1st Grana - Romano

[JeffHamm]

Yes, these lipase cheeses have a wonderful aroma.  You will love this cheese when it's ready, but until then, you must be patient grasshopper.

- Jeff

[Flound]

One question to the Cheese Gurus; how long before one starts the alternating oil and salt treatment?

The make instructions seem a little sparse on that detail.

[JeffHamm]

Hi Flound,

I did a quick search on romano in this board.  Found a bunch of threads, and generally, people seem to oil it around 6 weeks.  One or two "treatments".  Then, vac. seal around 6 months (to prevent too much moisture loss).

- Jeff

[Flound]

After nearly eight months of waiting, it's Romano day!

Made on March 2nd, I cut into it my little Italian buddy yesterday.

Texture is very Romanesque, hard, almost to the point of crumbliness, but stopping just shy. A bit of moisture, shreds nicely.

Nice bit of sharpness from the lipase up front, buttery notes right on its heels and a pleasant mouth feel.

I can't wait to try this on some pasta.

[scasnerkay]

Congratulations on a beautiful looking make and on the patience to wait for opening! A cheese to you!

[Curdtastrophe]

Great looking cheese! A cheese for you!  :)

[Boofer]

Beautiful looking cheese, Flound. Very classic.

A cheese for your efforts.

-Boofer-

[JeffHamm]

A cheese to you Flound!  Very good looking Romano.  I bet it will be very nice over some pasta. 

[John@PC]

Another cheese for your bulging collection :).  I'm going to start doing a hard cheese every month. each to age a year because good Parmesan and Romano are expensive and they are fairly simple recipes.

[Geodyne]

A cheese to you! It looks simply fabulous, and I think I can smell that lovely lipase aroma from here.

I opened my first parmesan recently at around the 9-month mark (just couldn't wait), and I may never buy parmesan again.

Now, enquiring minds need to know: what pasta did you have it over???

[Flound]

An authentic Bolognese, using an official recipes from the Bologna Chamber of Commerce, served on handmade tagliatelle. Yes, it should be a Parmagiano-Reggiano, but I think a lipased Romano wannabe is a nice sub in.

http://foodnouveau.com/2010/09/destinations/europe/italy/how-to-make-an-authentic-bolognese-sauce/

I took pics of the sauce making but when I started making the pasta, for some reason I stopped. Anyway, it reduced for about three hours after the last picture, looking like very meaty sauce.

The carmelization of the beef, the white wine and milk make this unlike most North American bolognese clones. Seriously, that sauce is magical. No seasoning other than sea salt and pepper. Just the ingredients.

Atop tagliatelle, a dab of butter and some of my grated Romanoesque......divine.

[Geodyne]

It looks divine!

[Spoons]

How did I miss this!?! That's an absolutely wonderful looking cheese, Flound (The meal too!).

A cheese for you!

[John@PC]

Flound, great pics but you need to add captions for us non-Italians.  Here I was looking at pictures of this wonderful sauce and all of a sudden I was peering down into a volcano cauldron on a snow capped peak ::).

[Flound]

Here's some things my Romano has been doing....

Bolognese, with Romano
Carbonara and sautéed broccoli, with Romano
Grilled asparagus with balsamic vinegar and Romano.
Caesar salad with Romano
Perfect fries with Romano and garlic oil
Homemade mini loaf with garlic oil, Romano and chives.