Making Manchego Cheese

Start by explaining the process of making Manchego cheese and the type of milk used.

Use a Spanish cheese mold with an imprint from braided grass.

Acidify the milk by mixing 1/2 teaspoon of calcium chloride with 1/4 cup of Muscovy tap water.

Add 1/4 teaspoon of mesophilic culture and 2 packets of thermophilic culture to the milk.

Let the cultures hydrate on the surface for a few minutes before mixing in.

Allow the milk to sit at 72 degrees Fahrenheit for 20-30 minutes, then increase the temperature to 86 degrees Fahrenheit and let it rest for another 30 minutes.

Add 1/2 teaspoon of lipase powder dissolved in 1/4 cup of cold tap water to the milk.

Mix in 1/2 teaspoon of rennet dissolved in 1/4 cup of cold water and let it set for 30 minutes to form curds.

Check for a clean break after 30 minutes; if not ready, let it sit for an additional 10 minutes.

Cut the curds into small pieces (about half an inch wide) using a knife in a crosshatch pattern.

Allow the curds to settle for 5 minutes to heal the edges.

Gently stir the curds in an up-and-down motion for 5 minutes to further break up larger pieces.

Raise the temperature of the curds gradually to between 98 and 102 degrees Fahrenheit over 40-50 minutes to dry them out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens