Looks great Ann! AC4U
IMO, raw milk is the only way to go. Yes, it is expensive for me but I don't have to use Calcium Chloride anymore and the results are always far superior to p/h milk. The only thing I do now is a low temperature pasteurization for young cheeses. Anything aged eight weeks are longer, full raw all the way.
Thank you John. I agree with you, I normally use only raw milk but there was few times which local milk supplier sent gallons of milk for me to try and I supposed now we know the difference.
They age the Italian stuff 1 year minimum, 18 months for export to Canada. I guess there's a reason. The one I did was also alright but no where near the awesome taste of real Parmigiano Reggiano. Looks like you did manage to save it though Ann. Great job! AC4U! 
Thank you Al. I think with more time it will get better, I am hopeful now. I vac seal it and age it longer now, hopefully after 3-4 months it will get even better. What is funny, the PH milk parm has a lot of more crunchies than the raw milk but really lacking in taste, so I will start using it now for cooking. I actually was not planning on cutting it opened but after taking a core sample, I decided it was time
