I'm ready to make my first parmesan! I receive 2 gallons of raw cow milk every Monday and I'm looking for recommendations for my first venture into thermophillic cheeses. Could anyone give me a nice recipe for a long aged parm? I have lipase and the thermophillic pack from New England Cheesemaking, I also have a Meso 2, 3 and an Aroma B. A Danisco 4001, 4002, Flora Danica. I don't have access to purchase any other thermophillic cultures by Tuesday. I'm planning on a long aging process. I currently have 2 goudas, 2 cheddars aging (the 1st cheddar I cracked at 6 weeks (yeck!) and resealed). I made my first batch of crottin yesterday from goat milk and they are looking really nice, dumped into molds after an 20 hour wait and I used MA 4001 and a little splash of aroma B with Geo and PCA. I've pasteurized to 145 on the goudas.
It's hard with the aged cheeses, you have to wait so long to taste your cheese. Crossing my fingers for the Crottins and my aging crew!