First Parmesean

[cbenner33]

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.

[GortKlaatu]

Congrats for waiting that long....it's HARD to do!

[timsumrall]

50/52 = 96% have "A" cheese

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

[cbenner33]

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.

[Al Lewis]

Outstanding cheese and patience.  AC4U!!

[cbenner33]

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