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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: amiriliano on August 18, 2015, 11:04:51 PM

Title: My 4lb 4 month aged manchego
Post by: amiriliano on August 18, 2015, 11:04:51 PM
A little crumblier than I would expect, possibly from over cooking. Still, delicious, creamy and salty.
Title: Re: My 4lb 4 month aged manchego
Post by: JeffHamm on August 19, 2015, 06:58:41 AM
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.

Title: Re: My 4lb 4 month aged manchego
Post by: amiriliano on August 19, 2015, 01:18:34 PM
Thanks Jeff. Unwashed but I oiled it with olive oil about once a month. Gives it an amber/orange rind.
Title: Re: My 4lb 4 month aged manchego
Post by: Stinky on August 19, 2015, 02:04:22 PM
Very pretty. :) Did you use full fat milk?

+C
Title: Re: My 4lb 4 month aged manchego
Post by: awakephd on August 19, 2015, 02:33:31 PM
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.
Title: Re: My 4lb 4 month aged manchego
Post by: amiriliano on August 21, 2015, 02:08:17 AM
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.
Title: Re: My 4lb 4 month aged manchego
Post by: amiriliano on August 21, 2015, 02:09:13 AM
Can you guys view the images? If not I'll have to convert to JPEG and repost
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