Hi guys,
I’d like to try making my first ever Manchego cheese this weekend but I’d really like to know some Ph marks for the process.
Even though I’ve made a lot of cheese in the past, I have also made some less than good cheese due to not using a Ph meter.
Because of that I now hate to do any cheese without knowing what Ph markers I need to hit during the make.
If anyone can help me with this information I would really appreciate it.
Thanks in advance and I hope everyone is having a good week.

Dave

Hi Dave,

You’re going to love Manchego.  Its got a firm but moist texture and a mild flavor - unless you add lipases for more zing.  As Jeanne mentioned in her post, its quite amenable to flavoring.  I’ve done smoke flavor, dried hot peppers, and even oregano.

As to pH marks, I can’t help you, as I’ve never used a pH meter, and my Manchego has been a consistent winner.  If you’re going to age it more than a week, I’d suggest you wax it, as it will mold heavily otherwise, probably because of the moisture in it.