After pressing, this cheese is brined then aged. For me, the hardest part of making my own cheese is allowing them to age long enough to develop their full flavor and texture!
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The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window. |
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I make a mistake in the narration of this video. A brine is a saturated solution of salt and water made with about 2 pounds of cheese SALT and one gallon of cool water. Be sure to use distilled water.
When done pressing, place the cheese in the brine solution for at least 6 hours. I brined this cheese for 12 hours. Remove from the brine. Wipe dry. Then age for any period from 3 months to 3 years. The cheese will improve with age! |
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