📝 About This Recipe
Transport your senses to the windswept plains of Castilla-La Mancha with this authentic, home-crafted aged Manchego. This sheep's milk masterpiece evolves from a milky sweetness into a complex, nutty treasure with a characteristic piquant finish and a firm, crystalline texture. Hand-pressed and aged to perfection, this cheese represents the pinnacle of the cheesemaker's art, offering a sophisticated profile that only time and patience can produce.
🥗 Ingredients
The Milk Base
- 2 gallons Sheep's Milk (Full fat, non-ultra-pasteurized; preferably raw if legally available)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup non-chlorinated water)
Cultures and Enzymes
- 1/4 teaspoon Mesophilic Starter Culture (Type MA 4001 or MM100) (Direct set powder)
- 1/2 teaspoon Liquid Animal Rennet (Single strength, diluted in 1/4 cup non-chlorinated water)
- 1/8 teaspoon Lipase Powder (Kid Lamb) (Optional, for a more traditional piquant flavor)
The Brine and Rind
- 2 pounds Non-iodized Sea Salt (For the saturated brine)
- 1 gallon Filtered Water (For the brine)
- 1 teaspoon White Vinegar (Added to brine to balance pH)
- 2-3 tablespoons Extra Virgin Olive Oil (For rubbing the rind during aging)
👨🍳 Instructions
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1
Slowly heat the sheep's milk in a heavy-bottomed stainless steel pot to 86°F (30°C). Stir gently to ensure even heating and prevent scorching.
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2
Sprinkle the mesophilic culture and lipase powder over the surface of the milk. Let it rehydrate for 2 minutes before stirring in using an up-and-down motion. Cover and let ripen for 45-60 minutes.
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3
Add the diluted calcium chloride and stir for 1 minute. Then, add the diluted rennet. Stir gently for exactly 1 minute, then 'still' the milk with your ladle to stop any movement. Cover and let sit for 30-45 minutes until a 'clean break' is achieved.
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4
Cut the curd into 1/4-inch cubes using a long knife or curd cutter. Let the curds rest for 5 minutes to firm up (healing).
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5
Slowly increase the temperature to 100°F (38°C) over the course of 30 minutes. Stir continuously but very gently to prevent the curds from matting together.
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6
Maintain the 100°F temperature and continue stirring for another 30 minutes. The curds should shrink to the size of corn kernels and feel springy when squeezed.
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7
Allow the curds to settle to the bottom of the pot for 10 minutes. Pour off the whey until the curd level is visible.
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8
Line a Manchego mold (with the traditional zig-zag pattern) with damp cheesecloth. Transfer the curds into the mold, pressing down firmly with your hands to remove air pockets.
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9
Place the follower on the mold and apply 15 lbs of pressure for 30 minutes. Remove the cheese, flip it, and re-wrap in fresh cheesecloth.
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10
Increase pressure to 30 lbs for 2 hours. Repeat the flipping and re-wrapping process, then apply 40 lbs of pressure for 12 hours (overnight).
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11
Prepare the saturated brine by mixing the salt, water, and vinegar. Remove the cheese from the mold and soak it in the brine for 6 hours per pound (approx. 12 hours for this wheel), flipping halfway through.
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12
Remove from brine and pat dry. Place on a ripening mat at 50-55°F (10-13°C) with 80-85% humidity. Flip daily for the first two weeks.
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13
Once a thin skin forms (about 2-3 weeks), rub the surface with olive oil. Continue aging for 4-6 months, rubbing with more oil every few weeks to prevent unwanted mold and keep the rind supple.
💡 Chef's Tips
Always use non-chlorinated water for diluting enzymes, as chlorine will kill the cultures. If you cannot find sheep's milk, a 50/50 mix of goat's milk and cow's milk can approximate the fat and protein profile. Maintain high humidity during aging by placing a bowl of water in your cheese fridge; otherwise, the cheese may crack. If 'wild' mold appears on the rind, simply scrub it off with a cloth dipped in salt water or vinegar, then re-apply olive oil. For a true 'Viejo' (Aged) style, extend the aging to 9-12 months for a sharper, crumblier texture.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of sweet Membrillo (quince paste). Pair with a robust Spanish Tempranillo or a dry Amontillado sherry. Accompany with Marcona almonds and salty green olives for a classic tapas spread. Shave thinly over a salad of arugula, fresh figs, and honey balsamic glaze. Enjoy with crusty rustic bread rubbed with tomato and garlic (Pan con Tomate).