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Title: Cabra al Romero
Post by: GortKlaatu on January 21, 2019, 05:24:03 PM

I used my usual Cabra al Vino recipe but decided to age it in fresh rosemary.
Finger's Crossed

Title: Re: Cabra al Romero
Post by: whatisboom on February 21, 2019, 06:51:47 PM

How long are you planning to age this? Did you do anything to the rosemary before adding it?

Title: Re: Cabra al Romero
Post by: Andrew Marshallsay on February 22, 2019, 03:46:17 AM

Sounds like an interesting experiment. I'll watch this with interest.

Title: Re: Cabra al Romero
Post by: pastpawn on February 22, 2019, 02:18:51 PM

Looks great Klaatu. I love rosemary. I had a plant but I could not find enough uses for it and abandoned it.

AC4U (and Gort)

Title: Re: Cabra al Romero
Post by: GortKlaatu on February 23, 2019, 03:10:40 AM

Thanks Andrew
I aged it 6 weeks and it is absolutely delicious--if you like rosemary.
It has a very mild rosemary taste that permeates the paste, but it smells super strong of rosemary.
Definitely going to make it again.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: GortKlaatu on January 21, 2019, 05:24:03 PM