Hi,
My Caciocavallo get 3 month birthday :)
Raw cow milk and no lipase. My wife don't like taste of lipase. But I really like.
Peter Dixon say that if you don't use lipase you need ripen at least 6 month to get real taste.
I think I go one year if all going well.
Hande
(//)
It's progressing well. Looks good, Hande.
How does it smell?
-Boofer-
I try to smell it very closely, and that boy has very mild earthy smell.
I try also Romano with lipase and there is it, great smell ;D
Hande
I was surprised to realize the Romano I made with lipase was identical in taste and smell to the Asagio I buy from the store. I need to try some good quality samples of Asagio, parmesan, and Romano just to make sure I know what they should taste and smell like. Are yours matched up to what you expected?
What does Caciocavallo taste and smell like?
I was last summer in Veneto and there I get just great Asiago, Taleggio and Caciocavallo.
So now I'm big fan for those cheese : ) but Caciocavallo is more southern Italy cheese.
There is so many style Caciocavallo: young (table),stuffed, aged. smoked, cheep or cow..you name it.
My goal is aged Provolone style grating cheese.
Hande