Press the curds, turning the cheese once in a while to promote even pressing and draining.
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The recipe for Spanish Manchego can be found here. When you are done with this movie, just close the window. |
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This movie shows the process of "redressing" the cheese and explains the final pressing.
Note, I make an error in the narration of this video. You want to press the cheese at 30 pounds of pressure for 6 hours (not 30 minutes). |
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