The "real" Jack? Careful Ozzie, you could be skating perilously close to the bottomless mire of The Naming of Cheeses.
Which reminds me that I probably should update the progress of the Romano. (Can I call it that if it's never been to Rome?)
I ended up using 4L of low fat milk, P=3.6%, F=0.2%, 4L of full cream at P=3.3%, F=3.8% and 2L of Jersey at P=3.3%, F=4.8%.
By my reckoning, that gives me P=3.4%, F=2.6% and a P:F ratio of about 1.3:1.
The make went well and the cheese is just over 3 weeks old. I have started oiling it and expect to open it sometime next year.