Manchego

Chef's notes#

• Manchego fresco, aged 5 days or fewer
• Manchego curado, aged 3-12 weeks
• Manchego viejo, aged 3-12 months
• Manchego aceite, aged in olive oil for 1 year+

Details#

• ⏲️ Prep time: ~ 5 hours to prepare the cheese, if your milk starts out cold
• 🍳 Cook time: ~ 13 hours to press and brine
• 🍽️ Servings: farm fresh milk yields 2 lbs, store bought milk yields approx 1 lb

Ingredients#

• 2 gal fresh whole milk
• 1 pkt direct-set or 3 oz prepared mesophilic starter
• 1 pk direct-set or 1 oz prepared thermophilic starter
• 1/2 tsp liquid rennet diluted in 1/4 c cool, unchlorinated water
• (optional) 1/2 tsp lipase powder diluted in 1/4 c water 20 min prior to adding
• 2lbs cheese salt, for brine
• 1 gal cold water

Directions#

1. Heat milk to 86F. Add starters and mix well. Cover, hold at 86F for 45 min to ripen.
2. Add rennet (and optional lipase), stir gently in an up and down motion for 1 min. Cover and hold at 86F for 30 min, or until the curds give a clean break.
3. Cut the curd into 1/2 inch cubes, let set for 5 min.
4. Cut cubes into rice-sized pieces, by stirring slowly with a wire whisk for 30 min.
5. Heat the curds to 104F, increasing temp at a rate of 2 degrees/5min (approx 45 min). Stir gently to prevent curds from matting.
6. Let curds rest for 5 min, then pour off the whey.
7. Line mold with cheesecloth and ladle curds into the prepared mold. Press at 15lb for 15 min.
8. Remove, undress, and flip the cheese. Re-dress and press again at 15lbs for 15 min.
9. Repeat the process and press for another 15/15 round.
10. Repeat turning and dressing process, then press at 30lbs for 6 hours.
11. Combine cheese salt and water into a fully saturated brine. Remove cheese from mold, undress, and place in brine. Soak for 6 hours at 55F.
12. Remove cheese from brine and pat dry. Lightly coat with olive oil. Age at 55F for desired length of time.