I been thinking about the Romano from the Ricki Carroll's book, and she got a few soft cheeses which require heavy cream or half & half.
The Mascarpone is only made with cream.
I prefer hard cheeses, but sometimes is nice to make a soft one too as a spread.
I'm planning to make a 2 lb Manchego now, this one don't require heavy cream - because i didn't get any in the store was afraid too.
So the Romano do alright with the UP cream?
Thanks,
Sedona