When making a manchego, I added the cultures and let the milk stand for around 45 minutes before adding the rennet but when I tried to add the rennet I found that a set was well on the way. I broke up the setting cheese to add the rennet and it did set again but is this normal? Any help appreciated.
I’ve made several cheeses, including my first Manchego 2 weeks ago. I’ve never experienced setting before I put in the rennet. When I made the Manchego, I put in the cultures for 5 minutes, stirred them in, let it sit for 45 minutes, then put in lipase, rennet and calcium chloride.