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Moldiness in Romano Cheese^*

Department of Bacteriology and Hygiene, Michigan State College, East Lansing, Michigan

ABSTRACT

INTRODUCTION

A factory manufacturing Cacio Pecorino Romano cheese, more commonly known as Romano cheese, from cows' milk reported that they were having considerable trouble with mold developing in the center of many of the cheeses. Inasmuch as this was undesirable in this type of cheese, they were anxious to find the cause and remedy the condition. Several cheeses in which the mold was present in the center and several cheeses in which no mold was present were submitted for study and analysis.

In making Romano cheese the procedure usually followed is to soak the cheese in a 30° salometer brine for about 3 days. After this the cheese is removed from the brine and salt is rubbed into it every day for four days. The cheese maker at this particular factory had punched the cheese full of holes to allow greater penetration of the brine. After the cheese had been removed from the brine and stored for aging, the holes permitted the air as well as mold spores to enter the cheese.

^* Journal Article No. 222 (n.s.) from the Michigan Agricultural Experiment Station.