OK, here goes - the way I make ‘em:
Manchego
4 Gal whole milk to 86 F. Add 1/2 pkt each of meso and thermo starter and stir 2 min. Ripen 45 min.
(add 1/4 to 1/2 tsp lipase if desired)
(add 1 1/2 Tbsp liquid smoke - I like Hickory - stir 2 min)
Add 1 tsp liquid animal rennet, stir 2 min. Set 30 min at 86 F, or until clean break.
Cut to 1/2”, set 5 min, than whisk to rice sized pieces over 30 min, still at 86 F.
Cook to 104 F. over 45 min, stirring occasionally.
Set 5 min, then pour off whey.
Place in 6” mold at 34 lbs for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 34 lbs. for 15 min.
Turn and press at 68 lbs. for 6 hrs.
Remove from press and soak in cold brine for 6 hrs.
Pat dry and place in your cave for 5 to 7 days. Can age longer if you desire.
Montasio
4 Gal whole milk to 88 F. Add 1 pkt thermo and 1/2 pkt meso starter (last batch I used 1/2 and 1/2), stir 2 min.
Ripen 60 min. then add 1 3/4 tsp liquid animal rennet, stir 2 min. Set at 88 F. for 30 min or until clean break.
Cut to 1/4” with knife and whisk,
Cook to 102 F. stirring occasionally. Hold at 102 for 60 min, stirring occasionally.
Drain whey to curd level, add hot water until reaching 110 F. Hold at 110 for 10 min.
Place in 6” mold at 12 lbs for 15 min. Turn and press at 12 lbs for 30 min. Turn and press at 23 lbs for 12 hrs.
Remove from press and soak in room temp brine for 6 hrs.
Pat dry and age in cave for 2 months.
Enjoy. I’ll also post these in the recipe section.
