Author Topic: Romano success!  (Read 673 times)

Online scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 403
  • Cheeses: 65
  • Default personal text
Romano success!
« on: October 29, 2012, 10:44:50 PM »
I opened a cheese that I had managed to set aside for one year! This was one of my earliest cheese, and I have learned so much since I made this cheese. I was apprehensive on cutting it open....  But, it smelled great, and tasted really good! It grated up nicely and melted well. It was also good just munching on it. Time will help many issues I think! I am really glad I managed to put this one aside for so long. I did not keep records then, but it was the recipe from the little booklet that came with the NEC kit, however I used whole milk rather than 2%. I do not know how that makes a difference.
Susan


Guests, join the CheeseForum.org community to remove this ad.


Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,710
  • Cheeses: 168
  • As goes the cheesemaker, so goes the cheese
Re: Romano success!
« Reply #1 on: October 29, 2012, 11:35:42 PM »
Well done on the patience factor!  A cheese to you for that. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.