Sheep have been domesticated for thousands of years for the use of their meat and for their milk to drink and make cheese. Sheep's milk can be made into many varieties of cheese, from soft to hard and, depending on the additives used in production, have many flavors. Making cheese takes considerable time in the aging stages, so plan ahead. The beginning stages of the process require a lot of participation from the maker, making it an almost an all-day process.
Instructions
Making Romano Cheese
1. Warm the milk to around 90 degrees F. Add the starter culture and allow it to set up for about 15 minutes. Dissolve the rennet and then whisk into the milk. Continue whisking for several minutes.
2. Allow the milk to set up for about an hour. Cut the curds into small chunks with the knife.
3. Bring the temperature of the milk to near 115 degrees. Stir gently but constantly while you keep the milk and curds at this temperature for about 45 minutes.
4. Drain the curds and whey through a cheesecloth, separating out the curds. Using the cheesecloth to contain the curd, press the curds repeatedly to remove as much moisture as possible. Rewrap the curds in the cloth and press again. Repeat several times.
5. Soak the curds in a mild brine overnight, flipping occasionally to ensure both sides are treated.
6. Age the cheese in a cave (if you have one) or a refrigerator for several months. Flip the cheese daily and then weekly after about a month to ensure even drying.
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