Manchego texture

[Dorchestercheese]

What causes this flaky cheese texture?  This is a 6 month Manchego but I see it in my Gruyere as well.

No idea what causes this texture  cheese taste fine just a bit crumbly and drier than optimal.

[garbetsp]

I have no idea, but just wanted to say that is a beautiful rind.

[RayJ]

If it's too dry it's probably just a matter of stirring less after cutting curd and cooking a little less time or a little less heat. I also had this happen to some of my cheeses that I had trouble with curd shatter during the stirring due to late lactation milk. Still tastes good like you said though.

[Dorchestercheese]

Thanks. How about pH?

[RayJ]

The cheese I had made didn't use pH markers so I didnt bother checking. Did you measure pH on your make? What recepie did you use and what kind of milk?

[Dorchestercheese]

The reason I think it's a pH issue is that this issue is only in my hard cheese not in my curd washed cheeses like Swiss and Gouda.  I use raw milk but stop measuring the pH once the cheese is in the mold. I suspect I need to reduce the culture addition amount with the raw. I'm going to save some curd to measure the pH on the next make.

[RayJ]

That would make sense with raw milk. any recepie I use that has pH markers with my raw milk I usually have to use about half to 3/4 starter or it buffers for a while then drops like a stone.

[Dorchestercheese]

Uugg I totally forgot about the buffering affect with raw milk.  I have seen the sudden drop in one cheese I made ..
I'll be watching pH more closely and shave back the culture added.
Thanks for your discussion on this.

[GortKlaatu]

Dorchester


I missed this...but I wanted to tell you that that flaky character and drier texture is completely normal for a 6 month Manchego. You can change that a bit by using a higher fat content in your milk (add cream) because Manchego is made from sheep milk which has a significantly higher fat content than most cow milk.


Manchego is sold in 4 styles:

Manchego Fresco has been aged less than 3 weeks. Therefore it isn't found in the States (unless you make it yourself.)
Manchego Semicurado has been aged for around 2-4 months. (The 60-120 day variety is what is most common in most supermarkets across the USA and so most people only know that style.)
Manchego Curado has been aged for 4 months to 1 year--the most common around 6 months like yours.  It is commonly drier and starts to flake and has a more nutty flavor with caramel notes
Manchego Añejo (or Viejo) has been aged for 1-2 years. It is harder and drier still, very flaky and has definite peppery notes.


So, I'm not so sure there was anything terribly wrong with your cheese just because it was flaking. So--AC4U!


If I were to suggest you change anything, I'd recommend you up the butter fat content of your milk to around 7-8% to get it more in line with sheep milk.

[panamamike]

I think it looks wonderful . AC4U

[Dorchestercheese]

Thanks. Perhaps I'll give it more fat next time