Manchego, again

[jawdog]

Well, I made a manchego today.  6 gals.  I decided to make one about 5.5 lbs and another about a half lb. 

Does the 1 hour per pound times inch thickness work for these like parm brining times?

[jawdog]

Well, here it is.  Brined 12 hours.

[9mmruger]

Looks real good.  What recipe did you use?

[jawdog]

Ricki Carroll's recipe from her book Cheese Making.  It is now dry and aging.  I think (hope) I can wait a few months on this one!

John

[DeejayDebi]

Looks very nice John.