Author Topic: Romano-esque  (Read 894 times)

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 357
  • Cheeses: 58
  • Default personal text
Romano-esque
« on: December 31, 2012, 11:14:41 AM »
12-30-12 Cheese make #38
Cow/Goat Romano

Ingredients:
1 gallon pasteurized non-homogenized cow milk
1 gallon pasteurized non-homogenized goat milk (not ultra-pasteurized)
¼ tsp thermo C
¼ tsp calcium chloride in ¼ cup water
1/8 tsp mild lipase in ¼ cup water
1.75 ml single strength rennet in ¼ cup water

Flocculation Multiplier: x2

Targets:
Drain – pH 6.4
Brine – pH 5.4

Pre-calibrated thermometer, and pH meter

12:45  Milk to temperature at 92 degrees. Combined milk at 6.6 ph. Starter sprinkled on and then stirred in after rehydrating for 5 mins, then resting about 30 mins at temp.
1:25  Stirred in calcium chloride, and then lipase
1:30  Stirred in rennet.  Time to flocculation a little too fast at 8 mins. Curd seemed too soft at 16 mins. Clean break at 19 mins.  Curd cut ¼ inch. Let curd heal 5 mins.
2:00 Very gentle stirring for 10 mins with whisk to break up pieces.
2:10  T= 87 degrees. Started heating…
2:30 T= 93, pH = 6.5 Stirring more vigorously.
3: 10  T= 117 degrees, the desired target temp. pH = 6.5  Resting for 10 mins, then drained off most of whey.
3:35  Transferred to cloth lined form, replaced into pot with whey for pressing under whey at 1 psi.
4:10  Out of whey, turned and redressed, in press at 2 psi, whey pH at 6.3.
4:45  Redressed and continued pressing at 2 psi. Whey ph now at 6.6… something is wrong with the meter.
5:30  Redressed and into press at 3 psi. Whey pH again 6.6.  Placed meter in cleaning solution.
7:30  Whey pH now measuring 6.3….
10:45  Redressed and into press with 3 psi for overnight. The iffy pH meter says 5.9…
8:00 am   Out of press and weighing in at 1 # 15 oz. Planning on in the brine for 12 hours.


After brine and then drying for one day, the cheese weighs 1 # 14 oz, and is very firm has a very nice, tight rind.







« Last Edit: January 01, 2013, 09:49:54 PM by scasnerkay »
Susan


Guests, join the CheeseForum.org community to remove this ad.


Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Romano-esque
« Reply #1 on: December 31, 2012, 11:18:21 AM »
Nice looking cheese!   How long will you be aging it?

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 357
  • Cheeses: 58
  • Default personal text
Re: Romano-esque
« Reply #2 on: December 31, 2012, 11:54:35 AM »
I just opened a year old romano that I had made with pretty rough technique, and it was very good. So, I would like to try and save this one for a year as well. Maybe I should make another right away, in case one just really needs to be opened sooner!!
Susan

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 357
  • Cheeses: 58
  • Default personal text
Re: Romano-esque
« Reply #3 on: January 12, 2013, 10:02:30 PM »
I took this baby out of the "cave" in order to admire it, and couldn't resist giving it a little squeeze and a sniff...  I don't see how I can wait at least 9 months....
It weighs in at 1# 14 oz now, having lost 2 oz in just under 2 weeks. The rind is nice and firm and dry. So I rubbed it with some olive oil and put it back into the cave for now....
Susan

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 357
  • Cheeses: 58
  • Default personal text
Re: Romano-esque
« Reply #4 on: December 17, 2013, 11:16:30 PM »
It has been a year, and we had no cheese to grate over the pasta tonight. So... I opened it! I had forgotten that it was half goat, and that really came through. It was lovely and sharp and made a great cheese to grate.
I look forward to tasting it tomorrow too after it has had more chance to rest at temp.
Weight was 1# 9 oz.
I did not keep track of when I vacuum sealed this wheel. It was oiled twice, and then sealed when I needed more flexible storage in the cave. Probably at about 1 month along.
Susan


Guests, join the CheeseForum.org community to remove this ad.


Online GlennK

  • Mature Cheese
  • ****
  • Location: Northern Michigan
  • Posts: 105
  • Cheeses: 5
  • New to cheesemaking
Re: Romano-esque
« Reply #5 on: December 18, 2013, 04:57:42 AM »
That is one, beautiful looking cheese!  Once you cut it, is there a way to maybe re-seal it and age it some more?

A cheese to you and your year long wait!
Juustoa is my main cheese!

Offline Denise

  • Medium Cheese
  • ***
  • Location: Tochigi, Japan
  • Posts: 62
  • Cheeses: 7
  • Default personal text
Re: Romano-esque
« Reply #6 on: December 18, 2013, 08:42:03 AM »
Anyone who can wait a year for a cheese deserves a cheese. :)

And a very good-looking cheese at that.

My first Romano is just about a month gone. Dunno if I'll have the stamina to wait another 11 months.

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,657
  • Cheeses: 159
  • As goes the cheesemaker, so goes the cheese
Re: Romano-esque
« Reply #7 on: December 18, 2013, 12:14:52 PM »
That's a great looking cheese.  Well done!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 357
  • Cheeses: 58
  • Default personal text
Re: Romano-esque
« Reply #8 on: December 18, 2013, 10:23:49 PM »
I did re-seal half of this cheese and put it back in the cave.
The flavor on this one really impressed me today, after it had been open overnight. It may have been a bit heavy on the lipase, but overall really nice.
Susan