Can someone inform the possible causes of the deformation after pressing that I got during the brinning in the Manchego cheese of the picture below ?
Wallace
As far as I know you get deformation if you don't put Calcium Chloride in the brine
There may be to much whey in the cheese if possible I would break it up and press again
Thanks for the comments.
I saw in the forum a similar problem and appears that the cause was late cut what happens with this cheese.
I would appreciate If some one can confirm my understanding that the late cut can cause this kind of deformation.
What happened was a immediate flocculation and I waited 40 minutes to cut.
I will go ahead with the 60 days ripening to see what happen.
Wallace
Just flip to the side that is less deformed and it should even out, if that makes sense
Good luck with the repress recovery.
I think you should post your picture and a bit of text in Boofer's "Failures I have Known" thread https://cheeseforum.org/forum/index.php/topic,10888.0.html (https://cheeseforum.org/forum/index.php/topic,10888.0.html). Remember, your first step to recovery is to say your name and admit your failing (with pictures!).