Author Topic: Parma # 2 - a success!  (Read 185 times)

Offline awakephd

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Parma # 2 - a success!
« on: April 17, 2015, 05:43:29 PM »
I just cut into a parma that has been aging for a few days over a year (made on 4/14/14). As you can see in the first picture, I had waxed it after two months or so -- it was not large enough to feel comfortable leaving it unwaxed for the whole year. Also in the picture, you'll see a little flaw in the wax (lower right) where a bit of mold got it; this had created a small soft spot. But other than that ... as you can see in the second picture, it turned out extremely well. Still sliceable, but also grates well. And the flavor -- wow! Even without any lipase, it has that nice parma tangy-ness. A success!
-- Andy

Offline Kern

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Re: Parma # 2 - a success!
« Reply #1 on: April 17, 2015, 06:30:23 PM »
Looks good!   ^-^  A cheese for your efforts.

Online Shane

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Re: Parma # 2 - a success!
« Reply #2 on: April 17, 2015, 07:33:44 PM »
Looks great. I look forward to making one in the future. Another cheese from me.

Shane

Offline awakephd

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Re: Parma # 2 - a success!
« Reply #3 on: April 17, 2015, 07:47:35 PM »
Thanks! I have a Romano in the cave, with only 10 months to go before it's ready. Hopefully this one will last a while -- I kept a quarter out, and sealed up the other three to go back in the cave.
-- Andy

Online Shane

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Re: Parma # 2 - a success!
« Reply #4 on: April 17, 2015, 07:51:15 PM »
Very good. How much milk was in that make? It looks like it is a decent size.

Shane

Offline LoftyNotions

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Re: Parma # 2 - a success!
« Reply #5 on: April 17, 2015, 10:51:13 PM »
A cheese-worthy cheese, Andy. Only 8 months until I can cut mine.  ;)

Larry

Offline awakephd

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Re: Parma # 2 - a success!
« Reply #6 on: April 18, 2015, 09:30:22 AM »
Shane, this was a 3-gallon make. As I've found with all three of the parma-types I've done, the lower-fat milk plus the higher cook temps results in a smaller yield, so this is smaller than any other 3-gallon make I've ever made. I used the recipe in Rikki Carroll's book, but used 3/16 tsp TA061 and 1/32 tsp LH100.
-- Andy

Offline H-K-J

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Re: Parma # 2 - a success!
« Reply #7 on: April 18, 2015, 10:51:28 AM »
Very nice looking cheese.
AC4U ;D
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Offline Al Lewis

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Re: Parma # 2 - a success!
« Reply #8 on: April 18, 2015, 10:52:55 AM »
Looks great Andy!  Hope mine turns out that good! AC4U!!
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Offline Danbo

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Re: Parma # 2 - a success!
« Reply #9 on: April 18, 2015, 01:37:40 PM »
Great looking cheese! :-) AC4U

Offline awakephd

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Re: Parma # 2 - a success!
« Reply #10 on: April 18, 2015, 02:33:45 PM »
Thanks, all! I have to confess I keep sneaking little slices of this -- just so good -- but if I don't quit, this is not going to last as long as planned ...
-- Andy

Online Shane

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Re: Parma # 2 - a success!
« Reply #11 on: April 18, 2015, 04:08:37 PM »
Shane, this was a 3-gallon make.

Thanks Andy. Interesting about the yield. I think I've read this mentioned elsewhere also.

Shane

Offline Stinky

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Re: Parma # 2 - a success!
« Reply #12 on: April 19, 2015, 06:32:07 PM »
Oo, pretty! +c
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Offline OzzieCheese

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Re: Parma # 2 - a success!
« Reply #13 on: April 20, 2015, 01:31:21 AM »
Oh Argh ! A cheese in the wind for ye efforts...  just getting ready of Pirates of the caribbean
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