Romano
Romano, which is sometimes called Incanestrato, is one of the most pop-
ular of the very hard Italian cheeses. It was first made from ewe's milk
in
the grazing area of Latium, near Rome, but it is now made also from cow's
and goat's milk and in other regions in southern Italy and in Sardinia.
When made from ewe's milk, it is called Pecorino Romano; from cow's
milk, Vacchino Romano; and from goat's milk, Caprino Romano. Ro-
mano-type cheese made in Sardinia is called Sardo. Some Romano cheese
is made in the United States from cow's milk, and considerable quantities
are im****ted from Italy and Sardinia.
The cheeses are round, with flat ends; they vary in size but frequently
are about 10 inches in diameter and 6 inches thick. A single cheese
usually
weighs between 15 and 20 pounds but may weigh as much as 25 pounds.
The interior is somewhat granular and has practically no holes or eyes.
The milk usually is partly skimmed, and it may be pasteurized. It is put
into a vat, warmed to a temperature of about 90 F., and rennet is added.
If the milk is pasteurized, starter must be added. After a coagulation
period of 15 to 20 minutes, the curd is cut, and then heated with stirring
to
about 118 F. In some factories, the curd is dipped from the whey into the
hoops, which are circular and lined with cloth; in other factories, the
whey
is drained off, then the curd is stirred and part of the salt is mixed in
before
the curd is hooped. The hoops of curd are pressed, and they are turned
frequently. Sometimes in Italy the cheeses are punched with holes to aid
drainage; this practice, however, may result in growth of mold within the
cheese.
When the cheeses are removed from the press, they are immersed in salt
brine and later salt is rubbed on the surface. They are cured on shelves
at a temperature of 50 to 65 F. They are kept clean (they may be
scraped to clean them), and they are turned frequently. They may be
colored black on the surface, and may be rubbed with olive oil toward the
end of the curing period.
Romano is cured for not less than 5 months. It is used as a table cheese
after curing for 5 to 8 months, and after longer curing - usually at least
a
year - it is hard, very sharply piquant, and suitable for grating. About 8
pounds of Romano is obtained per 100 pounds of milk.
Analysis: Moisture, not more than 34 percent (usually 32 percent); fat
in the solids, not less than 38 percent; and salt, 5 to 6 percent.
from Cheese Varieties and Descriptions, USDA Handbook No. 54, 1953
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