Romano

 

Romano cheese, like parmesan, is known for its sharp flavor. It can be shredded or grated and added as a garnish to soups, pizza, pasta, and more.

 

Ingredients


Instructions

  1. Bring the milk temperature up to 88°F over medium-low heat. Stir in the heavy cream as it is heating.
  2. Once temperature has been reached, add the starter and the lipase. Stir in gently with your cheese spoon using up-and-down motions for one full minute. Cover the milk and allow it to ripen for 10 minutes, undisturbed.
  3. Stir in the diluted rennet for several minutes using up-and-down motions, then cover the milk and allow it to set undisturbed at 88°F until the curd gives a clean break. 
  4. Cut the curd into 1/4-inch cubes with your curd knife. 
  5. Heat the cut curds to 116°F over the span of 45 minutes, bringing the temperature up by only 2°F every 5 minutes. Maintain 116°F for 30 minutes, or until the curds become quite firm. Drain off the whey at this point.
  6. Line a 2-pound cheese mold with clean, damp cheesecloth. Scoop the curds into the mold and press at 5 pounds of pressure for 15 minutes.
  7. Remove the cheese from the mold and remove the cheesecloth. Flip the cheese over and re-dress it in the cheesecloth. Place the cheese back into the mold and re-apply the pressure at 10 pounds for 30 minutes.
  8. Remove, undress, flip, and re-dress the cheese. Place it back into the mold and press at 20 pounds of pressure for 2 hours.
  9. Repeat the flipping procedure, and replace the pressure at 40 pounds of pressure for 12 hours. Make a saturated brine (32 ounces of salt in 1 gallon of water) and chill it. 
  10. Remove the cheese from the mold. Peel away the cheesecloth and place the cheese into a large non-reactive bowl. Pour in the brine and allow the cheese to soak for 12 hours in the bowl of brine, covered and set into the refrigerator. 
  11. Take the cheese out of the brine and pat it dry with paper towels.
  12. Air-dry the cheese on a rack in a place away from drafts and direct sunlight for 5 to 6 hours, or until the rind isn’t damp. 
  13. Age the cheese in a ripening box or cellar at 55°F for a minimum of two months. (85% humidity is optimum.) Flip repeatedly during the aging period. After 2 months, rub the rind of the cheese gently with olive oil to prevent excess drying and cracking. 


The cheese can be aged for 5 to 12 months longer. 

 

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Romano


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Cheese Wax
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http://www.culturesforhealth.com/kombucha

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