Romano Cheese Recipe (https://cheeseforum.org/Recipes/Recipe_Romano.htm)
The link does not work. Is there another place to find the Romano recipe?
Here's the forum's general recipe:
https://cheeseforum.org/articles/wiki-romano-cheese-making-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
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!
Romano needs a little Lipase to help give it that classic Italian flavor.
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.
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
I would never poke holes in my Romanos. Don't get the reasoning.
Thanks Sailor! That's the conclusion we came to as well. It seemed just kind of odd.
- Jeff
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
Hi Hande,
I think the stirring after rennetting is much too long in many recipies. Even a minute is a long time really.
- Jeff