We have been watching our vacuum-bagged Romano swell up over the last 6 months, and felt a bit nervous about why.... Today was the day to open and sample it for the first time.... The rind was split in numerous places, and it was no longer a nice cylindrical shape, but very bulged on the sides.... Here is what we found....
For whatever reason, it has beautifully developed, nice shiny eyes!.... It smells and tastes wonderful, like a stronger Parmesan.... We used 8 litres of 1% P/H milk plus 600 ml. of 18% cream, for a total of 8.6 litres of 2.2% BF.... We used 1/2 packet of the NEC Thermo culture, plus 1/8 tsp. Lipase, and ripened for 30 min. at 89*F.... then a Floc. multiplier of 2.5X and cut the curds to 1/4".... We gently raised the temperature (over 50 min.) to 116*F, then stirred another 20 min. until we had rice-sized grains and a good "grip test".... We pressed in an NEC Small Cylinder mould, ending up at only 15 lbs. overnight, then brined for 8 hrs. in a 21% brine.... After a few days drying at 55*F we vacuum bagged it, and have stored it in our Cave at 55*F ever since.... I don't remember when we first noticed it expanding, but it probably reached its present state in 4 months or so.... The bag remained tightly sealed right up until I opened it today at 6 months.... We are extremely careful with our hygiene (my wife used to be a Dental Assistant, very familiar with sterilization procedures), and find it hard to believe we contaminated it along the way....
The cheese is medium hard and somewhat pliable, and slices perfectly.... It smells and tastes wonderful, but not as salty as a commercial Romano (we will brine 12 hrs. next time).... Any idea where the eyes came from?....
Bob
