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?