Author Topic: Romano Cheese Recipe  (Read 3679 times)

Cheese Head

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Romano Cheese Recipe
« on: February 22, 2008, 07:57:44 PM »
« Last Edit: January 11, 2009, 01:41:51 PM by Webmaster »

janij

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Re: Romano Cheese Recipe
« Reply #1 on: October 19, 2011, 01:57:47 AM »
The link does not work.  Is there another place to find the Romano recipe? 

JeffHamm

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Re: Romano Cheese Recipe
« Reply #2 on: October 19, 2011, 02:27:22 AM »
Here's the forum's general recipe:

http://cheeseforum.org/articles/wiki-romano-cheese-making-recipe/

However, I would skip step 16, about piercing it after pressing.  I've never understood why that's there.  I did it to the one I made, but it seems just a way to introduce problems.

There are also threads with other recipes that you can find by searching.

- Jeff

janij

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Re: Romano Cheese Recipe
« Reply #3 on: October 19, 2011, 04:01:42 AM »
Thank you.
I am going to try and make it this afternoon or tomorrow.  I am going to use 4 gal of raw Jersey milk from my cows.  Will see how it goes!
« Last Edit: October 19, 2011, 02:38:27 PM by janij »

Sailor Con Queso

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Re: Romano Cheese Recipe
« Reply #4 on: October 19, 2011, 03:08:40 PM »
Romano needs a little Lipase to help give it that classic Italian flavor.

janij

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Re: Romano Cheese Recipe
« Reply #5 on: October 19, 2011, 06:40:20 PM »
I was planning on adding some.  I found 2 very different sets of directions for Romano.  I am going to go with this one minus step 16 + lipase.

JeffHamm

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Re: Romano Cheese Recipe
« Reply #6 on: October 19, 2011, 07:51:27 PM »
Hi Sailor,

Was wondering about the recipe calling for the poking shallow holes in it just before going into the brine?  I recall seeing this on the web elsewhere for Romano at one time, but can't relocate it.  Anyway, is there a reason to do this with Romano?  When I made my first (and so far only) romano a few of us discussed it and could only see it corrupting the knit and potentially introducing badness. 

- Jeff

Sailor Con Queso

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Re: Romano Cheese Recipe
« Reply #7 on: October 19, 2011, 11:13:48 PM »
I would never poke holes in my Romanos. Don't get the reasoning.

JeffHamm

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Re: Romano Cheese Recipe
« Reply #8 on: October 20, 2011, 12:35:15 AM »
Thanks Sailor!  That's the conclusion we came to as well.  It seemed just kind of odd.

- Jeff

Offline Hande

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Re: Romano Cheese Recipe
« Reply #9 on: October 20, 2011, 06:03:49 AM »
Wiki-romano-recipe step 4:
Slowly pour the rennet into the milk stirring constantly with a whisk and stir for at least 5 minutes.

After renneting I stir about 30 second up and down. Then I stop all milk movement.

Hande

JeffHamm

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Re: Romano Cheese Recipe
« Reply #10 on: October 20, 2011, 07:36:24 PM »
Hi Hande,

I think the stirring after rennetting is much too long in many recipies.  Even a minute is a long time really. 

- Jeff