Last night we decided to cut into the young manchego --- at 7 days a mere Manchego Fresco --- as we're still young in our cheesemaking and wanted to experiment to see what a young Manchego tastes like for comparison.
First, it was a big success.
The texture is firm but supple. The flavor is slightly, pleasantly tangy (like a feta). You can tell that with aging, this would be pretty stellar and already, at a week, very edible and tasty. We're going to have some tonight when friends are over for dinner. I learned that a great way to store cheese is to wrap it in parchment paper (marked with name/date in pencil) and then loosely in saran wrap and then store all your cheeses in a big tupperware.
Today, when we get some spare time, we're going to bottle the Heff!
Last night we tasted a bottle of Barred Aged Old Rasputin XIV which I picked up for Lee as a surprise. Stellar. If you can find it, buy it. They're calling it one of the best RIS beers you can get. Hopefully the one we have fermenting will be just as tasty (esp considering the price tag on this one):
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