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Author Topic: Minimum size for Parm  (Read 264 times)

Offline flac

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Minimum size for Parm
« on: January 05, 2013, 05:38:04 PM »
What is a minimum size for a parm? I am just starting to experiment with firm and hard cheeses. I don't have much equipment so I made one gal (US) batches of cheddar and parm.

They pressed into approximately 4x1.5 inch wheels. Is the parm going to dry out too much as I age it?
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Online linuxboy

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Re: Minimum size for Parm
« Reply #1 on: January 05, 2013, 05:52:54 PM »
Depends how you age it and for how long. In a bag? No. Wax? Not too much. Other ways? Too much moisture loss.
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Offline flac

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Re: Minimum size for Parm
« Reply #2 on: January 05, 2013, 06:11:30 PM »
Alright, thanks!
I was planning on just doing an oil rub on the rind, but I will have to hold off on that until I make a bigger wheel.
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Online linuxboy

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Re: Minimum size for Parm
« Reply #3 on: January 05, 2013, 06:26:04 PM »
Oil conditions the rind. Slows down the moisture loss, but not extensively enough for a small wheel. Appropriate for a full traditional parm wheel, but not for small pucks like a 1-lber.
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