I thought Romano cheese had to be made from milk of sheep?
Please educate me. :)
It very well may need sheep’s milk to be truly authentic. I don’t live in some alpine village in Italy either. I just followed a recipe that called for milk (any kind). The critical thing is adding lipase powder and the right culture. Ends up tasting like the real deal - but better. Seems like all home cheese so far is outstanding. Of course, we’re using very rich Jersey raw milk and the curds are a nice buttery yellow all by themselves even without adding annatto colorant. The curds made by the cheddaring process are worth killing for; squeaky, cheesy and buttery.