Manchego like

[Hande]

I did last year in early summer raw cow milk Mancego like.
Heh, it's bit sad to take cheese out cave and start to eat it, what you taken care of year 

That cheese taste is great, very wide and taste teases hole mouth.
Natural glutamate is definitely boost flavor for that one.

Now is good time to make new one for next summer 

But anyway I use that one:
16 l      raw cow milk / 4,2 % fat
1 %     MA4000 mother
0,3ml   mild lipase

Light pressing, age 11c / 85% rh.
EVOO very lightly every 2 months.
Too much oil can go rancid over time.

Hande

[anutcanfly]

That look fantastic, good job Hande! 

[JeffHamm]

That looks very nice Hande!  I've got a Manchego (cow's milk) in my cave that's over a year old.  You're result gives me hope for a nice result.  A cheese to you for your patience and nice result.

- Jeff

[H-K-J]

Another very nice cheese Hande a year is a very long wait, but worth it I'll bet 

[DeejayDebi]

Very nice Hande! A cheese for you! That's about the best Manchego I have seen here!

[Dulcelife]

Hande, absolutely beautiful.  A cheese for you.
I just completed a make today for a Manchego/Hispanico infused with saffron.
I had molded three pounds in two wheels and will definitely age one of the wheels as close to one year as I can bare.

[Boofer]

Wait right there, Hande, I'll be right over! 

Beautiful cheese. I really understand what you mean about feeling sad to cut into a cheese you have nurtured and watched over for so long. Still, someone has to do it.

I wish I had time and shelf space to do another Manchego. The very first one I did had a little too much lipase. It was difficult to enjoy.

You are right. For those of us in the northern hemisphere, now is the time to be using all that good pasture-fed milk to create cheeses for now and later...and much later. So little time, so little summer milk.   

Good job.

-Boofer-

[Hande]

Oh boy, thank you so much all 

Now I have a better size mould for 16 litres.
New one is 6"x 6".
Here is example that mould cheese,
beaufort like and cream wax on coat.

Hande

[hoeklijn]

That's also a good looking cheese Hande! I still had to give you a cheese as well for giving me a link to 2 german webshops for cheese supplies. I ordered some different cultures and molds there and I am waiting for the delivery. When I see the last cheese, I'm sorry I didn't order proprioni....

[Boofer]

Wow, you just keep surprising us! Very nice.

Why can't I get my PS to behave like that? 

This is a Beaufort-like cheese? More like a Swiss, no?

Does the cream wax coating protect the rind from mold attacks? Seems like I'm constantly wiping with vinegar & salt to remove molds.

-Boofer-

[Sailor Con Queso]

Boof - some cream wax has mold inhibitors, some don't.

[Boofer]

Hey, I knew that!
Have to get some, I guess, if I could be sure that I could get it off the rind easily when I went to cut the cheese....

What do you do for your alpines, Sailor?

-Boofer-

[Sailor Con Queso]

I hate the cream waxes. They stick to the rind & make it inedible. It probably is "possible" to peel it off, but that's too much time and trouble for me.

I make the alpine cheese, chill at 52F for 24 hours, brine for 24 hours (at 52F), dry for 24 hours at 52F, vacuum bag, and then ripen at 68-70F room temp for 3 weeks. I follow the same procedure for my Beauforts and Gruyeres, but only ripen for a week.

[DeejayDebi]

I have the same opinion of the cheese cream waxes. I only tryied one brand but I had to use a potatoe peeled to eat the cheese it left little bits in the rind.

[hoeklijn]

Is cream wax something different than plastic coating? I find the plastic coating easy to peel off at room temperature.