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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
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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
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Congrats and well done. So is another one in the pot yet?
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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
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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.
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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.
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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
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Dave if you make Limberger you'll knock the socks off of people whether it's good or not.