Mancgo El Trigal Recipe
sheep milk cheese, buttery with a hint of nuttiness
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Ingredients
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Cheese Preparation
Flavoring
Method
Cheese Preparation
- 1
- 2
Add Cultured Buttermilk
Once the milk reaches the desired temperature, remove it from heat. Stir in the cultured buttermilk and allow it to sit for about 30 minutes.
- 3
Add Rennet
Dilute 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 set for 1-2 hours until curds form.
- 4
Cut the Curds
Once the curds have formed, cut them into small cubes (about 1 inch) using a long knife. Allow them to rest for 5-10 minutes.
- 5
Drain the Curds
Line a colander with cheese cloth and pour the curds into it. Allow to drain for 1 hour. Gather the cheesecloth edges and form a pouch, then hang it to drain for another 1-2 hours.
- 6
Salt the Cheese
Once drained, transfer the cheese to a mixing bowl and sprinkle with sea salt. Mix gently to incorporate the salt evenly.
Flavoring
- 7
- 8
Mix Flavorings
In a small bowl, combine the toasted nuts, butter, black pepper, and dried herbs. Mix well.
- 9
Combine with Cheese
Gently fold the nut mixture into the prepared sheep milk cheese until evenly combined.
- 10
Mold the Cheese
Transfer the mixture into a cheese mold or form it into a log or wheel shape by hand. Wrap it in cheese cloth and refrigerate for at least 24 hours to firm up.
- 11
Serve
After 24 hours, your Mancgo El Trigal cheese is ready to serve. Slice and enjoy with crackers, bread, or fruit.
