OK, my cave only has cheese in it that matures weeks/months from now; and I’m ready for some cheese.  So I’m going to do a Manchego Fresco this weekend.  It can be eaten in as little as 5 days.  Have any of you ever done one?  If so, any pointers?  It seems pretty easy.  I don’t have access to sheep’s milk, so cow will have to suffice.

I made a manchego a month a go, it came out great. I used Ricki Caroll’s book. I planned on waiting 3 months but I ate it at one month and it was great. I used cow milk and did not use lipase so I plan on doing it again with lipase to see what it does for the flavor. Also, keep it heavily oiled, I covered mine in olive oil but it still dried out a bit. Try to hold onto it for at least 3 weeks. Good luck

SAL

I’m going to do it sans lipase as well.  Might try another with it later.  I don’t know about holding it for any length of time - my teenage boys and I really, really like cheese.  Maybe I’ll do a couple back to back in order to have some to age.  You say it dried out badly even coated with oil?  What’s the humidity in your cheese fridge?  Should be around 85%.

My fridge has low humidity, maybe 25%, I thought the oil would compensate. I’ll keep the next one humid. The rind was still good to eat though.

SAL

if it is totaly covered in oil (olive) then their should be NO moisture loss.

I have now had my manchego in the cave for a couple days.  I ended up brining it a bit longer than the 6 hours the recipe called for, as it was overnight.  Its been very wet and somewhat sticky.  It smells great, but there has been a puddle around it the last two times I checked on it.  Its sitting on a plate because I’m afraid that as soft as it is there will be lines embedded in the surface if its directly on a fridge shelf.  So, I’m not worrying about it drying out - quite the contrary.  I’ll likely eat it “fresco” rather than aged.

Got into the Manchego tonight.  It was 7 days old and it was terrific.  I don’t think I’ll use lipase in the future, as there is abundant flavor without it.  It was made form farm fresh milk with lots of cream in it.  Texture was smooth and moist.  Flavor was somewhat buttery with a bit of a tang.  I’ll definitely be making more of this one.

This is great news. I’m in the same boat—lots of cheeses in the cave but so many months of aging to go. And I want to eat some cheese but I’m taking a break from soft white molded cheese. I just made a Caerphilly and think that the young Manchego will be the next cheese I make. I still haven’t found sheep milk so raw cow it is. Thanks for the inspiration!

The Manchego is nearly gone now, but I thought I’d do a melt test.  There’s been a lot of talk about home cheeses not melting, and my Farmhouse Cheddars didn’t melt either.  So I was interested to see what would happen.  I put a slice on a plate and gave it 18 seconds in a microwave.  It was a puddle!  I’ll be checking my other cheeses too as they come off in the weeks ahead.  Hope to have similar success.

SAL - 08 July 2008 04:28 PM

My fridge has low humidity, maybe 25%, I thought the oil would compensate. I’ll keep the next one humid. The rind was still good to eat though.

SAL

hey Sal- put a bowl over your cheeses to increase humidity while in cave.

Speaking of manchego, I made one two weeks ago.  We cracked it Thursday, and it’s great.  I did use the lipase.  We liked it so much, in fact, I’m in the process of making four more pounds.  Has anyone tried waxing it so it can age a little longer without cracking? 

By the way, I oiled mine and placed it in covered plastic dishes, and it’s not drying out or cracking at all.

I would like to wax it, so if anyone has any input, I would appreciate it.

I don’t see why you can’t wax it. I would let it dry a little to form a little rind and then wax. I may try that next time. How was the flavor with the lipase?

SAL

The flavor is excellent.  It reminds me a little of parmesan—without the wait!  It was a big hit with my husband.  I’ve added a little liquid smoke to one of the batches I’m making today.

What kind of lipase did you use? Mild, Sharp, etc.?

SAL

Mild.  1/4 t. in 1/4 c. water for a two-gallon batch.

Sounds great