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.