My 4lb 4 month aged manchego

[amiriliano]

A little crumblier than I would expect, possibly from over cooking. Still, delicious, creamy and salty.

[JeffHamm]

That looks very nice.  Looks much older than 4 months.  Nice looking rind, looks like a b.linens.  Did you wash this with brine to get that or did it just develop on its own?  A cheese to you.

[amiriliano]

Thanks Jeff. Unwashed but I oiled it with olive oil about once a month. Gives it an amber/orange rind.

[Stinky]

Very pretty. Did you use full fat milk?

+C

[awakephd]

Yes, tell us about the make. I have made one manchego ... and the lipase has been so strong that it is hardly edible. I certainly did not get anything nearly as nice looking as what you have!

AC4U.

[amiriliano]

Argggghhh! I typed out the whole make and it didn't post.



So basically it's the Caldwell make but doubled for 4G, aged only to 4 months and oiled 1-2 times a month after a few weeks of brushing.

Attached is the recipe form her book.

[amiriliano]

Can you guys view the images? If not I'll have to convert to JPEG and repost