Glenn,
Did you use any lipase in the recipe? I made a parma style back in January from the recipe in Carroll's book, and coming up on 9 months now, it is still rather bland. Texture is right, grates nicely, and has a *little* of the taste I'd like to get, but still a long way from what I'd hoped. I'm hoping maybe it will improve by 12 months -- still have half continuing to age in the cave -- but ultimately I think I'm going to need to make it with lipase to be satisfied.