My manchego turned out pretty good, a few little voids but not too bad. Gouda is looking alright so far. 🤞 
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Nice, that looks great!
I looove Manchego
Wow. Homemade? Looks great. Very impressive
wow….
How hard was it to make? I make cheese myself, and that's my wife's favorite type, but I've never tried to make manchego. Is it even possible to make with store-bought milk?
Brilliant! How do you make it?
I went looking up pictures of other people's homemade manchego and I guess it all has little voids. Tricked by big dairy, again! 🫠😂
I tried to make cheese, but the result put Stinking Bishop to shame.
I haven't tried since 😂
😅 I've had my share of failures. There is definitely a learning curve to cheese making.
Why are you so cool!? 😫
I want to make cheese! 🪤 🪤 🪤
I'm not cool, I don't even own sunglasses! 🤣
That's so awesome!
![▓▒░[Danielsan256]░▒▓'s avatar](https://cdn.nostrcheck.me/7df42aa73a08b5d684c578607de2650ea746e1aa22acf6fe74ceafbe86df934e/7744481a01ec3570e32cc01cfc9fa7bfb4d9d956a9df37b0034b6a5ab514a318.webp)
No fucking way! You selling Manchego! 🤤 where?
I am not selling it, just making it for myself & nostr-ing about it 😅
Thanks!
Wapenaer is even better than Gouda.
The main difference in taste is a bit less salt which I then compensate for by having it a bit older. So stronger on the cheese for the same bite, but less salty than a store bought gouda.
I haven't graduated into ripening my cheeses for any longer than 6 months and even that was challenging for me to remember. Maybe one day.
