How Is Manchego Cheese Made?

“I’ve recently had the pleasure of tasting Manchego cheese at a local market, and it immediately stole my heart. Now, I’m curious about the cheese-making process and would love to try making it myself at home. Could you provide a detailed explanation of how Manchego cheese is made, including any tips or tricks to get it right? Maybe even some history or context about the cheese would be helpful too!” Thanks so much, Margaret, Denver, USA.

How Is Manchego Cheese Made?

Ah, Margaret, it’s fantastic that you’re keen to learn more about Manchego cheese. It’s truly a delightful cheese with a rich heritage, distinctive flavor, and intriguing texture. Let’s break down the entire process of making this Spanish gem right from the beginning.

The Heritage of Manchego Cheese

Manchego cheese hails from the La Mancha region of Spain, the same place known for the famous literary character Don Quixote. This cheese is traditionally made from the milk of the Manchega sheep, which graze on the herbs and grasses of the region, giving the cheese its unique flavor profile.

The tradition of cheese-making in La Mancha dates back to ancient times, and Manchego is one of Spain’s most well-known and cherished cheeses. The unique characteristics and Protected Designation of Origin (PDO) status mean that authentic Manchego cheese can only come from this region and must meet specific production standards.

Ingredients and Equipments

To get started, here’s what you’ll need:

• Fresh Manchega sheep milk (or substitute with high-quality sheep milk if Manchega isn’t available)
• Cheese cultures (Mesophilic starter culture)
• Rennet (microbial or animal)
• Calcium chloride (if using pasteurized milk)
• Non-iodized salt
• Cheese mold with a follower
• Cheesecloth
• Cheese press
• Brining solution
• Penicillium roqueforti (optional, for blue veining)

The Cheese-Making Process

1. Preparing the Milk

Start with fresh Manchega sheep milk. If sheep milk is difficult to find, high-quality sheep milk from other breeds will work as well. Heat the milk slowly to about 30°C (86°F). This temperature is ideal for the cultures to thrive and perform their magic. If you’re using pasteurized milk, add a bit of calcium chloride to help the milk curdle properly.

2. Adding the Culture

Once the milk reaches the desired temperature, add the Mesophilic starter culture. Stir it gently but thoroughly to distribute the culture evenly throughout the milk. This step is crucial as it kick-starts the fermentation process, which will eventually give Manchego its unique flavor and texture. Let the milk sit for about an hour to allow the cultures to develop.

3. Coagulation with Rennet

Next, add the rennet. This enzyme helps the milk to coagulate, forming curds. Dilute the rennet in a small amount of cool, non-chlorinated water before adding it carefully to the milk. Stir gently in an up-and-down motion to ensure even distribution. Allow the milk to sit undisturbed for about an hour until it sets into a firm curd.

4. Cutting the Curds

After the milk has set, you should have a solid curd with a clean break. Cut the curd into 1cm (0.4 inches) cubes. This size helps to expel whey and achieve the right texture for Manchego. Margaret, a nifty tip here is to use a long knife or curd cutter, and make sure to cut as evenly as possible to maintain uniformity in texture.

5. Cooking the Curds

Slowly heat the curds to about 38°C (100°F). Stir gently to prevent the curds from clumping together. This step helps to expel more whey and firm up the curds. Continue stirring and holding this temperature for about an hour. The target texture is firm, bouncy curds that hold together when squeezed.

6. Draining the Whey

Once the curds have reached the desired texture, it’s time to drain off the whey. You can achieve this by using a cheesecloth-lined colander. Let the curds sit and drain for a few minutes. Feel free to gently stir to encourage the whey to drain off more effectively.

7. Pressing the Cheese

Transfer the curds into a cheese mold lined with cheesecloth. Press the cheese under moderate pressure for several hours. Initially, apply gentle pressure to avoid trapping too much whey inside. Gradually increase the pressure every hour, ensuring even distribution to form a nice, solid wheel of cheese.

8. Brining the Cheese

After pressing, it’s brining time. Make a brine solution by dissolving non-iodized salt in water. Submerge the cheese wheel in the brine for several hours—the exact time depends on the weight of the cheese. Generally, one hour per pound of cheese is a good rule of thumb. This step enhances the flavor and contributes to the unique manchego texture.

9. Aging the Cheese

Now that you have a beautiful wheel of cheese, it’s time to age it. Traditional Manchego cheese is aged from 60 days to up to 2 years, with flavor and texture improving over time. Place the wheel in a cool, humid environment (about 10-12°C or 50-55°F with 85% humidity). Turn the cheese regularly to ensure even aging. Margaret, patience here is key—aging brings out the full depth of flavor.

10. Adding That Unique Manchego Flair

During aging, Manchego is often rubbed with olive oil. This traditional method not only protects the cheese but also adds a subtle, rich flavor. Some cheesemakers also create a woven basket pattern on the cheese rind, a nod to its historical origins.

Understanding Manchego’s Unique Properties

One aspect that makes Manchego so special is its texture. When aged for a shorter period (semi-curado), it’s firm but still a bit creamy. When aged longer (curado or viejo), it becomes hard and crumbly with more intense, nutty flavors. This versatility is another reason why it’s such a beloved cheese.

Tasting Notes and Pairing Suggestions

Manchego has a rich, buttery flavor with a slight tang. The herbs and grasses consumed by the Manchega sheep impart nuanced flavors of herbs and floral notes. You’ll also notice a sweet nuttiness that becomes more pronounced with age.

Pairing Manchego is a delight. It goes beautifully with Spanish wines like Tempranillo or a robust Rioja. It’s also lovely with almonds, quince paste, crusty bread, and olives. Simply drizzle some honey over a slice, and you have a treat worthy of any gourmet spread.

Tips for Making Manchego at Home

• Quality Milk: The quality of your sheep milk affects the final product. If you can, source fresh, high-quality milk.
• Clean Environment: Ensure that all your equipment is meticulously clean to avoid contamination.
• Temperature Control: Keep a close eye on milk and curd temperatures as even slight deviations can impact texture and flavor.
• Patience During Aging: Give the cheese the time it needs to develop its full flavor and texture.
• Experiment Thoughtfully: Feel free to experiment with aging times or adding olive oil, but remember that traditional methods have stood the test of time for a reason.

Common Pitfalls and How to Avoid Them

Making cheese at home is rewarding but can come with challenges. Here are some common issues and tips to help you out:

• Poor Curd Formation: Ensure rennet is fresh and used correctly. Poor curd could result from too low or too high temperatures.
• Cracked Cheese: Apply pressure evenly while pressing and keep the cheese adequately humid during aging.
• Bitter Flavors: This could be due to too much rennet or improper aging conditions. Follow recipes closely.
• Contamination: Always maintain cleanliness and sterilize equipment. Any contamination can ruin your cheese.

Final Thoughts…

Margaret, thanks so much for sparking this delightful conversation about Manchego cheese. The process of making it at home can be incredibly rewarding, especially when you cut into that first wheel and savor the rich, nutty, buttery flavors. Remember, the effort you put into understanding each step and the patience during aging will pay off in a deliciously unique cheese that carries the tradition and flavor of La Mancha. Enjoy your cheese-making journey, and don’t hesitate to reach out if you have more questions or need advice!