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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => AGED LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: GortKlaatu on October 11, 2017, 04:51:22 PM
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I decided to age some Cabécou (which I call Cabra Cool--the "Cool Goat") in spiced olive oil --herbes de provence, peppercorns, red pepper flakes, bay leaves, rosemary.
I tested it on some friends yesterday after about a month of aging in the oil. We were all really happy with it.