Print Page - Manchego, again

Title: Manchego, again
Post by: jawdog on August 27, 2010, 01:39:07 AM

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?

Title: Re: Manchego, again
Post by: jawdog on August 31, 2010, 03:10:08 AM

Well, here it is. Brined 12 hours.

Title: Re: Manchego, again
Post by: 9mmruger on September 02, 2010, 01:28:17 PM

Looks real good. What recipe did you use?

Title: Re: Manchego, again
Post by: jawdog on September 07, 2010, 05:07:59 AM

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

Title: Re: Manchego, again
Post by: DeejayDebi on September 14, 2010, 02:04:46 AM

Looks very nice John.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: jawdog on August 27, 2010, 01:39:07 AM