Author Topic: Wayne's Cheese: Parm031509  (Read 2475 times)

Offline DeejayDebi

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Re: Wayne's Cheese: Parm031509
« Reply #15 on: April 24, 2009, 09:54:29 PM »
Very lovely cheese Wayne! Perfect color too!


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Offline Wayne Harris

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Re: Wayne's Cheese: Parm031509
« Reply #16 on: April 27, 2009, 09:24:32 PM »
I cut this wheel up today.

This was a dense wheel that was tough to cut. Good rind developement. The smell was powerful and the texture was dryish when compared to other types i have made.  I would describe it as dense, but ever so slightly damp.  A tiny bit salty. (too long in the brine?)
The curd was almost 100% closed.

The taste and smell was spot on.  Very very good. My wife grated the wedge and melted it over her grilled chicken leftovers.

I cannot wait till december when its 10 months.

Wayne A. Harris - in vino veritas

Offline DeejayDebi

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Re: Wayne's Cheese: Parm031509
« Reply #17 on: May 02, 2009, 12:50:29 AM »
Sounds wonderful Wayne! Parmesian tends to be salty. When it ages the salt will be balanced by the sharpness of its bite. Looks like a real winner to me!