Manchego Recipe

Cheese Making Process

1. 1

   Prepare Sheep's Milk

   Heat the sheep's milk in a large pot over medium heat until it reaches 32°C (90°F). Stir gently to prevent scorching.

2. 2

   Add Culture and Calcium Chloride

   Sprinkle the mesophilic culture and calcium chloride over the surface of the milk. Let it rehydrate for about 5 minutes, then stir gently to combine.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool water. Add it to the milk and stir gently for about 30 seconds. Let the milk sit undisturbed for 60 minutes or until a clean break is achieved.

4. 4

   Cut the Curds

   Using a long knife, cut the curds into small cubes (about 1 cm). Allow the curds to rest for 5 minutes to firm up.

5. 5

   Cook the Curds

   Gradually heat the curds to 38°C (100°F) over the course of 30 minutes while gently stirring. Maintain this temperature for another 30 minutes.

6. 6

   Drain the Curds

   Once cooked, pour the curds into a cheesecloth-lined colander to drain off the whey. Allow to drain for about 5 minutes.

7. 7

   Add Salt

   Transfer the curds to a mixing bowl and add the salt. Mix gently to evenly distribute the salt.

8. 8

   Mold the Cheese

   Pack the curds into a cheese mold, pressing down firmly. Place a follower on top and apply weight to expel any remaining whey.

9. 9

   Press the Cheese

   Press the cheese at 15-20 pounds for 1 hour, then increase the weight to 30-40 pounds for 12 hours.

10. 10

    Aging

    Remove the cheese from the mold and place it on a wooden board. Allow it to dry at room temperature for 2-3 days, then transfer it to a cheese cave or refrigerator to age for 12 months.