Manchego

Experience the rich, nutty flavors of homemade Manchego cheese, crafted from creamy whole cow's milk and a hint of sea salt. Perfect for a weekend project that elevates your cheese board or adds a gourmet touch to any meal.

• 1 liter whole cow's milk
• 1 tablespoon rennet
• 1 teaspoon sea salt
• 100 grams mesophilic starter culture
• 1 teaspoon calcium chloride
• 500 grams pressed cheese mold
• 2 tablespoons olive oil

Method

1. 1

   Heat the cow's milk in a large pot until it reaches 32°C (90°F).

2. 2

   Stir in the mesophilic starter culture and let it sit for 30 minutes to acidify.

3. 3

   Dilute the rennet in a small amount of cool water and add it to the milk, stirring gently for about 30 seconds.

4. 4

   Cover the pot and let the curds set for 45 minutes until they reach a firm consistency.

5. 5

   Cut the curds into small cubes and allow them to rest for 5 minutes, then gently stir and heat them to 39°C (102°F) for about 30 minutes.

6. 6

   Transfer the curds into the cheese mold, pressing them down to remove excess whey, and let them drain for at least 1 hour.

7. 7

   Remove the cheese from the mold, rub it with sea salt, and let it dry for 24 hours at room temperature.

8. 8

   Finally, brush the cheese with olive oil and age it in a cool, dark place for at least 2 months for optimal flavor.