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Author Topic: Romano 12 month  (Read 4744 times)

Offline Hande

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Romano 12 month
« on: September 15, 2011, 02:52:56 PM »
After year now I cut my last "baby Romano".
I use 25% raw goat and 75% raw cow milk with lipase.
That one was first 3 month naked and then 3 month in vacum until I notice some mold under vacum.
I clean mold and I don't never revac it, I build up better humidity at new cave.
I use evoo maybe once at every month, I try to get shiny polish rind but never get it. I wipe rind with coarse paper with evoo like using sandpaper to wood, not help.
Only that side what is last touch to follower in press, get that kind rind.
It lost weight about 25% and now 550g.
I was afraid  that it turn out too dry, but not  ^-^, taste and texture recall almost proper young grana.
Maybe good with wine and pasta..yes it is  ;)

Hande





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zenith1

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Re: Romano 12 month
« Reply #1 on: September 15, 2011, 04:49:13 PM »
congratulations Hande! It sure looks nice. I'm sure that you will find it very nice.
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Tomer1

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Re: Romano 12 month
« Reply #2 on: September 15, 2011, 05:19:43 PM »
OMG are thos the holy grail calcium deposites found in aged cheeses?
I thought they only apear after 24-36 months of aging.
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Offline Hande

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Re: Romano 12 month
« Reply #3 on: September 15, 2011, 05:40:53 PM »
Thank you Keith  :)
I don't know how to get shiny protective rind to grana/romano type ?
Now I use synthetic cheesecloth, which give more smooth rind, but not shiny.
Tomer, I only dream those kind aging times :)

Hande
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JeffHamm

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Re: Romano 12 month
« Reply #4 on: September 15, 2011, 06:23:06 PM »
Hi  Hande,

Wow, what a great looking cheese!  I've got a romano aging, and am planning on taking it to at least 1 year as well.  I can only hope it turns out as well as yours.  I've just kept it in the cave, and put some evoo on it every month or two, and was wondering if it would dry out too much.  Yours tells me there is hope.  Thanks.

- Jeff
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Offline Hande

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Re: Romano 12 month
« Reply #5 on: September 15, 2011, 06:44:09 PM »
Thank you Jeff,
Next weekend I try to make Caciocavallo.
I need to buy some thick cord..

Hande
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smilingcalico

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Re: Romano 12 month
« Reply #6 on: September 16, 2011, 05:11:28 AM »
Linseed oil (flax seed oil) is what was/is used on Gouda.  I don't know about parmesan, but I recall reading they use olive oil (makes sense being from Italy), so maybe it's more to do with ageing time, or after first developing a nice dry rind.  I'd love to hear what suggestions Parmesan/Romano makers have to achieve that finish.
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Offline Boofer

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Re: Romano 12 month
« Reply #7 on: September 16, 2011, 06:32:36 AM »
Oh, Hande, that makes me want to do a Romano. It looks so good! Great job.

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

Offline Gürkan Yeniçeri

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Re: Romano 12 month
« Reply #8 on: September 16, 2011, 07:53:58 AM »
Awesome looking cheese there Hande. Congrats.
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mtncheesemaker

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Re: Romano 12 month
« Reply #9 on: September 16, 2011, 01:10:42 PM »
That is a beautiful cheese, Hande! And good for you for being able to wait a whole year!
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MrsKK

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Re: Romano 12 month
« Reply #10 on: September 16, 2011, 01:23:45 PM »
Wow!  Makes my mouth water - great job!
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smilingcalico

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Re: Romano 12 month
« Reply #11 on: September 16, 2011, 04:22:02 PM »
My apologies for not leaving a compliment in my previous post.  That is a great looking cheese.
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Offline Hande

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Re: Romano 12 month
« Reply #12 on: September 16, 2011, 05:43:30 PM »
Thank you all  :)
Year sounds a long time, but it was not so long time in the end.
And fortunately there is so many different cheese to try do  ;D

Hande
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linuxboy

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Re: Romano 12 month
« Reply #13 on: September 16, 2011, 06:02:46 PM »
Quote
but I recall reading they use olive oil (makes sense being from Italy),
Not true, there's no need. Those wheels seep so much fat during aging that it coats the cheese.
Quote
so maybe it's more to do with ageing time, or after first developing a nice dry rind.
It's the brine schedule that sets the stage. You have to create a lovely dehydrated layer by using saturated brine and a long brine period.
Quote
I'd love to hear what suggestions Parmesan/Romano makers have to achieve that finish.
Really, it's as simple as that. Make a huge wheel, ensure tight outer rind with cloth, let it form up and acidify, brine in saturated brine to form the crust, and then age. Brush back every so often and the rest forms on its own.
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Offline Hande

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Re: Romano 12 month
« Reply #14 on: September 16, 2011, 07:37:25 PM »
Pav, I use normally 18% brine and 4hours/lb.
Should I make fully saturated brine for grana type to get harder rind and is it brining time still same ?

Hande
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