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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Andrew Marshallsay on May 28, 2016, 12:37:49 PM
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Yesterday was cheese-making time again and this time another Romano.
I haven't opened Romano2 yet, although it is getting close but this is such a useful cheese, particularly for Italian style cooking, that I want a good supply. She Who Must be Obeyed prefers it to the commercially available Parmesan as a grating cheese.
I won't bother with the details of the make as it is largely the same as Romano 2 (http://cheeseforum.org/forum/index.php/topic,14939.0.html).
The only problem (and I'm hoping it won't be a problem) was that for the second cut of the curds, which is done with a whisk, I didn't get the curds as small as I would have hoped for. Around 6mm rather than 3mm would have been what I ended up with. I think that this was because I had good firm curds so I am not too concerned. I am expecting that this will mean that the cheese will end up just a little more moist than it might otherwise be, which won't necessarily be a bad thing.
All up I am feeling confident that it will turn out well.
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Looks good so far.
You've inspired me to do a Romano. :)
I'm curious to hear how your Romano2 turns out and if it's less firm than the hobs of hell. ;)
-Boofer-
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Hi Boofer.
I'll make sure I post something when I open Romano 2.
Number one was definitely hobs of hell. Tasty cheese though.
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Nice looking cheese Andrew! Have a
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I'll make sure I post something when I open Romano 2.
I just re-discovered this post and realised that I had not updated it as promised.
I have been enjoying Number 2 over a few months now. It is a very nice cheese and just what I would expect of a Romano but not quite as hard as number 1.
Number 3 was oiled and then waxed a few months later. It is still aging and, given that it is past 12 months i have high expectations when I finally get around to opening it.