Romano....Not Gah!!!!

[Brian]

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!!!

Brian

[Tea]

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

[Brian]

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........

Brian

[Cartierusm]

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

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.

[wharris]

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.

[Likesspace]

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

[Cartierusm]

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