Rich,
Another great looking block of cheese.
I hope you realize you are giving me major withdrawls.
I had no time to make cheese this past weekend so it’s seeming like a REALLY long time until the weekend gets here.
I might even have to break down and do a batch on Friday night, after work (racquetball can wait).
Speaking of withdrawal - I lost power on Monday morning at 9, due to the ice storm that passed thru a major part of the mid south. I just got power back a half hour ago. So 5 days with no heat, no electricity, no water, and definitely no cheese making. I’ve got a lot of catching up to do.
During the outage my cheese fridge dropped to 39 degrees. I’m hoping there are no detrimental effects.
Rich,
Glad you survived. That had to be horrible to be without the common creature comforts for so long.
As for your cheese, I really don’t think you have a thing to worry about.
That’s not much different than storing cheese in a common household fridge.
Glad to have you back with us!
Thanks Dave. I cut into the Manchego tonight and its fabulous. This is the one that took 2 1/2 hrs to form curd, and I was concerned about it. But I needn’t have been because its the best I’ve had yet. Firm but moist, with very few air pockets. The increased pressing weights are definitely doing the trick. I’ll get a picture posted tomorrow; but I’m bushed right now and heading for bed.
As promised, here’s the pic of the finished Manchego. I forgot to mention that this one had 1 Tbsp of mesquite smoke flavoring added. The smoke flavor is extremely subtle. I will double it next time, unless I put together the cold smoker that Nabil showed us.
Rich..
From what I can see that is just about a perfect pressing!
I almost looks like what you would expect from a “blind” swiss (nice and smooth, very dense, yet moist).
I’m impressed.
I haven’t yet tried a Manchego but now I might have to give it a shot.
Great job.
I’d recommend the Manchego to anyone, and I think Jeanne would too. Not only is it simple to make, its a good tasting cheese and it only requires a week to be ready to eat. This latest of mine I aged for 2 weeks. The next one will have some lipase in it to enhance the very mild flavor.
Okay, this one is on my list for this weekend (hopefully).
I guess I’ll have to take my dad up on his offer…
Friday I gave him a wedge of my last swiss to try and he pronounced it the best swiss he had ever tasted (yeah, but he is probably a little biased).
On Sunday I was complaining that my caves are all full and that I’m not sure what I’ll do with the cheeses I make the rest of this winter.
Upon hearing this he sort of smiled and said “We have plenty of room in our fridge”.
It’s good to have parents. They do great things for your self esteem.
I’ve made a couple of small manchegos, and my first large (5 lb) one is aging now. I tried vacuum packing it once it had a good rind developed.
Manchego is great because it is very tasty as soon as it is pressed and dried, but it develops a richer flavor with age. I have always used sharp lipase when I have made it, because I like the “bite” it gives. Traditional manchego was made with ewe’s milk, and the lipase gives the cow milk just the right kick.
