Sheepo Fresco?

[stringcheese]

Perhaps a Manchego. The lack of pun kind of ruins it.
I may try the goat tomme from cheesemaking.com

[Susan38]

Best wishes with the make of your Lamb-chego, should you attempt it.  (Sorry, I could not help it.  Was raised in a pun-happy family).   

[rgreenberg2000]

stringcheese,

Your Sheepo Fresco inspired my Queso Fresco make yesterday.  After the make, how long did you air dry it, and did you let it "age" a bit afterward?  If so, at what humidity?

Mine is smelling great (just cow's milk, but with some lipase), and is about 24 hours out of the press right now.

Thanks!

R

[stringcheese]

I let it sit out at room temperature and whatever my kitchen humidity was for probably 12 hours.
I did notice that the sheep's milk queso fresco took much better to this aging than the cows milk.

[rgreenberg2000]

Thanks!  I ended up going about 36 hours at ambient conditions, then into my cave at 80% for 1 day, and now wrapped in parchment in the cave to be opened on Saturday.  It got a little dry before going into 80% humidity, but when I wrapped it this am, it seemed to have recovered a bit, and felt smooth.  Smells fantastic, so looking forward to cutting this one open!

R