tag:blogger.com,1999:blog-6447220508130641092.post1578213663319456547..comments2009-11-09T09:22:15.324-08:00Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6447220508130641092.post-62791015763468073022009-11-09T09:22:15.324-08:002009-11-09T09:22:15.324-08:00Yup, this was before aging.<br /><br />The interesting thing about aging it in the olive oil--completely submerged--was that it was a very, very moist cheese. It almost had the texture of a &quot;pastuerized-processed&quot; cheese, akin to (gasp!) Velveeta. <br /><br />Probably a better way to go next time would be to age it in the cave (with a light coating of olive oil to keep it from drying out too much) for the first month or two, and then let it rest in the olive oil for a week or so. OR, maybe soak it in olive oil for the first week, and then take it out? Not sure what effect this would have, but might be worth a try!Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-46295271276769178652009-11-09T09:14:04.182-08:002009-11-09T09:14:04.182-08:00Was this before you aged it? It looks very moist to me in this picture, and I think of manchego as very dry...Sarahttp://www.blogger.com/profile/17103453299489428431noreply@blogger.com