How to make Pecorino Romano at home using Raw Milk

Pecorino Romano is a PDO certified cheese that uses raw ewes milk and lamb paste rennet. It is also heavily salted.

The raw milk for this cheese was provided by Graham Strong, owner of Arcadia Saltbush Lamb. He is experimenting milking ewes from his flock to produce sheep's milk cheeses and kindly donated some of his milk to me for testing purposes. Link to Graham's Facebook page; facebook.com/arcadiasaltbush/

In my version of Pecorino Romano, I am using raw ewes milk, but also adhering to the ASNZ Food Standards Code 4.2.4 section 16 for making cheese with raw milk in Australia. Here is a link to the code; legislation.gov.au/Details/F2017C00335

Please help contribute to translations and subtitles for this video: youtube.com/timedtext_video?ref=share&v=jyK…

Starter culture used SACCO MOT92; littlegreenworkshops.com.au/product/thermophili…

Rennet Chymax Plus IMCU 200; littlegreenworkshops.com.au/product/rennet-liqu…

I recommend our Italian Cheese kit for this cheese; littlegreenworkshops.com.au/product/italian-che…

Check out my other cheese tutorials; youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuD…

Help fund the next cheese making video by pledging your support at Patreon; patreon.com/greeningofgavin

Curd Nerd Newsletter; littlegreenworkshops.com.au/newsletter/

My First cheese-making eBook, "Keep Calm and Make Cheese" littlegreenworkshops.com.au/product/keep-calm-m…

My Second cheese-making book, "Keep Calm and Make More Cheese" littlegreenworkshops.com.au/product/keep-calm-a…
Little Green Cheese Podcast, visit littlegreencheese.com/podcast

Facebook;
facebook.com/TheCheesemanTV/ or
facebook.com/LittleGreenWorkshops/