Press the curds, turning the cheese once in a while to promote even pressing and draining.
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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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Ladle the curds into a cheescloth-lined cheese press. Press at 15 pounds of pressure for 15 minutes. Then, remove the cheese from the press, remove the cheesecloth, turn the cheese over, redress it in the cheesecloth and press again. Do this 4 times, for a total of 1 hour of pressing at 15 pounds. |
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