A month ago I set down a Manchego cheese to mature.  Today I cut it open! 🙂  What a delight!  The texture is creamy, the flavour mild, the consistency firm and compact!  I followed the recipe on p128 of Ricki Carroll’s book.  This is a Spanish cheese, usually made from sheep milk, but I naturally used my goat milk.  It can be eaten in as little as five days, but I chose to wait until it was Manchego Curado, which occurs after 3 to 12 weeks of maturing!

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As you can see, the rind had begun to develop.

I could have left this cheese for up to 12 months for Manchego Viejo, or set in down in oil to mature for longer than 12 months to become Manchego Aceite.

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