Finally I have finished processing the Romano video tutorial that I took over a month ago. I follow the recipe that is listed at the post titled Romano Cheese.
In this Romano video tutorial, I am using raw milk which was given to me by a friend. I have done some research regarding food laws here in Australia, and it is legal to make Romano, Parmesan and Gruyère with raw milk as long as you follow some guide lines. More on that in another post though.
Here is the long-awaited video tutorial. I hope you enjoy it as much as I did making it (the cheese and the video)!
I love watching your videos and reading your recipes.
I have learned so many new things about cheese making after I found your website.
1000 thanks Gavin, for your good teacher characteristics.
Danish cheese recipes are slightly different.
Gavin, howe du I write here with my name? I've created me as a cheese followers.
If I choose google in select profile, I disapear from this site 🙁
Anon, I put the white vinegar into the spray bottle straight up. No dilution. It is good for keeping mould off of your hands, and to keep the workbench and sink clean enough to make cheese on.
Gavin, do you dilute your vinegar spray?
David in Canada says
Congratulations Gavin – another excellent video tutorial for us beginners. I was amazed at how solid the curd was. David