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Romano Cheese Making Recipe

Romano is one of the worlds oldest cheeses. It is a cheese with roots going back to the region surrounding Rome and most likely to the time of the Etruscans. This is a cheese originally made from sheep's milk as Pecorino Romano with a higher amount of salt for preservation. Here we will make it with a cows milk.
  • Yield2 pounds
  • Agingtime 6+ months
  • Skill Leveladvanced
  • Author

Ingredients

  • 2 Gallons of Milk (Not Ultra-pasteurized)
  • 1/2 Packet C201 Thermophilic Culture or 3.2 oz Prepared Bulgarian Yogurt
  • Lipase (optional for added flavor)
  • 1/2 tsp Single Strength Liquid Rennet
  • Salt
  • 1/8 tsp Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Curd Knife
  • Slotted Ladle
  • Butter Muslin
  • Medium Hard Cheese Mold
  • Cheese Press or Weights