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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Jen R on April 16, 2012, 03:47:24 AM

Title: first romano
Post by: Jen R on April 16, 2012, 03:47:24 AM
I made a romano about 5-6 weeks ago. Apart from a bit of mould which I'm controlling with a vinegar/salt wash I have one other issue, which is that there are a couple of bubbles, covered by soft rind. Each are about the size of a thumbnail. Should I leave them or should I cut out the bubbles and be left with a couple of small depressions in the cheese?
Title: Re: first romano
Post by: Threelittlepiggiescheese on April 16, 2012, 01:24:51 PM
thats a very good question! I know one of mine has a bubble right under the rind and have been curious. it doesn't sound or feel like there are any others, but the one can be pushed down and it comes right back up again almost like it has a lil bit of pressure to it.
Title: Re: first romano
Post by: DeejayDebi on April 17, 2012, 02:47:42 AM
Leave them alone. They may just go away on their own.
Title: Re: first romano
Post by: Jen R on April 17, 2012, 02:49:54 AM
Thanks DeejayDebi I'll leave them be.