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Title: John's 2nd Romano
Post by: jawdog on August 31, 2010, 03:15:47 AM

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

Title: Re: John's 2nd Romano
Post by: mtncheesemaker on August 31, 2010, 03:29:52 AM

Very nice!

Title: Re: John's 2nd Romano
Post by: DeejayDebi on September 16, 2010, 02:01:02 AM

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!

Title: Re: John's 2nd Romano
Post by: jawdog on August 01, 2011, 04:57:44 AM

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!)

Title: Re: John's 2nd Romano
Post by: JeffHamm on August 01, 2011, 08:21:55 PM

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

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: jawdog on August 31, 2010, 03:15:47 AM