Take pasteurized goats milk and add a non-animal coagulant (i.e. microbial or vegetable rennet = safe for vegetarians) and make a pressed wheel of cheese. Wash the wheel with brine (for seasoning) and age it for about 20 days. On the 21st day, take fistfuls of Rosemary and press it into the rind of the cheese until the entire wheel is covered and then let it age for another 10 days. When that 30 days is up, you’ve got yourself a lovely wheel of cabra Romero. Despite being covered in Rosemary, the cheese only absorbs some of that particular flavor and when you combine what’s left with the tang of aged goats milk you get a light yet complex cheese that pairs well with a fruity red wine and a crusty baguette.
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