Well tonight I was nearly starving to death and cheese seemed to be the thing that would satisfy my hunger.
Well a couple of weeks ago I read an article on Romano cheese and found that this is a cheese that is aged for several months for a hard grating cheese, or is eaten young as a table cheese.
Well since I was wanting something to eat and since I have patience issues, cracking my Romano made two months ago seemed like the perfect solution.
Well guys, I honestly don't know that I will ever let a Romano go to the point that it will be suitable for grating.
This cheese was the closest thing I've ever tasted to a commercial Monterey Jack.
The texture is soft, smooth, moist and creamy and the flavor is nearly identical to a commercial Jack.
I've decided that to make the perfect pepper jack, this is the base to use and quite honestly the next rainy weekend day I have I will be giving this a try.
My wife and all three of my daughters have pronounced this the best cheese I've ever made and I really have to agree with them (other than my Stiltons and my latest wheel of Camembert).
One thing that I did do with this Romano is I waxed it, right out of the brine. I know this is a cheese that is not supposed to be waxed, but my cave is not good for humidity so I figured it was the best way to go. Believe me when I say that all future Romanos will also be waxed since this cheese turned out better than I could ever have hoped for.
It really feels good to turn out a total success every no and then.
In the past I've made good cheese......mediocre cheese and downright awful cheese, but this one is a definite winner.
I can't wait to try it with some peppers to see how it turns out.