Author Topic: Year Old Parm  (Read 192 times)

Offline Al Lewis

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Year Old Parm
« on: February 01, 2016, 04:12:51 PM »
Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P
« Last Edit: February 01, 2016, 06:56:19 PM by Al Lewis »
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Online OzzieCheese

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Re: Year Old Parm
« Reply #1 on: February 01, 2016, 07:19:19 PM »
Awesome... I've always shied away from doing a Parm but maybe I should shuck off the fear of the long wait and see what I can do ... You have inspired me .. A Cheese for what looks like a wonderful one..

-- Mal 
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Offline Al Lewis

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Re: Year Old Parm
« Reply #2 on: February 02, 2016, 11:27:57 AM »
When I flipped this thing to oil the bottom it had cracked everywhere.  Only the rind on the top is holding it together.  Not a problem as I planned on grating it anyway.  I tasted a small piece and it is incredible.  Well worth the wait. :P
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Offline Stinky

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Re: Year Old Parm
« Reply #3 on: February 02, 2016, 08:38:02 PM »
heh, yeah

sealed cheeses do that sometimes

it's really really annoying
It's probably a pathogen.

Offline Al Lewis

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Re: Year Old Parm
« Reply #4 on: February 03, 2016, 08:05:58 AM »
I'm just going to continue to age it out int eh cave.  We'll see what happens. :o
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Offline wattlebloke

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Re: Year Old Parm
« Reply #5 on: February 03, 2016, 02:25:43 PM »
Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P
So how long drying at normal temp/humidity before you waxed it Al? And what was your reasoning? My first Parm is a month old, and as its not very thick (3cm) I'm worried about it drying out well before it is aged.

Offline Al Lewis

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Re: Year Old Parm
« Reply #6 on: February 03, 2016, 04:05:34 PM »
I waxed mine as soon as the outside had dried completely.
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Offline AnnDee

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Re: Year Old Parm
« Reply #7 on: February 03, 2016, 07:14:27 PM »
How much longer are you planning to age the cheese? It looks so good already, a cheese for your shiny glistening cheese!
Ann

Offline Al Lewis

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Re: Year Old Parm
« Reply #8 on: February 03, 2016, 07:26:27 PM »
Typically parms are aged 1 year to 18 months.
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Offline awakephd

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Re: Year Old Parm
« Reply #9 on: February 04, 2016, 10:52:55 AM »
Typically parms are aged 1 year to 18 months.

Or even longer! I have some parma-style that I made about 21 months ago; it just keeps getting better ... :)
-- Andy