Author Topic: Romano 3  (Read 1810 times)

Offline Andrew Marshallsay

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Romano 3
« on: May 28, 2016, 12:37:49 PM »
Yesterday was cheese-making time again and this time another Romano.
I haven't opened Romano2 yet, although it is getting close but this is such a useful cheese, particularly for Italian style cooking, that I want a good supply. She Who Must be Obeyed prefers it to the commercially available Parmesan as a grating cheese.
I won't bother with the details of the make as it is largely the same as Romano 2.
The only problem (and I'm hoping it won't be a problem) was that for the second cut of the curds, which is done with a whisk, I didn't get the curds as small as I would have hoped for. Around 6mm rather than 3mm would have been what I ended up with. I think that this was because I had good firm curds so I am not too concerned. I am expecting that this will mean that the cheese will end up just a little more moist than it might otherwise be, which won't necessarily be a bad thing.
All up I am feeling confident that it will turn out well.
- Andrew

Offline Boofer

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Re: Romano 3
« Reply #1 on: May 29, 2016, 12:54:09 AM »
Looks good so far.

You've inspired me to do a Romano. :)

I'm curious to hear how your Romano2 turns out and if it's less firm than the hobs of hell. ;)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Andrew Marshallsay

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Re: Romano 3
« Reply #2 on: May 29, 2016, 08:06:17 AM »
Hi Boofer.
I'll make sure I post something when I open Romano 2.
Number one was definitely hobs of hell. Tasty cheese though.
- Andrew

AnnDee

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Re: Romano 3
« Reply #3 on: May 29, 2016, 09:12:10 AM »
Nice looking cheese Andrew! Have a

Offline Andrew Marshallsay

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Re: Romano 3
« Reply #4 on: June 17, 2017, 11:13:26 PM »
I'll make sure I post something when I open Romano 2.
I just re-discovered this post and realised that I had not updated it as promised.
I have been enjoying Number 2 over a few months now. It is a very nice cheese and just what I would expect of a Romano but not quite as hard as number 1.
Number 3 was oiled and then waxed a few months later. It is still aging and, given that it is past 12 months i have high expectations when I finally get around to opening it.
- Andrew