Author Topic: First Parmesean  (Read 1703 times)

cbenner33

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First Parmesean
« on: November 15, 2017, 04:57:24 PM »
So we opened up our little 1.5 lb block of parm the other day. It aged for exactly 11 1/2 months (I couldn't wait the final 2 weeks). Texture was great, smell was great taste was off just a bit. I suspect that since this was a small batch that most of it was rind and thus has less paste to eat throwing off the flavor. It was still a tasty cheese nonetheless.


Offline GortKlaatu

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Re: First Parmesean
« Reply #1 on: November 15, 2017, 06:36:20 PM »
Congrats for waiting that long....it's HARD to do!

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

timsumrall

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Re: First Parmesean
« Reply #2 on: November 16, 2017, 12:26:24 AM »
50/52 = 96% have "A" cheese

Looks amazing sorry about the taste. I offer a free disposal service  8)


cbenner33

  • Guest
Re: First Parmesean
« Reply #3 on: November 29, 2017, 03:38:44 PM »
On a side note, We only at half the block and I vacuum packed the other half for 6 more months to see how the flavor develops.

Offline Al Lewis

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Re: First Parmesean
« Reply #4 on: November 29, 2017, 04:24:18 PM »
Outstanding cheese and patience.  AC4U!!
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

cbenner33

  • Guest
Re: First Parmesean
« Reply #5 on: December 01, 2017, 04:10:09 PM »
I am debating between opening my 3 lb batch at the end of 1 year (Jan 2018) or leaving it for an additional year as Andy (AwakePhd) suggests on other threads. Oh my god the heartache of having to choose.

To open the cheese or not to open the cheese? That IS the question...

Chris