I tried Manchego for the first time last night. I used Ricki Carroll recipe. I have never tried Manchego before, as in never eaten it. But I am really found of Montasio and it is also a mixed starter cheese. Manchego was very easy to make and pressed very nicely. I used 4 gallons raw jersey milk. I looked at some other Manchego's people have made and I think I put too much lipase in it. I used 1/2 t for the 4 gallons. I think I should have used 1/4 t. But I guess time will tell.
I also got my freezers all organized and one stand up freezer empty and it is now my cave! I am so excited. Any suggestions for aging the Manchego? I have the temp set at 55 deg and am working on figuring out how to keep it humid enough.
Very nice! ALmost looks like a parm.
Wow, nice cave! I see with all those shelves that you have some work ahead of you...so much empty space. :)
Good looking cheese. Yeah, you might find that the lipase is a little heavy. It's an acquired taste and if you have never even tasted Manchego, you might be put off by the taste. Never fear, you have already provided a solution for your next effort, if needed.
-Boofer-
Yes I have my work cut out for me but I also have a second jersey just about to freshen and I am not feeding out pigs til the fall. So I have a full summer of milk.
Would letting it age help on ht lipase?
Quote from: janij on May 22, 2012, 02:19:01 PM
Yes I have my work cut out for me but I also have a second jersey just about to freshen and I am not feeding out pigs til the fall. So I have a full summer of milk.
Would letting it age help on ht lipase?
I would think that the flavor would become more intense over time.
I defer to those with more knowledge...linuxboy, Sailor, Francois?
-Boofer-
Lipase is an enzyme, not a flavoring, so yes, it will get more intense as it ages. That's why Parmesan, etc ages for a year or more. I just cracked a 32 month old Parmesan that is outrageously good. Worth the wait.
So maybe eat it early.
I personally would age it to 3 months or more & try it. If it is too strong, you can always use it as an ingredient cheese.
That is very true. And I can always make it again with less. After you cut into it would you vac seal it?
Quote from: Sailor Con Queso on May 22, 2012, 08:21:56 PM
Lipase is an enzyme, not a flavoring, so yes, it will get more intense as it ages.
Ah, yes, but you taste the flavor that it produces...not the enzyme. Semantics. ;)
-Boofer-
@Sailor con Queso: 32 months? Wow, I have my cheese making career cut out for me. 2.6666667 years seems way out of my range of patience and or attention span.
You must keep uber detailed notes to remember what you did so long ago.
The trick is to make LOTS of cheese - so much that you can't eat it all.
I concur on making lots of cheese. More than you can eat!
Or more than your friends and family can eat then t ages well for a very long time!
Yes, I agree! Must make lots of cheese! >:D
Another cave would fit right there in the corner. More cheese. Soft oozy cheese, semisoft cheese, semihard cheese, hard cheese, lactic cheese, blue cheese. Lots of cheese. Must talk to the neighbors about renting out refrigerator space for my cheese. When does my cow arrive?
-Boofer-
Yes, make lots of cheese, coupled with a bad memory, and ... where was I going with this?
- Jeff