nuclear engineers. I could fill volumes with things they miss.  Usually GD&T LOL

[OzzieCheese]

Man .. You're on fire at the moment !!!! 

Having done a few like this, the threads really do make a nice visual when you get to cut it open.  Well done.. I cant add more than one cheese an hour but you surely deserve one !!

-- Mal

[H-K-J]

I work with nuclear engineers. I could fill volumes with things they miss.  Usually GD&T LOL

LOL
1992, shut the job down on a spent rod storage facility for four weeks when I had to point out that you can't put four, 4 inch pipes through a 6 inch wall pipe inbed.
Go figure.

[Al Lewis]

Just a short side note on this.  The dried portion on the outside of the cheese in the photo above rehydrated as soon as I placed this in its aging box in the cave.  It's now moist all over again and pastel yellow.  I'm flipping it every day and checking for mold.

[Beans]

Thanks for posting your make; it made for an enjoyable project while watching the game.  The cheese sure takes on a nice yellow color with the saffron.  Due you know if saffron is a common Manchego flavor?
Curt

[Al Lewis]

Considering the spaniards extensive use of the stuff in many of their cultural dishes, paella, tortillas, potatoes, I would say it is very likely.

[Al Lewis]

I was not happy with the way this rind was forming.  It was picking up everything in the area so I cleaned it off with a brush soaked in white wine and, after misting this with some Martell Noblige which made it smell amazing, I dried the rind overnight.  I then mixed up a paste of Extra Virgin Olive Oil and Smoked Paprika and coated it with a brush.  It has dried to the touch but you will still get oil on your fingers if you handle it.  My hope is that this will dry out or be absorbed while it ages and fight off any other molds. I should add that I let it sit out overnight between cleaning with the white wine and misting with cognac.  I then let it sit out overnight again, while misting it a total of three times, before painting it with the oil/paprika paste. I'm letting it sit out in a 70° F room to dry out the paste a bit before moving it back into the cave.  With proper aging it should have an amazing taste.

[Al Lewis]

Okay, it's resting comfortably in the cheese cave.  Still turning every day and misting with a bit of cognac.

[Boofer]

Gorgeous, Al.

How long will you age it?

-Boofer-

[Al Lewis]

Thanks Boofer!!  Not sure yet on the aging but I may just leave it and forget it for a while.  As long as it behaves it should be fine.

[AnnDee]

How do you make the pretty design on the side? Do you need a special hoop? I want to make this with cow's milk, which I believe make it a hispanico.

[Al Lewis]

You need a Manchego mold Ann.  They have an insert that creates that.  It's also on the top and bottom.  Here's the link to them.