Manchego cheese

This might help…..

https://www.lasterceras.com/en/manchego-cheese-culture/cutting-the-cheese.htm

OK thanks all, I will try these and experiment

Harry Epsom wrote:This might help…..

https://www.lasterceras.com/en/manchego-cheese-culture/cutting-the-cheese.htm

You missed the "l" off the end of the link, so the link does not work. Should be:
https://www.lasterceras.com/en/manchego-cheese-culture/cutting-the-cheese.html

Thanks again to all. I've tried Mercadona again and, oddly, I think my main problem was not the cheese itself, but how I was cutting it! I'm happy now.

Hi all,

On the wonderful subject of cheese,

I am attempting to locate a source of locally made cheese if anyone can give a recommendation.

I'm guessing if it is going to be anything it will probably be goat's cheese which is absolutely fine.

The prime motivation for sourcing this is that in the majority of cases, local small-scale cheesemakers will source their milk from a local herd of free-range animals, which is important to us with the added benefit of supporting a local farmer/artisan producer of course.

All recommendations are gratefully received.

Kind regards

Paul