i am planing to make Romano or Parmesan soon, and age it for a year

LOL, make it big or several pieces

Nabil, what method will you use to skim off the cream (reduce the cream content of your milk), I pasturised my milk let it settle and used a large stainless steel spoon to try and reduce the cream. It is however a hit and miss way as I have no idea how much I reduced the cream content by. I ended with about 500 ml of cream/milk mix that I took off 20 litres of full cream milk

peter, i never skimmed my milk, because i never wanted to use the cream alone, but i can tell u how the very old people used to skim, they can do what r u doing so they end up with cream.
or they use simple seperator (see attached), and there is a way to take out butter from milk, by shaking it so much and cool it, and the butter will separated ....

back to cream, the cream is lighter than milk so it floats (first method) , and it can be spin and seperated by centrifuge method..

Cheers Nabil, I think you will have to reduce the fat content when you make Romano or Parmesan to get that hard cheese texture

Correct !