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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Andrew Marshallsay on December 30, 2013, 11:10:08 AM
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I recently opened my first Hispanico at about 11 weeks. Very hard and crumbly with a good taste showing the thermophilic character. Should be a good grating cheese.
The original rind was oiled but after I cut it I waxed the remaining pieces. It will be interesting to see how it develops over the next few months.
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That's an awesome looking cheese! How much does it weigh? A cheese to you!
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Have another cheese. I love the rind development.
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Thanks Glenn & Geo
It was an eight litre cheese so I think around 900g to 1 kg. I didn't actually weigh it.