Making Manchego Cheese
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- Опубликовано: 11 сен 2024
- Links to a couple of recipes:
www.culturesfo...
and
www.cheesemakin...
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Your patience and attention to detail are most admirable. The research you must do to learn the various steps! Wow!
Thank you .
😂😂😂 I swear you totally stole the plans of my garden beds. Yours a super nice too. I'm taking mine out today.
LOL
Thanks Dale. I've been toying with attempting a manchego and you've given me the courage!
Thank you Julia good luck with your Manchego .
Part of the reason for cheese cloth might be to help get a smooth surface for the rind, as well as to catch the curds. Cracks in the rind let the blue mold in, which can then spread throughout, which is undesirable. However I just watched a lady with a company salt the outside of her cheese, that had notches all over the outside, and her rind kept the mold out, even if the rind looked a little thick.
I can see by your many cheese making videos, just how dedicated you are to the art of cheese making. It is rewarding and cost effective. I will try some of your simple recipes.You have inspired me to give it a try!
Thank you Diane it is a very rewarding hobby but I wouldn't say cost effective I'm always buying more equipment .Hope you do give it a try.
Love your videos. Your attention to detail is amazing. You are a very inspiring person.
Thank you Sally.
Making this cheese right now and I'm really glad you pointed out the blank space on the mold. I enjoy your videos very much. Thanks for your help!
You are so welcome!
@@DaleCalderCampobello how did it finally turn out? Did the rind change color and how long did you age it? I only saw 2 of your videos. Thanks again!
@@DaleCalderCampobello Hello Dale, I finally cut into the Manchego and its delicious! I used 3 gallons of cows milk and 1 of goats milk.
That bread made my mouth water.....Lol
Thank you Eileen
I bet that is why they use the cloth on the first press. I like Manchego I bet the two pressings are because of the design too if you pressed it more than that when its harder it would not have the pattern I would think. Like the bread made with the whey.
Looks very good even if you didn't get the pattern the right way up.
Thank you .You are one stem ahead of me I'm not sure I have ever tasted it.
You can get it at the supermarket here had it in Spain too ;-)
Wonderful video. My favorite cheese in the world
So good!
Good job! Your Manchego cheese mold makes for such a lovely design! Watching your video has inspired us to try making this cheese since we haven't tried it yet. Can't wait to get started :-)
Thank you . I got the mould from cheesemaking.com. www.cheesemaking.com/store/equipment/cheese-molds/manchego.html. I hope you do a video . I think it would be really good made with goats milk. I shared your video on a couple of cheese making forums.
Geeze...I see now why good cheese is so pricey! Fascinating to watch this process. The bread “sounds” delicious. Very impressive as usual!
Thank you yes I agree making my own cheese has given me a better understanding of the price of cheese.
Hi dale we had a quarter of this same cheese given to us from relatives from Spain Today I tied string around it and hung it from a tree branch hoping the birds enjoy it more than we did take good care stay lucky
I guess you didn't care for it LOL.
Thankyou Dale for another excellent video, you have such patience! The Sourdough looked amazing too. I loved the sound when you cut it.
Thank you James.
You are a brave soul my friend! I wouldn't even dare try. Can't wait to see the updates!
Thank you Willow.
Dale you are A jack of all trade, I love watching you.
Thank you Willie.
Love the crunchy sound of slicing bread, that was a beautiful loaf! Wondering if using cow's milk instead of sheep's milk will make any significant change in the flavor. Your cheese videos are always interesting, thank you!
Thank you I'm sure it will make a difference in the flavour. Ewe's milk is milder than goat's milk so the difference will be subtle I think.
That was fun to see. Thanks for letting me watch. Have a nice weekend.
Thank you David.
I've been searching your channel for another delicious sweet treat recipe and came upon this one. This recipe brings back wonderful childhood memories of visiting my sister at Christmas. This is one of the treats she made during the season. Thank you for sharing the history and other fascinating facts:) Love your channel! I've been making your ice cream recipes throughout the summer, and enjoying every spoonful:)
Thank you Nancy I must make some of that ice cream soon it is very good.
I really love watching you make the cheeses.
Thank you Debra.
I have missed several other cheese video's, I always enjoy all of your video's cheesy or otherwise.
