Cabra Romero Recipe
Semi-Soft, Goat's Milk, Aged 45 Days, Rosemary. Mildly Tart, Creamy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Base
Herb Infusion
Method
Cheese Preparation
- 1
- 2
Add Rennet and Vinegar
Once the milk is heated, remove it from the heat and add the rennet and white vinegar. Stir gently for about 30 seconds.
- 3
Let the Curd Set
Cover the pot and let it sit undisturbed for about 30-45 minutes, until the curds form and separate from the whey.
- 4
Cut the Curd
Using a long knife, cut the curds into small pieces (about 1 inch) and allow them to rest for 5-10 minutes.
- 5
Drain the Whey
Line a colander with cheesecloth and pour the curds into it to drain the whey. Let it drain for about 30 minutes.
- 6
Mix in Salt
Once drained, transfer the curds to a bowl and mix in the salt thoroughly.
- 7
Mold the Cheese
Pack the curds into a cheese mold, pressing down to remove any air pockets. Cover and let it sit at room temperature for 24 hours.
- 8
Aging the Cheese
After 24 hours, remove the cheese from the mold and place it in a cool, humid environment (ideally around 50°F/10°C) for 45 days to age.
Herb Infusion
- 9
Prepare the Herb Mixture
In a small bowl, combine the fresh rosemary and olive oil. Let it infuse for about 1 hour.
- 10
