Just took the little Manchego cheese (1 lb.) out of the press. Here's a picture of it before its 6 hour brine bath. The design on the top is strictly accidental from the cheese cloth mold liner.
I've never made Manchego, there's another recipe for it here (https://cheeseforum.org/forum/index.php/topic,167.0.html).
Looks great, like the wave pattern on top (bottom) :), if you pull your cheese cloth liner tighter next time while pressing you will sadly not have that.
Tasted the manchego today on some toasted olive bread -- came out well -- it has a taste almost like feta -- I think because the recipe called for 1/4 tsp. lipase for 1 gallon of milk -- twice the amount Ricki Carroll's recipe uses. But it is tasty. Thus, fulfilling my dream of homemade bread, cheese and soup for a winter's meal.