Thank you Paul.
Hi Dale its almost midnight here in upstate NY, can'it sleep as it always is for me having RSD, so enjoying your Vidoe and drinking a cup of Peach tea.
Sorry to hear that but glad you enjoyed the video.
Well it certainly looks like it's going to be a good cheese Dale. I've never had Manchego so I have no idea what it will taste like, but I look forward to seeing how this ages. Loved the sourdough too, looked really tasty. Thanks for sharing.
Thank you Alan not sure if I've had it either looking forward to tasting it.
3 a.m. in Florida and can't sleep. Now I'm hungry watching this! Yummy!
Thank you Janice.
You're welcome Dale! 😊
I use vegetarian rennet. It's just acid really - but in measured doses to make it easy to use. I reckon you did a great job with it mate. Those fancy moulds are making me jealous!
Thank you Andy this mould was a lot more reasonably priced than the last one.
Can't wait for the cow's milk Manchego reveal. My palate doesn't generally appreciate the "barn-yard" nuances of sheep's milk, although I do enjoy young Manchego. I'll be curious to learn how your cow's milk Manchego compares. This resident of America's Dairyland admires your dedication to the art of cheese (and the gorgeous breads you bake to enjoy with it).
Thank you Connie I'm looking forward to this one too.
Awesome job love your videos Dale 😎👍🏻
Thank you glad you enjoyed it .
Parabens. Maravilhosoo.
Another job well done, Dale! If you were to open a bakery there would be a line out the door for that bread! Looking forward to seeing how the cheese turns out.
Thank you Lona.
شكرا لك ياصديقي
Another nice cheese. I've had this before, at least an Americanized version perhaps, it was very good and I haven't been able to find it since. Thanks for the video Dale!
Thank you Buster I have never seen it available here . There is a large cheese stall in the Fredericton Farmers market if I ever get back there I will look for it.
Nice, This past weekend I asked my wife if we should start making cheese, We eat a lot of cheese.
I hope you do it is a very rewarding hobby.
Watching you Im sure learning alot of new flavors.
Thank you Vikki.
i love your voice so masculine. u mad me so hungry wen u were eating the bread. i hope my comment doesnt offend you. ty for the vid informative
Not at all thank you very much.
I learn something new every video! One day I would like to try my hand at making cheese.
By the way we finally located a local store that carries the Robin Hood multi grain flour you used in a previous video and you are correct it makes a really nice bread.
Thank you I'm still very much san amateur cheese maker and I really enjoy it as a hobby, you should give it a try. Glad you were able to find the flour.
thank you for sharing....i love watching you make things,it is so pretty...still looks good have a good week-end
Thank you Jody.
So very delicious looking
Thank you Nina.
LOVE WATCHING YOUR VIDEOS ...
Thank you Linda.
Was there ever a reveal video for this? I'm making it this weekend, thanks for the vid!
There are several updates on the aging but I can't find a reveal video.
Nice video !!!
Thank you .
Yum! You made bread! Looks wonderful!!!!
Thank you Barbara.
Everything looked great 👍
Man, you mean we gotta wait 60 days!?!?! hahaha
Really interesting video. Thank you!
LOL Thank you Lincoln.
a lovely cheese! Can't wait for you to try it. Just a thought here, does anyone in your area raise pigs? Whey is good for pigs and rather than tossing the whey maybe it can be given to the pigs Looking forward to the next cheese video.
Thank you Lynn good idea I have friends who raise a rare beed of pigs.
Hmm, an observation in spite of the smallness of the holes (Ive used a few hand made formers and yes sometimes Ive had my holes curd blocked but Ive not found that cheese cloth nessessarily prevents that). The cheese in the mold isn't going anywhere. The mold has a solid bottom so it can face up or down. If you took the entire mold and simply flipped it and put it as-is back in the press you would have flipped the cheese without the need to have taken it from the mold.
The press has lowered the curd level below the level of the liner for more than an inch if you did this the cheese would come out and leave the liner in the mould which would ruin the pattern on the side of the cheese and I think there is a good advantage to both using the cheese cloth in the first pressing and removing it for the second pressing.
