Romano Cheese Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the whole milk to 85°F (29°C) over medium heat, stirring gently to prevent scorching.

2. 2

   Add Buttermilk

   Once the milk reaches 85°F, remove it from heat and stir in the cultured buttermilk. Allow it to rest for about 10 minutes.

3. 3

   Dissolve Calcium Chloride

   In a small bowl, dissolve the calcium chloride in a few tablespoons of cool, non-chlorinated water. Stir this mixture into the milk gently.

4. 4

   Add Rennet

   Dissolve the rennet in a few tablespoons of cool water and add it to the milk, stirring gently for about 30 seconds.

5. 5

   Curd Formation

   Let the milk sit undisturbed for 30-45 minutes until the curds form and the whey separates. The curd should be firm to the touch.

6. 6

   Cut the Curd

   Using a long knife, cut the curds into 1/2 inch cubes and let it sit for another 5-10 minutes.

7. 7

   Cook the Curds

   Heat the curds slowly to 105°F (40°C) while gently stirring. This process should take about 30 minutes.

8. 8

   Drain the Curds

   Once the curds have reached the desired temperature, pour them into a colander lined with cheesecloth and allow the whey to drain.

9. 9

   Add Salt

   Once drained, transfer the curds to a bowl and add the salt. Mix thoroughly to ensure even distribution of salt.

10. 10

    Mold the Cheese

    Pack the curds tightly into a cheese mold and press with a weight to help expel any remaining whey. Leave it to sit for 12-24 hours.

11. 11

    Aging

    Remove the cheese from the mold and place it on a wooden board to age in a cool, humid environment for at least 30 days.