Mancago El Trigal Recipe

Time4h

Serves10

buttery with a hint of nuttiness, sheep’s milk

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Ingredients

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1
Heat the Milk
In a large pot, gently heat the sheep's milk over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scorching.
2
Add Cultured Buttermilk
Once the milk has reached the right temperature, remove it from heat and stir in the cultured buttermilk. Allow it to sit for 10 minutes.
3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk mixture for about 30 seconds, then cover and let it sit undisturbed for 1 hour.
4
Cut the Curd
After an hour, check for a clean break in the curd. Cut the curd into 1-inch cubes using a long knife.
5
Cook the Curd
Gently heat the curds to 105°F (40°C) while stirring gently for 30 minutes. This will help the curds firm up.
6
Drain the Curds
Pour the curds into a colander lined with cheesecloth. Allow to drain for 30 minutes.
7
Mix in Salt and Butter
Transfer the drained curds to a bowl. Mix in the salt and softened butter until well combined.
8
Form the Cheese
Shape the mixture into a wheel or log shape and wrap it in cheesecloth. Place it in a cheese mold and press with a weight for at least 3 hours.

9
Season the Cheese
After pressing, remove the cheese from the mold and sprinkle with nutmeg, black pepper, and dried herbs on all sides.
10
Aging the Cheese
Place the cheese on a wooden board in a cool, dark place to age for at least 2 weeks. Turn the cheese every few days to ensure even aging.