We have taste-tested our Manchego for the past two weeks and it seems to have reached a point of perfection on day 50. It's fairly firm, has great tanginess, and leaves a perfect creamy-salty finish. We made this Manchego in an 8" Tomme mold. While we may eventually move to a more traditional Manchego mold, this size , shape, and taste is pretty nice!
We had to wash this cheese in a vinegar-salt solution 5 or 6 times during aging to control mold growth, but it showed no sign of vinegar in the flavor. So, to those who may doubt the vinegar treatment, here is yet another testament that this is a good mold-growth controller, and would likely better any olive oil or straight salt approach.
Tommy Reddicks
www.cheesedesert.com
We had to wash this cheese in a vinegar-salt solution 5 or 6 times during aging to control mold growth, but it showed no sign of vinegar in the flavor. So, to those who may doubt the vinegar treatment, here is yet another testament that this is a good mold-growth controller, and would likely better any olive oil or straight salt approach.
Tommy Reddicks
www.cheesedesert.com
