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.