Ilona @ Malina Organix (@malinanewyork)

🧀 Manchego-style cheese - 5½ months old! Cut into one of my earlier cheeses today - made near the beginning of my cheesemaking journey and aged longer than any of my cheeses to date: 5½ months. I made this one with cow’s milk, so it definitely doesn’t taste like the sheep’s-milk Manchego I used to buy, but it turned into a really lovely cheese in its own right. I went with a natural rind. At first, I tried controlling the mold with oil rubs, but eventually I stopped fighting it and switched to simply dry brushing the rind as needed. I’m really happy with how it matured. Firm, flavorful, and a great result, especially considering this was one of the first cheeses I made. Definitely a 5-star recipe for me! Recipe: https://cheesemaking.com/products/manchego-cheese-making-recipe