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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Brian on March 14, 2009, 04:18:38 AM

Title: Romano....Not Gah!!!!
Post by: Brian on March 14, 2009, 04:18:38 AM

Greetings folks.
Well, as in my earlier post I had mentioned that I had made 2 Romanos.  The first one was afwul.  The second I tried today after looking at this old mold encrusted rind for the last 3 months.  I put a knife to it and it looks and has the texture of Romano.  It tastes just like it too.   

I might have to make another one!!! ;D

Brian

Title: Re: Romano....Not Gah!!!!
Post by: Tea on March 14, 2009, 08:46:03 PM

Congrats and well done.  So is another one in the pot yet?

Title: Re: Romano....Not Gah!!!!
Post by: Brian on March 14, 2009, 11:02:30 PM

Oh my.
Just got back from the Oregon Cheese Festival at Rogue Creamery in Central Point Oregon.
Lot's of local wines too.

You want to talk about interesting cheeses.

I always considered myself a "purist" when it cam to making cheese.  There were so many GOOD types of cheese that had peppercorns, herbs, wine and ale washed etc...

I may have to expand........ ;D

Brian

Title: Re: Romano....Not Gah!!!!
Post by: Cartierusm on March 17, 2009, 07:35:41 AM

Yes there are lots of good cheeses, as if you didn't know  ;D

I like how Tea and others, Say Cheese, experiment but to me I can buy the good stuff what I really want to do is perfect one or two different cheeses over the next 2-5 years. Then maybe make my own recipe.

Title: Re: Romano....Not Gah!!!!
Post by: wharris on March 17, 2009, 01:02:01 PM

I am with you Carter. I want to methodically get very good at a few cheeses. 
But I can't narrow it down to only two.  For me; Cheddar, Gouda, Parm.

No soft cheeses, or washed rind cheeses at first.

Title: Re: Romano....Not Gah!!!!
Post by: Likesspace on March 17, 2009, 11:11:53 PM

I'm with you guys......
In fact I want to perfect ONE variety of cheese that will simply knock the socks off of those that try it.
I really don't care if it's swiss, cheddar, Gouda or Stilton. As long as it turns out perfectly each time that I make it.
In the meantime I really enjoy making a variety of different cheeses and feel that I learn something from each of the processes.
In short, I love making cheese and for the first time, hope to keep it up (at least on a limited scale) during the summer months.

Dave

Title: Re: Romano....Not Gah!!!!
Post by: Cartierusm on March 18, 2009, 03:15:44 AM

Dave if you make Limberger you'll knock the socks off of people whether it's good or not.