My new (2nd) Parmesan - Quite happy with it!

[GoudaGirl13]

Here is my second Parmesan The last one was a year and a half ago.
This one is about 2lb 7 oz. (1112 g)
I made it using Ricki Carol's online recipe for pasteurized milk but I added Lipase, which I think intensifies the flavour in the final product -
http://www.cheesemaking.com/Parma1.html

I also allowed the cheese to relax in a covered container for a couple days after taking it out of the press before brining (which I didn't do before brining with my last Parm. This cheese has a nice overfeel to it, quite dense and, somehow, just "right". I dried it briefly (a couple hours) after the brine before I waxed it.

Now to wait..................

Must make another (or two) so this one doesn't feel too lonely.

Jo

[Danbo]

Absolutely perfect - smooth and nice (including the black wax)!

You have got to have a cheese...

:-) Danbo

[LoftyNotions]

A cheese for your really nice result, GoudaGirl. I like that recipe a lot. I used bits and pieces of it in my mashup.

Luckily you still have part of your first Parm to tide you over while you wait.

Larry

[John@PC]

I made it using Ricki Carol's online recipe for pasteurized milk but I added Lipase, which I think intensifies the flavour in the final product

I'm ready to do another hard Italian and I like the idea of using Lipase (which I love).  Is there some risk letting the cheese "rest" that long before brining as far as pH is concerned?  Or maybe a better question is should you let it "rest" until surface pH is at your target? 

[LoftyNotions]

The 2 day rest is something Jim Wallace recommends in both his Parm recipes on NE Cheese, so it's probably a fine way to do it.

The other recipes I've seen tend to recommend starting brining at pH 5.3 to 5.4. The two I've made I've started salting after pressing over-night.

I wonder if his recommendation is specific to the cultures he uses? In one recipe he uses C201, and in the other, he uses Y1 Yogurt culture.

In 1-1/2 years, GoudaGirl will be able to describe the difference to us.

Larry

[Al Lewis]

Beautiful cheese!!  Great job!!  AC4U!!

[GoudaGirl13]

Thank you!! Made another since my lastt visit. It's sitting for it's second day before it goes into the brine tomorrow morning. It smells wonderful already!! (due to the lipase?)

It definitely seems to "spread out a bit" during the 2 days of rest...not alot, but it definitely does. I will measure it against the mold and see how much it spread or "flattened". I have been careful to watch and control moisture levels in my container and temps. The last one also spread a bit.

Thanks for all the extra comments, cheeses and info. It's great to talk cheese with all of you wonderful cheesey people!

[awakephd]

Yes, I think it is the lipase -- any time I've made a cheese with lipase, it starts off with much more aroma. I just made a Romano-style with lipase, and it too smells wonderful ...

[bill shaver]

bravo!...hope it tastes good.....

[Stinky]

It does look nice, although to me the black wax always looks rather poisonous.