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Homemade Spanish Manchego Cheese Tapas

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Introduction:
The allure of Spanish cuisine lies not just in its vibrant flavors, but also in its rich history. One iconic ingredient that embodies both these aspects is Manchego cheese. This quintessentially Spanish cheese, originating from the La Mancha region, has been a beloved delicacy for centuries. In this article, we’ll delve into the art of crafting your very own Homemade Spanish Manchego Cheese Tapas, a delightful and savory treat that captures the essence of Spanish gastronomy.

Historical Context: Manchego cheese has a storied history dating back over 2,000 years. The name “Manchego” is derived from the La Mancha region of Spain, where it has been produced using traditional methods for generations. This cheese was even mentioned in the literary classic “Don Quixote” by Miguel de Cervantes, reflecting its cultural significance. The Protected Designation of Origin (PDO) status awarded to Manchego cheese ensures that it’s crafted with strict adherence to tradition, making it a true culinary gem.

Preparation:

Step 1: Preparing the Milk

  • Start by heating the 2 gallons of fresh cow’s milk in a large stainless-steel pot over low heat. Use a thermometer to monitor the temperature, aiming for 86°F (30°C).

Step 2: Adding Cultures and Calcium Chloride

  • Once the milk reaches the desired temperature, add the cheese cultures. Use a gentle up-and-down motion with a long knife to mix them thoroughly into the milk.
  • Next, add the diluted calcium chloride, stirring it into the milk for about 1 minute.

Step 3: Coagulation with Rennet

  • Now, it’s time to introduce the liquid rennet. Pour it into the milk while stirring gently for about 2 minutes.
  • Cover the pot and let the milk rest undisturbed for 45 minutes to allow coagulation.

Step 4: Cutting the Curds

  • Once the curd has formed, use a long knife to cut it into 1/4-inch cubes. Make sure to cut all the way to the bottom of the pot.

Step 5: Cooking the Curds

  • Slowly heat the curds to 104°F (40°C) over the course of 30 minutes, stirring gently to prevent sticking.

Step 6: Draining and Molding

  • Line a cheese mold with a cheese mat.
  • Carefully ladle the curds into the mold, allowing whey to drain. Press gently to ensure even distribution.
  • Place a follower on top of the curds, and press with a weight.
  • Flip the cheese after an hour and continue pressing for 12 hours.

Step 7: Salting

  • Remove the cheese from the mold and sprinkle it with 2 teaspoons of cheese salt.
  • Allow the cheese to air-dry for a day at room temperature, flipping it occasionally.

Step 8: Aging

  • Wax the cheese with cheese wax to prevent moisture loss.
  • Transfer it to a cheese aging container and store it in a cheese aging fridge or cellar at 50-55°F (10-13°C) for 8-12 weeks, turning it weekly.

Preparation:

  • Once the cheese is fully aged, it’s ready to be enjoyed.
  • Slice the Manchego cheese into thin wedges.
  • Drizzle with high-quality olive oil, sprinkle with freshly cracked black pepper, and garnish with fresh rosemary sprigs.
  • Serve with crusty bread or crackers to complete your Homemade Spanish Manchego Cheese Tapas.

Conclusion: Crafting your own Homemade Spanish Manchego Cheese Tapas is a labor of love that connects you to centuries of Spanish culinary tradition. As you savor the creamy, nutty flavors of your homemade Manchego, you’ll appreciate the patience and artistry that go into creating this iconic cheese. Enjoy this delectable tapas with a glass of Spanish wine, and you’ll have a taste of Spain right in your own kitchen. It’s a culinary journey well worth undertaking.

staffcontributor
prep time
15 minutes.
cooking time
0 minutes.
servings
6 tapas
total time
8-12 weeks.

Equipment

  • Large stainless-steel pot (at least 6 quarts)

  • Thermometer

  • Long knife

  • Cheese mold

  • Cheese press

  • Cheese mat

  • Cheese aging container

  • Cheese wax

  • Cheese aging fridge or cellar

Ingredients

  • 2 gallons of fresh cow's milk

  • 1/4 teaspoon of calcium chloride (diluted in 1/4 cup of non-chlorinated water)

  • 1/4 teaspoon of liquid rennet (diluted in 1/4 cup of non-chlorinated water)

  • Cheese cultures: Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris

  • 2 teaspoons of cheese salt

  • Olive oil for serving

  • Freshly cracked black pepper

  • Fresh rosemary sprigs

Instructions

1
Prepare milk and additives.
2
Coagulate with rennet.
3
Cut, cook, and mold curds.
4
Salt, age, and serve.
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