Cold Smoked Manchego with Rosemary and Oak Wood
The Spanish Manchego is cold smoked with oak wood and rosemary, enriching its characteristic sheep milk flavor with a robust, earthy smoky note. The firm texture of Manchego allows for intensive smoking without losing shape. The combination of sheep's milk, herbs, and oak smoke creates a distinctive flavor profile.
Ingredients(for 1 kg)
Instructions
Preparation and Rubbing
2 hoursCut Manchego into wedges. Mix olive oil, sea salt, rosemary, thyme, paprika, and garlic powder into a paste and spread on all cut surfaces. Marinate covered in the refrigerator for 2 hours.
Drying
1 hourRemove the cheese from the refrigerator and let it dry on a wire rack at room temperature for 1 hour until the surface is no longer sticky.
Cold Smoking
5-7 hoursLight oak wood chips in the cold smoke generator and smoke the cheese at 18-22 °C. Turn the cheese every 2 hours and regularly monitor the temperature in the smoking chamber.
Post-Aging
48-72 hoursWrap the smoked Manchego in cheese paper and let it mature in the refrigerator for 2-3 days. Bring to room temperature before serving.
Pro Tip
Oak wood produces a robust smoke that pairs well with the intense character of Manchego. For a milder result, reduce the smoking time to 3-4 hours. Let the cheese mature in the refrigerator for at least 2 days.
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