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Author Topic: John's 2nd Romano  (Read 1809 times)

jawdog

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John's 2nd Romano
« on: August 31, 2010, 03:15:47 AM »
I made a Romano the other day; and, just got it out of the brine.  8 gal 2 percent milk and 24 oz heavy cream.   Used half calf and half kid lipase.  Smoothest skin (is it a rind yet!?) I've ever produced. 

John
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mtncheesemaker

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Re: John's 2nd Romano
« Reply #1 on: August 31, 2010, 03:29:52 AM »
Very nice!
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Offline DeejayDebi

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Re: John's 2nd Romano
« Reply #2 on: September 16, 2010, 02:01:02 AM »
Hey that's gonna be a good one! Perfect color and texture for a new romano. Get the pasta ready - I'll be there in about a year! Great job Giovanni!
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jawdog

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Re: John's 2nd Romano
« Reply #3 on: August 01, 2011, 04:57:44 AM »
Well, it is almost a year old.  Never any mold.  Rubbed with olive oil at about 6 weeks.  Vacuum bagged at 6 months.  I hope it is the right texture.

Invited several friends over for dinner to test it out.  (Debi - you're invited, too!)

John (Giovanni!)
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JeffHamm

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Re: John's 2nd Romano
« Reply #4 on: August 01, 2011, 08:21:55 PM »
Looking forward to the taste report and photos!  I've got a 10 L Romano aging away and like yours, never any mold issues.  But, it still has quite some time to go before it's a year old. 

- Jeff
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