I just cracked another Manchego a short while ago, and it is TERRIFIC!  I put 1 1/2Tbsp of hickory smoke flavor in this one, and the flavor is just right.  Not real strong, but definitely a nice smoke flavor.  Also, I was feeling experimental when I made this one, so while I was cooking the curd I added a Tbsp of sugar to the whey.  I must say the final cheese is definitely commercial quality.  Great texture, moist but not sticky, nearly a total closure of the curd, and even the rind is rather tasty.

Wonderfull to hear!! now lets see it
Thinking of putting some smoke into my latest attempt at swiss but wondering if it will affect the PH readings so will put some in during draining.

Neil, I had a feeling you’d be asking for a pic, so I had one in reserve.  The color is due to the smoke flavor and 15 drops of anatto.  I like this level of color.  Its not real dark, it just has a nice “smokey” look to it.  Also, I neglected to mention that the humidity in my cave has been running around 75% all week - and this one only aged a week.

Rich

It’s looking great ! What do you mean by “aged only for a week”, how do you get this beautiful rind?

LOL, Wow!  looks fantastic and professional, nicer then any cheese I see in the store

Sandor - 09 March 2009 11:09 AM

Rich

It’s looking great ! What do you mean by “aged only for a week”, how do you get this beautiful rind?

By “aged only a week” I mean it was only aged for a week.  I put it in the cave on Sunday and took it out the following Sunday.  The cheese is soaked in brine after pressing, and then wiped with brine periodically during the aging period.  The rind formed fairly quickly, and maybe that’s due to the humidity being slightly low in my cave - 75%.

I find wiping the surface regularly creates a rind quickly.

yummy