My new hispanico using my new manchego mould!!

[David]

Great looking cheese , can I ask what was the recipe?

Thanks, David

[bratrules1]

Great looking cheese , can I ask what was the recipe?

Thanks, David

Thank you David here is the recipe I used.

http://www.cheesemaking.com/Hispanico.html

[Stinky]

I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.

Here are my make notes, if you want to use those to help assemble a recipe.

[David]

Thank you both 

[bratrules1]

I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.

Here are my make notes, if you want to use those to help assemble a recipe.

I have made Caldwell's recipe and those results were a lot better.

[Al Lewis]

Here are the thermal properties for polypropylene that has been injection molded.  Pretty sure that is how these are made

Melting Point    121 - 137 °C   250 - 279 °F                                   Average value: 132 °C Grade Count:80
Crystallization Temperature    112 - 117 °C   234 - 242 °F              Average value: 114 °C Grade Count:16
Maximum Service Temperature, Air    70.0 - 120 °C   158 - 248 °F   

Although the material is thermoset it can still shrink/deform at high temperatures.  It has a shrink rate, as do all thermosetting materials, and if it hasn't shrank completely during the molding process, which apparently it didn't, it would further shrink when heated.

[Boofer]

I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.

I have had good luck with Jim Wallace's recipes. Here's my take on this style.

-Boofer-

[bratrules1]

I'm not sure I'd recommend that recipe, the New England cheese recipes are often not the most precise.

I have had good luck with Jim Wallace's recipes. Here's my take on this style.

-Boofer-

That's a great looking cheese Boofer. Thanks for the link.