Typically, a romano has a higher protein content than fat content. Meaning Caldwell's looks like a type-o (not her only one either...). There used to be a table from the University of Guelph on milk composition per cheese type, but they took it offline
I've had 100% success following Dixon's recipes, can't say the same with Caroll's and Jim's (ex.: Their jack cheese recipe. I don't know what that cheese is, but it's not jack! Jim don't know Jack! also lack of PH targets and P:F ratios).
So, definitely not an answer, but Dixon and Caldwell are very good, but in this case it looks like Caldwell made a type-o. Instead of 6.8%, maybe she meant 2.8% which is what Dixon recommends.