Manchego Recipe

Prepare the Milk

In a large pot, heat the goat milk slowly over medium heat until it reaches 85°F (29°C). Stir gently to prevent scorching.

Add Cultures

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface and let it hydrate for about 5 minutes. Stir gently to incorporate.

Add Rennet

Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk and stir gently for about 30 seconds. Then, stop stirring and allow the milk to sit undisturbed for about 30-60 minutes until it sets and forms a soft curd.

Cut the Curd

Once the curd is set, use a long knife to cut it into 1-inch cubes. Let it rest for about 5 minutes.

Cook the Curd

Gently heat the curds to 105°F (40°C) over about 30 minutes, stirring gently to keep curds from sticking together. Once at temperature, maintain heat for another 30 minutes while stirring occasionally.

Drain the Curd

Line a colander with cheesecloth and pour the curds into it. Let the whey drain for about 5 minutes, then gather the cheesecloth and hang it to drain for an additional 30 minutes.

Salting

Transfer the curds to a bowl and mix in the salt. Ensure the salt is evenly distributed throughout the curds.

Molding

Pack the curds into a cheese mold and press down firmly to remove any air pockets. Apply weight to the top to help the curds form into a solid wheel. Let it sit for about 24 hours at room temperature.

Aging

Remove the cheese from the mold and coat it with melted cheese wax. Age the cheese in a cool, humid environment (ideally around 50°F / 10°C) for at least 60 days.

Enjoy

Once aged, slice and serve your homemade Manchego cheese as desired!