Manchego cheese is the product of a harsh and extreme climate, which favors the growth of a very rustic vegetation, nourished by a curious and ancestral breed of sheep that are subjected to a very strict morphological and sanitary control. These characteristics offer a unique cheese in the world.
Milking and cooling of milk
The milk is extracted from the udders of the Manchega breed sheep by manual or mechanical means and filtered for subsequent refrigeration of the milk until it reaches a temperature of 4º C.
2. Coagulation and cutting
The milk is transferred to the curdling vats, where it is coagulated using natural rennet or other coagulating enzymes. For this process, the milk is heated to 30ºC and kept at that temperature for 45 minutes. The compact curd obtained is subjected to successive cuts until small grains similar to rice grains are obtained.
3. Curd draining
In the draining phase, we will stir the dough and continue slowly reheating it until it reaches a maximum temperature of 40º C. In this way we will easily eliminate the liquid part or whey.
4. Modeling
The curd obtained is introduced into cylindrical molds, which have reliefs to print the “flower” on the flat sides of the cheese and the “pleita” on the lateral surface.
5. Cheese identification
By means of the casein plate we will identify each cheese individually by means of a corresponding serial number.
6. Pressing
Once the curd is in the molds, it is pressed to facilitate the elimination of the whey from the interior of the mass.
7. Cheese turning
After a period of time in the press, the curd is removed from the mold (it has already acquired a cylindrical shape) and, inverting the position of the flat faces of the cylinder, it is reintroduced into the mold to undergo a new pressing process.
8. Salado
We will proceed to the salting phase by introducing the cheese in a brine for 24 to 48 hours to remove water and help the formation of its rind for better protection.
9. Drying and maturation
During drying, excess water will be eliminated by keeping it in places with an ambient humidity of 80% for 60 days. The cheese is then ripened by placing it in chambers at temperatures ranging between 10ºC and 12ºC.
10. Presentation
Its weight can vary between 2 and 3 and a half kilos and its paste is firm and compact, ivory-colored with few and unevenly distributed eyes. The rind of this cheese is hard, yellowish to dark brown in color and must show the impressions of the molds or pleitas on the lateral surface and of the flower on the flat sides.