Thank you Dale, did not realize the liner would stay in when taking the cheese out, I thought the liner drew the cheese from the mold.
Hi Dale. Could this recipe be cut in half? I don’t have a pot or a mould big enough for this recipe.
I think so!
Have a fantastic weekend. 😎
yes I rang the bell for notifications. I see southpawdave follows you so I understand that link.Did you go to Huw's nursery and view your post?
I did watch Huw's post.
where can I buy your cheese press from as mine is not very good and it holds all the whey and doesn't work so well .Thank you Sharon AMORE CHEESE AUSTRALIA
This is the press that I use cheesemaking.com/collections/cheese-molds-and-presses/products/cheese-press
Your cheese making is amazing to me.Looks so good.Could I have the recipe for your sour dough bread?
Thank you. This video is my latest on making sourdough bread and at the end of the video there are links to two videos that go into better detail on working with sourdough. ruclips.net/video/djU-3Nk6NTI/видео.html
Hi, I used more of the meso And thermo cultures than 1/4 tsp. I used 1/2 tsp of each. Is that going to be a problem? Thank you!
I'm really not sure but I would think it would make the flavour stronger.
Did you use the dutch oven to bake the bread? Thanks again for a great video!!!
Thank you Connie yes I used the Dutch oven.
Great video Mr calder. Question if I may, when you brine the cheese for like 12 hours for example all this time at room temperature, or cave. Or fridge.
Thank you Shay. Brining is at room temperature same as the drying off period.
hi nice video. I have a question about the temperature is it in celsius or fahrenheit ?? Thank you for sharing.
I use American recipes so it is Fahrenheit.
@@DaleCalderCampobello thank you very much
If someone asks you to do something on a cheese making day do you tell them you can’t because you have a pressing engagement? 😝🤡
LOL I will have to remember that.
abe frohman lol ..
Hi, my cheese is sitting out drying and it has a strong smell. My wife says it smells like spoiled milk. Is this expected for Manchego? My other cheeses did not smell like this. Thank you
I've only made it once and I didn't notice a strong smell.
Dale Calder thanks! Did it smell at all?
I didn't try smelling it but it wasn't noticeable just working with it .
I’m glad I’m not the only one who got the inner liner up the wrong way, really ticked me off when I saw it, thought to myself dickhead why didn’t you notice that before you made the cheese not afterwards. I have rubbed mine with Spanish smoked paprika and olive oil.
LOL Leave it to me if there is a way to do it wrong that's the one I'll choose. Your cheese sounds very interesting.
Greetings,
Is the calcium chloride necessary?
Cheers,
Rachel
If you are using pasteurized milk like I use then the calcium chloride is necessary but if you have access to raw milk it doesn't have to be added.
Can I eat that dark brown edge of cheese I bought in Costco, Manchego cheese made in Spain?
If it is a natural rind not a wax or plastic that has been painted on to preserve the cheese there isn't anything in it that isn't in the rest of the cheese it is just more concentrated and is safe to eat.
@@DaleCalderCampobello thanks
@@DaleCalderCampobello 32:11 is an exactly the same looking as Kirkland from Costco.
@@volgamoskvicova3905 That was just a photo off the internet so I'm not sure if that is a natural rind or not.
Manchego is my favorite cheese. I love it but it's pricey.
Thank you Sheila most cheese seems to be pricey now.
Hello Dale Calder! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about cheese around the world! For a little knowledge about us, INSIDER is a part of Business Insider, focused on food, travel and art. Most of our video traffic comes from our Facebook pages, where we have over 30 million followers. Our popular videos have helped out countless small businesses and bloggers.
All of your footage will be credited with your Facebook, Instagram or RUclips page.
Please let me know if this is okay with you! You can also email me at agulab@businessinsider.com
Sent you an email
😂😂😂😂😂😂😂😂😂😂😂
Thank you .
Dale Calder I love the cheese. I think it was a little too soft for a Manchego but it looks amazing. I would love to make it but I’m sure it will be a disaster. Did tasted like Manchego?
I'm not sure what a real Manchego tastes like.
Dale Calder it’s a hard cheese and a bit sharp. Since we don’t have good cheese stores in USA try sams club, they have it. Sams have a great varieties of cheese. ♥️