I've been working in the furnace that is Houston Texas all summer. My home in Cleveland, I'm told, has also been hot this summer.
So here I am in my office, and I get an urgent call from my wife, stating that my my Cleveland garage based cheese cave temp was no longer 57 F, but instead was now climbing through 77 F. (ended up north of 88 F)
She assures me that this was not the case in the morning...
I immediatly instructed her to move the 3 22lb wheels of parm and associated smaller portions of cheddar (and all my wine) to my basement which is around 65 F.
Something obviously 'let go' in my cave..
So, my question is this. Did I just kill my parms?
I've read that bad things happen to parm above 70 F. While I am sure that the core of my parms never reached 77 F, the outer inch or two most certainly did.
Hmmm.