I made Parmesan # 2 following the 200 easy cheeses recipe Friday. I used 3.75 gallons of my favorite P/H milk, being too lazy to make the trip to get raw. The make went pretty much according to schedule until the cooking phase when My stove started acting up and took 90 minutes to reach 124 degrees rather than the scheduled 60. Draining and pressing were nominal. First pressing was at 70 pounds/ 1.4 psi, the second at 150 pounds/ 3 psi. After a night in the press, into the saturated whey brine (cooled after making ricotta) in the cave for a day.
Two brining observations: The cheese did not float in the brine. Whey brine is less dense than Coming out of the brine was a bit slimy. Missing calcium from making ricotta, right?
Nubbin city - took some coaxing out of the mold.