first romano

[Jen R]

I made a romano about 5-6 weeks ago. Apart from a bit of mould which I'm controlling with a vinegar/salt wash I have one other issue, which is that there are a couple of bubbles, covered by soft rind. Each are about the size of a thumbnail. Should I leave them or should I cut out the bubbles and be left with a couple of small depressions in the cheese?

[Threelittlepiggiescheese]

thats a very good question! I know one of mine has a bubble right under the rind and have been curious. it doesn't sound or feel like there are any others, but the one can be pushed down and it comes right back up again almost like it has a lil bit of pressure to it.

[DeejayDebi]

Leave them alone. They may just go away on their own.

[Jen R]

Thanks DeejayDebi I'll leave them be.