Man, I’m getting hung up on Manchego.  I just made another over the weekend.  This one is with a bit of lipase for flavor enhancement, and jalepeno and red bell peppers for both color and flavor.  Here is a pic of the finished cheese just before I put it to brine.  Sure is a pretty one!

Rich…..
That looks fantastic.
Sunday I made my pepper swiss and also used jalepenos and red bell peppers. Looks as if you used more peppers than I did, but I was working with what I had in the house and really just wanted to do a trial run to see if the final texture is what I’m looking for.
I only plan to let this age for about a month and then give it a try.
After seeing the week old Manchego in one of your other posts, I’m going to have to give this one a try very soon.
Another great looking cheese, man. You are really getting good at this!

Dave

Manchego is one of my favorites.  Not only is it tasty, but I like the short aging time.  I’m all for instant gratification!  Good-looking cheese!

That looks real good !!

WOW