Cheese Type & Number: Spanish Manchego, #13

Description: The national cheese of Spain made from sheep’s milk. To get the flavor of sheeps milk, I’ll add lipase powder to cow’s milk.

Source of Recipe: Home Cheese Making

Date: 2/22/2004

Warming the Milk: Warmed 2 gallon milk to 86

This cheese has formed a nice rind—unlike the previous batch. Some mold grew on it for a few weeks, but I just wiped it off with a brush dipped in a mixture of salt and vinegar. Soon, I’ll start wiping the rind with olive oil to prevent too much drying.