It's been over six months since I made a Romano cheese. I enjoy making / storing / eating the hard cheeses more than the soft ones. The big difference for me is that to make a little romano wheel takes 5 days. Most of that is drying time before being vacuum sealed. It breaks the work up into manageable chunks. Storing the cheese is fun because you get to keep checking in on it while in the cheese fridge. Finally, eating a cheese that has 6 months a to a year of real age on it is intense! We like to describe it as "a hint of foot". I love shaving it on all of our pastas, pizzas and breads. These cheese store well and can go for years.