Manchego cheese from the weekend

[LoydB]

I made this over the weekend, and pulled it out of the brine this afternoon. It will spend around six months in the cave to age properly.

 

[DRKsmoking]

That's a pretty roll of cheese.
6 months until the taste test . oh my . I could not wait. And I know that is best .

David

 

[sawhorseray]

Wow, a work of art, nice! RAY

 

[KimberlyO]

I have no patience for that. I am impressed!

 

[flatbroke]

Wowza. B E A utiful

 

[zwiller]

WOW. Looks great! Manchego is probably my fave. Thought it was like impossible to make it at home but admit I never looked into it much.

You guys that think you can't wait, there's a secret: just keep making more stuff.

 

[jhend]

I made this over the weekend, and pulled it out of the brine this afternoon. It will spend around six months in the cave to age properly.

View attachment 661440

Very nice. How much milk did you start with and how much does the wheel weigh?

 

[JLeonard]

Thats almost too pretty to cut!!! And a 6 month wait....WOW! See thats why I dont make cheese, I ant got that kinda patience!

Jim

 

[LoydB]

That's a pretty roll of cheese.

Thanks!

Wow, a work of art, nice! RAY

Thank you.

I have no patience for that. I am impressed!

You just have to make enough to not notice the time.

Wowza. B E A utiful

Thanks!

WOW. Looks great! Manchego is probably my fave. Thought it was like impossible to make it at home but admit I never looked into it much.

You guys that think you can't wait, there's a secret: just keep making more stuff.

^ This is the way. I did the same thing with cheese that I did with charcuterie, make a *ton* of stuff at the beginning, including items that only needed to age 3-4 weeks. I've got enough opened cheese now that waiting is not much of a hardship.

Very nice. How much milk did you start with and how much does the wheel weigh?

Thank you. I started with 2 gallons of raw milk, and ended up with a shade over two pounds of cheese.

Thats almost too pretty to cut!!! And a 6 month wait....WOW! See thats why I dont make cheese, I ant got that kinda patience!

Thanks! You just have to make enough that the time flies by...