After making and tasting our first Manchego-style cheese, we liked it so much we decided to purchase a Manchego mold and do another.... We used a mixture of 8 litres of P/H whole milk plus 1 litre of 18% coffee cream, for a total of 9 litres of 4.9% BF.... That gives a P/F ratio of 0.64, which is about the same as Sheep's milk.... We cut down on the Lipase to just 1/16th tsp. and used 1/4 tsp. of MA 11 plus 1/8 tsp. of Su Casu....
(https://hosting.photobucket.com/images/oo221/rsterne/Manchego_070321_Email.jpg?width=1920&height=1080&fit=bounds) (https://app.photobucket.com/u/rsterne/a/51b71c5f-e26c-457c-b4e4-d8c7586aae7d/p/28100d69-4971-4b19-af73-89ac8c980dcc)
We followed the recipe in Ricki Caldwell's "Home Cheesemaking" book for the most part, using a Floc. multiple of 2.5X.... Before brining it weighed 2 lbs. 11 oz.... After brining in 21% brine for 8 hours at 55*F we dried it a couple of days at 55*F, and then covered it with EVOO and Smoked Paprika.... It is sitting for a day at 55*F, and then we will Vacuum Bag it, to sample at 3, 6, 9 and 12 months.... I'll weigh it again before we bag it.... 8)
Bob
Looks quite beautiful. AC4U!
Thanks for the cheese!.... The weight after brining and drying a couple of days is 2 lbs. 6 oz. for a yield of 12%.... 8)
It's going to be a loonnngggg 3 months until we first get to try it.... ::)
Bob
That looks great!
I didn't like my first manchego (Ms. Karlin's recipe) much after three months, too lactic and unbalanced, so it went into the fridge. After 14 months, it's delicious, with some of the flavor of an aged cheddar, but different. Too much sampling along the way, though, so there's precious little left.
(https://tiabr.com/wp-content/uploads/2021/03/man.jpg)
#2 I'm trying to be more patient. No nibbling!
-L
Since we are very new at Cheesemaking, and are very much learning not only what we like and don't like, but how each cheese responds to aging.... we have decided to cut our aging time into quarters.... Cheeses meant to be eaten rather young are being aged 1, 2, 3 and 4 months.... while moderate aging will be for 2, 4, 6 and 8 months.... Longer aged cheeses will be sampled at 3, 6, 9 and 12 months.... and cheeses meant primarily for grating and very long aging we will sample at 6, 12, 18 and 24 months....
This means we have adapted a standard method for sampling as well.... When we get to the first period, we cut the cheese in half, and vacuum bag one half.... The remaining half we cut in half again, and bag one quarter to continue aging, consuming the remaining quarter.... The half and quarter that are bagged go back in the cave for further aging.... The single quarter is consumed at the second aging mark, but the half stays bagged until the third period, when it is opened, cut in half, one quarter consumed and the last quarter bagged and returned to the cave until the final sampling.... Although we haven't had it happen yet, if we find a cheese losing quality, we will use it up, and the next time adjust the schedule to a shorter cycle.... In this way, we should be able to find some optimum balance for each type, under our conditions, and for our taste and usage.... At least, that's the plan.... ::)
Bob
Your plan is pretty much what I started doing. I have a Gouda recipe that worked quite well for me. I tried it at two months and it was good ... but very young.
One quarter was consumed. One quarter was shared with others who wanted to sample it. The last two quarters are bagged and aging. One quarter will be tasted at the six month mark.
I made a second batch which is bagged as well. It was made right after the tasting of batch number one and is not cut yet. When we taste batch number 1 at six months, I will decide what to do about batch 2 - and when to start batch 3!!!
This is the fun of it, isn't it?
Bob, are you vacuum-sealing all your cheeses? I don't know much about the technique, but have waxed (which I would guess is the approximate equivalent) some like Edam and Swiss types. But I would't want to seal things like e.g. long-aged cheddar types, where having a natural rind, and the succession of molds that grow on it, probably contributes to the final product.
-L
My preferred method is to wax, if I can't do that, I vacuum bag.... My wife hates chasing mold, and we are only doing semi-hard to extra-hard cheeses.... I have a traditional cheddar that will be 6 months next weekend, and it is waxed, so we'll see what it's like.... I realize that some of the cheeses may be DIFFERENT without their natural mold-covered rind, but as long as we like them, that is really all that matters.... So far, everything we have made is distinctly the correct flavour for that type.... 8)
We opened an Emmental yesterday, which has been vacuum bagged since the initial cool ripening.... It swelled great during the warm phase, and the bag got loose, so I don't think the bag affected eye development at all.... It has numerous small eyes, and is delicious, definitely a Swiss flavour.... So, no rind, and edible right to the outside edge, which is a bonus, as there is no waste.... French Onion soup on Sunday, using it.... and in 3 months time when our Gruyere is ready, a Fondue.... 8)
I just took a photo of our Manchego in the vacuum bag....
(https://hosting.photobucket.com/images/oo221/rsterne/Manchego_Bagged_Email.jpg?width=1920&height=1080&fit=bounds) (https://app.photobucket.com/u/rsterne/a/51b71c5f-e26c-457c-b4e4-d8c7586aae7d/p/878fca5f-e0bc-4c77-b540-b7f67cac8829)
As you can see, the excess EVOO has been drawn away from the cheese, carrying a bit of Paprika with it.... I don't think that is a problem, it should just dry the rind a bit.... I don't see any sign of whey in the bag, and if it stays like that, I don't think I will open it until the 3 month point.... Comments?....
Bob
This looks excellent! I can't wait to hear back about it! I have been meaning to circle around to getting a Manchego mold - they are so beautiful. AC4U!
Thanks for the cheese, Rach_ .... 8)
Yes, the Manchego mould is beautiful.... I got mine from Fromagex in Rimouski, Quebec....
https://www.fromagex.com/ca_en/categories/moulds/standard-pressed-cheese-moulds.html (https://www.fromagex.com/ca_en/categories/moulds/standard-pressed-cheese-moulds.html)
They have such a great selection of moulds of all different sizes, and their prices are reasonable, but you do have to create an account there (free) to see the prices on the website.... I also bought a Gouda mould and an Edam mould from them, and a Tomme "R" mould (they sell them with or without a radiius on the corners)....
Bob