Manchego and New Mold

[GortKlaatu]

Made a 7 pound Manchego today trying out my new "manchego mold"
I'll post a pic when it comes out of the brine tomorrow... I'm anxious to see out the "basket" pattern is going to turn out.

[GortKlaatu]

Here it is, in all of it's 7 pound glory.

[H-K-J]

That turned out nice lookin

[GortKlaatu]

Thanks HKJ

[AeonSam]

Real nice! I only have a 2pound manchego mold.

Do you have a Manchego Recipe that you would share?

Have a cheese

Sam

[GortKlaatu]

Thanks Sam
Actually, I have a couple... I have one that I have been told by 3 different Spaniards living here that it is just like "the Manchego back home." Even though I make it with goat milk instead of sheep.
This time I decided to try a slightly different version so I can compare the two. (Don't ask me why.). We'll see in six months what the verdict is.  2 of those original Spaniard friends are planning to come then and bring at least 3 others for cheese evaluation. I like the Curado aged the best.


You know that Manchego comes in 4 basic varieties--Fresco (aged less than a month,)  Semicurado (aged 1 -3 months,) Curado (aged 3-6 month,) and Viejo (over a year)
The Fresco isn't found in North America due to the silly 60 day rule for raw milk. But I can tell you that, for me, it's nothing to write home about. The Semicurado is nice after about 2 months. But the Curado has a great depth of flavor and a slightly caramel nutty note.  For me, the increased hardness and sharper edge of the Viejo isn't worth the wait. 


I'm not a home right now, but when I get back I'll get out the recipes for you.

[GortKlaatu]

Here you go Sam:
This is the first one I told you about that the Spaniards gave their nod to.  I call it La Manchago (since I don't make the cheese in La Mancha BUT my goats are the breed La Mancha. LOL). Also I'll give you the recipe as I use it, but please remember I use raw milk and that changes the amount of culture and rennet.


4 gallons raw goat milk
1 quart heavy whipping cream


Heat to 92 degrees
Add 1/4 tsp MA 4002
Ripen 30 min
Add 1/2 tsp Rennet diluted
Goal Set time (30 min)
Cut curds to 5/8 inch.  Wait 5 min
Cut curds to large rice grain size over 20 min
Then stir for 10 min maintaining temp at 92
Then raise the temp to 100 degrees over 30 min
Pitch 10 min
Remove whey to level of the curd
Hand press into large Tomme mold (7 1/2 inch diameter) and let sit for 20-30 without weight
Turn and press with 10# for 30 min
Turn and press with 10# for 30 more min
Turn and press with 15# for 30 min
Turn and press with 25# for 5 hours
Turn and rest overnight (my ambient temp over night is 62 degrees) without weight
Brine in saturated solution for 4 hours/pound 
Dry
Age at 55 degree and 85% humidity for two months brushing mold down
Oil rind with olive oil at two months and then continue aging 4 months more.


For the one in the recent picture, this was my recipe:
6 gal raw goat milk
1 quart heavy cream
Heat milk to 70 degrees and add cultures
1/8 tsp MM100
1/8 tsp Thermo B
Continue heating milk to 87 degrees (this is also the ripening phase) pH was at 6.50 by the time goal temp was reached.
Add 2 ml of rennet, diluted.
Floculation factor 2.5--time to clean break/cutting was 25 min
Cut to 1/2" over 5 min
Wait 5 min
Cut to rice grain size over 20 min
Stir 10 min maintaining temp at 87
Raise temp to 97 over 30 min
The press under whey 10 min (or until whey pH is 6.42-6.45)
Mold and press (7 1/2 inch diameter mold) without weight for 30 min
Turn and press with 10# for 30 min
Turn and press with 15# for 30 min
Turn and press with 25# for 1 hour
Turn and press with 30 # 1 1/2 hours  (Increase weight if rind not completely closed)
Press to paste pH of 5.35
Brine in saturated brine for 4 hours/pound
Dry
Age at 55 degrees at 85% humidity
Allow natural rind to develop over the first 2 months, brushing regularly
Then oil rind with olive oil and continue aging for 4 months more.

[AeonSam]

Thanks GortKlaatu,

I appreciate the time that you took to write all of this down. Very informative too. I will be using Raw Cow's Milk. What kind of vat are you using if you can make 6 gallons?

Sam

[GortKlaatu]

You're welcome....or as we say here in Costa Rica:  Con mucho gusto.


This is my 7 gallon cheese pot:

[AeonSam]

Ah, I see 

Are you directly heating it?

Sam

[GortKlaatu]

Yeppers.
I've never had a problem with scalding the bottom--just have to do it slowly and stir a bit.