Romano Cheese Recipe

[Cheese Head]

Romano Cheese Recipe

[janij]

The link does not work.  Is there another place to find the Romano recipe? 

[JeffHamm]

Here's the forum's general recipe:

https://cheeseforum.org/articles/wiki-romano-cheese-making-recipe/

However, I would skip step 16, about piercing it after pressing.  I've never understood why that's there.  I did it to the one I made, but it seems just a way to introduce problems.

There are also threads with other recipes that you can find by searching.

- Jeff

[janij]

Thank you.
I am going to try and make it this afternoon or tomorrow.  I am going to use 4 gal of raw Jersey milk from my cows.  Will see how it goes!

[Sailor Con Queso]

Romano needs a little Lipase to help give it that classic Italian flavor.

[janij]

I was planning on adding some.  I found 2 very different sets of directions for Romano.  I am going to go with this one minus step 16 + lipase.

[JeffHamm]

Hi Sailor,

Was wondering about the recipe calling for the poking shallow holes in it just before going into the brine?  I recall seeing this on the web elsewhere for Romano at one time, but can't relocate it.  Anyway, is there a reason to do this with Romano?  When I made my first (and so far only) romano a few of us discussed it and could only see it corrupting the knit and potentially introducing badness. 

- Jeff

[Sailor Con Queso]

I would never poke holes in my Romanos. Don't get the reasoning.

[JeffHamm]

Thanks Sailor!  That's the conclusion we came to as well.  It seemed just kind of odd.

- Jeff

[Hande]

Wiki-romano-recipe step 4:
Slowly pour the rennet into the milk stirring constantly with a whisk and stir for at least 5 minutes.

After renneting I stir about 30 second up and down. Then I stop all milk movement.

Hande

[JeffHamm]

Hi Hande,

I think the stirring after rennetting is much too long in many recipies.  Even a minute is a long time really. 

- Jeff