Romano is an Italian hard grating cheese made near the city of Rome.  It is one of the world’s oldest cheeses and in Italy can be made from goat milk, cow milk, or sheep milk.  When made with sheep milk, it is referred to as Pecorino Romano.  There are a few differences in amounts of ingredients used depending on species of milk, but other than that the cheese is made the same way regardless of what kind of milk you’re using.  For a stronger cheese when using cow milk you may wish to use some Sheep Lipase, an enzyme that will give it a more piquant flavor.

This live, interactive session will happen at 2:00 pm MT on August 15, 2021 and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session.  The downloadable recipes will be sent a few days before the class goes live.

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

REGISTER HERE

Note:  The ingredients needed are milk (cow, goat or sheep), thermophilic culture, rennet, salt, and olive oil.