Romano Cheese

Introduction

Making authentic Romano cheese is a complex and labor-intensive process that has been respected by cheese makers for centuries. Originating in Italy, this aged cow's milk cheese has a sharp, sharp flavor that can last for months, if not years, given the right aging conditions. From the moment the milk is sourced to the time it reaches your dinner plate, Romano cheese has a lengthy production and travel journey. In this blog post, we'll take a detailed and scientific look at how Romano cheese is crafted, aged, and transported to your favorite restaurant or grocery store. By the end, you'll have a thorough understanding of the entire cheese making process and how it ends up on your plate.

Milk & Starter Culture

The entire cheese making process begins with the raw material: milk. Milk can come from many different sources, including cows, goats, sheep, and even buffaloes. For the purposes of this blog post, we will focus on cow's milk and Romano cheese specifically.

Once the milk has been sourced, it's time to add the starter culture. This culture, which consists of lactic acid bacteria, provides the necessary acidification of the cheese mixture. When processed in this manner, the cheese mixture experiences a fermentation process, which will give it its signature flavor and texture. Adding the correct starter culture is extremely important and must be done by a highly trained expert in order to achieve the desired results.

Coagulation

Once the starter culture has been added, the cheese mixture begins coagulation. This step of the process starts with rennet, or a compound made from enzymes, being added to the cheese mixture. The rennet helps to curdle the proteins in the cheese mixture and separate the proteins from the liquid, or whey. This curdling process is important in creating the signature flavor and texture of the cheese.

Next, a series of mechanical motions are performed on the mixture in order to stretch and cut the curds. This helps to further separate the proteins from the whey, while also giving the cheese mixture its shape. After these motions are completed, the cheese mixture is heated to a certain temperature in order to further separate the proteins and whey; this is also known as cooking the curds.

Aging & Brining

After the curds have been cooked, the cheese is then aged and brined. First, the cheese is placed in a cool, dry environment in order to allow it to mature and take on a flavor profile. This aging process typically lasts anywhere from four to eight months, depending on the type of cheese being made. During this time, the cheese is monitored and flipped regularly to ensure a consistent flavor and texture.

Once the cheese has been aged for a certain period of time, it is then placed in a salt solution, or brine, for a period of two to three weeks. The brining process helps to fortify the cheese's flavor, texture, and shelf life, as well as help it better withstand the rigors of transportation. After the cheese has been brined, it is then ready to be cut and packaged for shipment.

Packaging & Transportation

Once the cheese has been properly aged and brined, it must then be carefully packaged and transported to its destination. This includes wrapping the cheese with food-grade paper and then enclosing it in a bulking plastic wrap. Doing so helps to protect the cheese and ensure its freshness during its journey.

The cheese will then be placed onto pallets and loaded onto a truck for delivery. The temperature of the truck will be carefully monitored during this time, as Romano cheese is particularly sensitive to heat. The cheese must never exceed a temperature of 55°F (12.78°C), so the driver must take measures to ensure this safety threshold is never breached. The cheese must also be delivered within a certain time frame in order to maintain its freshness.

Serving

Once the cheese has been delivered safely, it's ready to be served. Romano cheese can be grated, slivered, or cubed, depending on the recipe. It pairs well with a variety of dishes and can be added to sauces, soups, pizzas, salads and more for an extra kick of flavor.

Conclusion

Romano cheese is a beloved cheese product with a long and storied history. From the moment the milk is sourced to the time it reaches your dinner plate, Romano cheese has a lengthy production and travel journey. In this blog post, we explored the process of making Romano cheese – from the starter culture to the brining and packaging process – to gain a better understanding of how it is crafted and travels to a dinner plate. Armed with this new knowledge, you'll be able to appreciate the craft of cheese making and the complexity of flavors that are present in your favorite dishes.