John's 2nd Romano

[jawdog]

I made a Romano the other day; and, just got it out of the brine.  8 gal 2 percent milk and 24 oz heavy cream.   Used half calf and half kid lipase.  Smoothest skin (is it a rind yet!?) I've ever produced. 

John

[mtncheesemaker]

Very nice!

[DeejayDebi]

Hey that's gonna be a good one! Perfect color and texture for a new romano. Get the pasta ready - I'll be there in about a year! Great job Giovanni!

[jawdog]

Well, it is almost a year old.  Never any mold.  Rubbed with olive oil at about 6 weeks.  Vacuum bagged at 6 months.  I hope it is the right texture.

Invited several friends over for dinner to test it out.  (Debi - you're invited, too!)

John (Giovanni!)

[JeffHamm]

Looking forward to the taste report and photos!  I've got a 10 L Romano aging away and like yours, never any mold issues.  But, it still has quite some time to go before it's a year old. 

- Jeff