See my previous post, “Raging Bitch,” for what came before.
After three months of aging, it was time to cut dat bitch (sorry, got a bit gangsta there).
Looks promising:
The paste was very dense, almost crumbly, so impossible to get a clean cut.
But, you ask, how did it taste?
Excellent! Very mild, but perfect balance of lactic and (finally!) salt. Very very happy with this – – I’ve had a lucky streak with my cheeses lately. And, unless it’s my imagination, you can taste the bitch.
Yum!
-R
This is a two gallon make, and this time I used my 9″ hoop, following the recipe on cheesemaking.com.
I used 1/4 tsp. ash mixed in with the salt. Even that small amount of ash moderates the pH of the rind, so you get much better blooming. After a week or so:
Such a healthy coat that I had to pat it down!
Once again, time got away from me . . . here it is after almost two months:
What looks like holes next to the rind are the result of poor cutting:
After 20 minutes, gooping out perfectly, and no rind slip, yay!
But, you ask, how did it taste?
Well, it tasted like a Brie. I was really worried that after two months, it would have gone ammoniacal, but not a hint, not a whiff. Lovely, buttery, creamy. Very happy with this.
But it’s really at its limit, so I have to consume two pounds of Brie posthaste, starting with the most decadent toasted cheese sandwich I’ve ever had, for dinner 🙂
Yum!
-R
Update: Toasted Brie Sandwich with House Dill and Pickled Egg on a Broken Plate:
Yum again!
-R
I guess that technically, this is a “Hispanico” and not a Manchego, since I used cow milk.
I followed Ms. Karlin’s recipe (without the saffron), a bit confused by her aging recommendations from 10 days (!) to three months.
Here is mine after 2-1/2 months.
This is the most carefree cheese I’ve ever made. I think I wiped it once (?) for mold, and I did give it a rub with olive oil, but other than that didn’t do anything.
But, you ask, how did it taste?
Well, okay. Somewhat sour/lactic, although not in an unpleasant way, just lacking the depth & complexity of what I really like in cheese. Pretty much one-note. I’m going to take another slice and use it to make toasted cheese & tomato sandwiches, which I’m pretty sure will be wonderful.
It is probably my prettiest cheese.
-R