Author Topic: Parmesan from 8L batch. Is it possible?  (Read 183 times)

Offline Spoons

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Parmesan from 8L batch. Is it possible?
« on: January 12, 2014, 09:25:29 PM »
I really want to make a Parmesan, but I'm limited to 8L batches. With an 8% yield, this would give me a 1.4LBS puck. If I age it naturally, I'll end up with a rind puck. I know some people have waxed or sealed their parms in the past, but I've never seen the end result.

I have a 4.5" bottomless cylindrical mould that should make a reasonably 2.5" high parm. So I want to ask if anyone has an aging suggestion? I was thinking of cream waxing (3 coats) after air drying and leave it cream waxed for about a month. Then seal it for like 12-18 months. Would this prevent the parm from developping appropriately?
- Eric


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Offline DrChile

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Re: Parmesan from 8L batch. Is it possible?
« Reply #1 on: January 15, 2014, 12:37:06 AM »
I made a 2 gallon Parmesan October of 2012 and waxed it after drying.  I knew it wasn't "proper" affinage, but I wanted to see what would happen - but I also saw precedent in other posts on other cheese blogs...
It is indeed a "puck"   :D
Opening in the next two months or so and I will let you know.

 I'm sure other wiser board members may have other suggestions or hints...

Trent