Vacchino Romano cheese is a hard, salty Italian cheese made from cow’s milk. It has a milder taste compared to its sheep’s milk counterpart, Pecorino Romano, and goat’s milk version, Caprino Romano. The flavor of Vacchino Romano is less sharp and more subtle, with a slightly yellowish color due to the natural coloration of cow’s milk. This cheese is perfect for grating over pasta, soups, and salads, and it can also be shaved onto cooked dishes and cream sauces.
Introduction to Vacchino Romano Cheese
Vacchino Romano cheese originates from Rome, Italy, and has been made for over 2000 years. The process of making this cheese is similar to that of Parmesan, but with some differences in the type of milk used and the aging process. Making Vacchino Romano at home is moderately challenging and requires some specialized equipment and patience, as the cheese needs to be pressed, stored, and aged for several months to develop its characteristic flavor and texture.
Recipe for Making Vacchino Romano Cheese at Home
Ingredients
- 8 liters (2.1 gallons) of full cream fresh cow’s milk
- 1/4 teaspoon thermophilic starter culture
- 5 ml liquid rennet diluted in 1/4 cup water
- Lipase (optional, as per manufacturer’s instructions)
- Brine solution (saturated)
Equipment Needed
- Large pot for heating milk
- Thermometer
- Straight blade knife for cutting curds
- Whisk
- Cheese cloth
- Hard cheese mold
- Cheese press or weights
Instructions
1. Heat the Milk & Add Culture
- Warm the milk to 32°C (90°F).
- Add the thermophilic starter culture and stir thoroughly.
- If using lipase, add it now and stir well.
- Cover the pot and let the milk ripen for 60 minutes, maintaining the temperature at 32°C (90°F).
2. Add Rennet
- Add the diluted rennet to the milk and stir thoroughly.
- Let the milk sit for 30-45 minutes until a soft curd forms, ensuring the temperature remains at 32°C (90°F).
3. Cut the Curd
- Check for a clean break, then cut the curd into 1 cm cubes.
- Let the curds rest for 10 minutes to firm up.
4. Heat the Curds
- Gradually heat the curds to 47°C (117°F) over 45 minutes, stirring regularly to reduce the curds to the size of rice grains.
5. Drain the Curds
- Line a cheese mold with cheese cloth.
- Ladle the curds into the mold.
6. Press the Cheese
- Press the cheese at 3.5 kg (8 lbs) for 30 minutes, then remove, turn, and redress the cheese.
- Increase the weight slightly and press for another 30 minutes. Repeat this process for 5-6 hours, gradually increasing the weight to 7 kg (15 lbs), turning the cheese every 30-60 minutes.
- Ensure the cheese stays at a temperature of 30-34°C (85-93°F) during pressing.
7. Brining and Aging
- Soak the cheese in a saturated brine solution for 24 hours, turning it periodically to ensure even coverage.
- Remove the cheese from the brine, wipe off excess brine, and let it dry for 24 hours.
- Age the cheese at 85% humidity and 14°C (57°F). Turn the cheese daily for the first two weeks and remove any mold that forms with a brine-dampened cloth.
- After two months, rub the cheese with olive oil to prevent the rind from drying out. Continue to do this periodically as needed.
- Age the cheese for at least 10 months, preferably 12 months, for the best flavor. The cheese can be aged for up to 24 months for a stronger taste.
Taste, Texture, and Pairings
Taste
Vacchino Romano has a milder taste compared to Pecorino Romano and Caprino Romano. It is slightly salty with a subtle, less sharp flavor.
Texture
The texture of Vacchino Romano is hard and grainy, making it ideal for grating.
Smell
The cheese has a pleasant, slightly pungent aroma, not as strong as aged Parmesan but still quite noticeable.
Food Pairings
Vacchino Romano is versatile and can be used in various dishes:
- Grated over pasta, soups, and salads
- Shaved onto cooked dishes and cream sauces
- Paired with fruity wines like Riesling and Prosecco
By following this guide, you can create your own Vacchino Romano cheese at home and enjoy its unique flavor and texture in your favorite dishes.
Troubleshooting Guide for Making Vacchino Romano Cheese
| Issue | Possible Causes | Solutions |
|---|---|---|
| Milk does not coagulate | – Old or pasteurized milk beyond usefulness – Unviable or old rennet | – Use fresh, high-quality milk – Purchase new rennet |
| Curds won’t knit together | – Improper temperatures – Using UHT pasteurized milk – Curds got too hot or didn’t get hot enough before stretching | – Maintain proper temperatures (160-170°F for stretching) – Use low-temperature pasteurized milk – Adjust heating/cooling times |
| Curds disintegrate when stirring | – Cutting curds too small – Not cooking curds long enough – Not stirring curds frequently or vigorously enough | – Cut curds into 1 cm cubes – Cook curds to the proper temperature (117°F) – Stir curds regularly and vigorously |
| Low yield | – Milk composition issues – Improper acidification – Insufficient draining/pressing | – Use high-quality milk – Adjust ripening time and culture amounts – Ensure proper draining and pressing |
| Cheese is too dry or crumbly | – Over-acidification – Excessive pressing – Improper aging conditions | – Adjust ripening time and culture amounts – Reduce pressing weight and duration – Maintain proper humidity and temperature during aging |
| Cheese is too salty | – Over-brining – Improper brine solution | – Reduce brining time – Use correct brine solution (2.25 lbs salt per gallon of water) |
| Mold growth during aging | – Improper humidity or temperature – Lack of air circulation – Contamination | – Maintain 75-85% humidity and 55-60°F temperature – Ensure proper air flow – Practice good sanitation |
| Cheese doesn’t develop desired flavor | – Insufficient aging time – Improper ripening conditions – Lack of lipase enzyme | – Age for at least 10-12 months, up to 24 months – Adjust humidity, temperature, and air flow – Add lipase enzyme for stronger flavor |
This table covers common issues that may arise during the Vacchino Romano cheesemaking process, along with their potential causes and recommended solutions. By following these troubleshooting tips, you can improve your chances of producing a high-quality Vacchino Romano cheese at home.