Manchego is normally made from sheep milk, but I couldn't find it anywhere, so I used raw goat milk instead - there's a local goat farm that I get it from.
I got this nifty mold for it from cheesemaking.com. I meant to get the 4# mold, but in my Black Friday haste I bought the 2#. Still, I got nearly all of the curds from a 3-gallon make into it. So, it worked out great. After removing from the mould, the cheese weighed 2.94 pounds. So I guess the 2# mould isn't expected to be filled right to the very top.
Below, right out of mould, and then after a little trimming and salting. The salt will dry out the rind for the 3 month aging period.
I got this nifty mold for it from cheesemaking.com. I meant to get the 4# mold, but in my Black Friday haste I bought the 2#. Still, I got nearly all of the curds from a 3-gallon make into it. So, it worked out great. After removing from the mould, the cheese weighed 2.94 pounds. So I guess the 2# mould isn't expected to be filled right to the very top.
Below, right out of mould, and then after a little trimming and salting. The salt will dry out the rind for the 3 month aging period.