Cheesemaking - Wine Soaked Manchego, Yes please!

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[@amycharbonneau316]

That is gorgeous looking cheese! I would have a hard time sacrificing the red wine, but I imagine you could store the wine used for soaking the cheese in the fridge and then use it within a week in a cooking application such as some beef stew!

[@Thisisit120]

That looks so good. I was going to wait to get all the way through your cheese making series, before I decided which one to make first but I think this one’s it. Thank you so much for doing these videos.

[@davewall6383]

It would be fabulous if you could go over your cave and what you use to cave your cheeses. My apologies, if you have shown this already but I seem not to be able to find it. Your series is really inspiring and I am looking forward to making cheese but I cannot work out how to cave the ones I make. Thank you!

[@TheHappyHomestead]

Thank you! I will do a cheese cave video soon.

[@heatheryoung9949]

Making cheese is so interesting! But I’m not ready to try it.

[@karenuber5500]

Did you purchase a cheese cave or do you use something you made yourself? TIA

[@TheHappyHomestead]

I’m using a little dorm fridge.

[@mairzydotes3548]

Hi Amanda, Manchego is one of my next cheeses to try so I have read the recipe in the book. Step 12 say to turn daily but it doesn’t say how long to do that. What have you done with yours?

[@TheHappyHomestead]

You turn it daily until you store it for long term aging....for me that means maybe a week or so and then I vacuum seal it. You want it to fully dry out before you store for long term.

[@mairzydotes3548]

@@TheHappyHomestead Thank you!