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Saffron Infused Manchego Viejo

Started by Schnecken Slayer, March 08, 2015, 05:01:18 AM

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Al Lewis

#30
January 30, 2016, 05:05:31 AM
Well this stuff colored my cheese very nicely.  Surprised me.  I''l do a thread on it tomorrow or sunday.  It's in the press right now.  30 pounds overnight. 8)
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Schnecken Slayer

#31
January 30, 2016, 07:15:16 AM
Quote from: Al Lewis on January 30, 2016, 05:05:31 AM
Well this stuff colored my cheese very nicely.  Surprised me.  I''l do a thread on it tomorrow or sunday.  It's in the press right now.  30 pounds overnight. 8)

Feel free to add a link to your make here for others to follow Al.

Also, leave some to mature for 12 to 18 months... The difference is outstanding!
-Bill
One day I will add something here...

Al Lewis

#32
January 30, 2016, 05:57:37 PM
Here's the link to the thread I did this morning.  Hope it helps someone.  Bills make is also very informative and was, in fact, the inspiration for me to do mine.  AC4U for inspiring me!! ;D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

SOSEATTLE

#33
January 30, 2016, 07:56:24 PM
Here is a photo of the saffron infused goat's milk Manchego style cheese:





Susan

Schnecken Slayer

#34
January 31, 2016, 02:35:57 AM
That is a really nice looking cheese Susan! ac4u as well.
-Bill
One day I will add something here...

Al Lewis

#35
January 31, 2016, 03:47:59 AM
Very nice indeed!!
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

SOSEATTLE

#36
February 02, 2016, 02:10:29 AM
Thank you  :)



Susan
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