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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: scasnerkay on November 29, 2014, 06:33:30 PM

Title: Rind progression on Hispanico
Post by: scasnerkay on November 29, 2014, 06:33:30 PM

I have a little hispanico (manchego style but Jersey milk) aging and thought it would be interesting to keep track of its rind progression. Original weight on 10-14-14 after pressing was 2# even. Presently it is 1# 10oz. Because it is small, and untreated natural rind, I probably won't age it out too far - maybe opening in late January. Pictures were taken 11-2, 11-11, and 11-29... Interesting how the curd was soft enough to allow so much shlumping. It is a fat-bottomed baby.

Title: Re: Rind progression on Hispanico
Post by: scasnerkay on January 04, 2015, 01:52:35 AM

Opened this one recently at about 2.5 months. Surprisingly good flavor for such a young manchego type. The rind actually added to the flavor in my opinion, though some cut it off. It was pliable and very smooth with a few mechanical openings. Served with home-made membrillo (quince paste)! I think I will need to make another soon!

Title: Re: Rind progression on Hispanico
Post by: Boofer on January 04, 2015, 03:23:19 AM

Quote from: scasnerkay on January 04, 2015, 01:52:35 AM

Opened this one recently at about 2.5 months. Surprisingly good flavor for such a young manchego type. The rind actually added to the flavor in my opinion, though some cut it off. It was pliable and very smooth with a few mechanical openings.

Looks beautiful, Susan. Can you describe the rind treatment you did?

Please take a cheese for such a good-looking Hispanico. Well done. 8)

-Boofer-

Title: Re: Rind progression on Hispanico
Post by: scasnerkay on January 04, 2015, 04:25:02 AM

Thank you Boofer. Started with vinegar/salt solution, but when the geo seemed established I just started dry brushing to keep the blue from taking over. Probably I brushed it somewhere between one and two times a week...
It really was a very nice cheese and I am sorry to see it all gone!

Title: Re: Rind progression on Hispanico
Post by: H-K-J on January 04, 2015, 06:43:45 PM

Very pretty cheese Susan(http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
AC4U ;D (I think I can taste it) :)

Title: Re: Rind progression on Hispanico
Post by: Danbo on January 04, 2015, 07:00:22 PM

I hope that my hispanicos turn out as well as yours - a cheese for that! :-)

Title: Re: Rind progression on Hispanico
Post by: RobinsonN on January 08, 2015, 12:47:13 PM

Excellent looking cheese, and one for you in return.

Title: Re: Rind progression on Hispanico
Post by: Mermaid on January 29, 2015, 06:47:20 PM

This cheese is really beautiful!!! Next time you make it do you think you will age it longer? Did you add lipase? I think I'll try making this cheese! I use jersey milk as well . Cheese for you!

Title: Re: Rind progression on Hispanico
Post by: scasnerkay on January 30, 2015, 01:00:40 AM

Mermaid - Often things are cut into based on if I need some cheese for one event or another. I did not really intend to open this one so young, however it was really good. So I did already make another and I did put just a touch of lipase in. I hope you try it too!

Title: Re: Rind progression on Hispanico
Post by: OzzieCheese on January 30, 2015, 01:49:30 AM

Looks great - I think 2-3 months is good for this type.  Cheese in memory of yours. 

-- Mal