So, this is my first post, been making cheese for a while. Today I made my first parm, and also for the first time I used an old copper kettle that I have. The kettle is BIG and OLD as you can see from the pictures below. Yesterday I cleaned it thoroughly with a vinegar and salt solution and this morning I washed it with hot water and also disinfected it with a standard bleach solution. There is no getting all of the patina off of this pot, and if it ever had a tin or nickel coating on it, its not there any longer. My 8 gal. parm make went well except ... the cheese has an ever-so-slight green tint, obviously from the copper. After some googling, I convinced myself not to worry too much about copper toxicity (or should I be?) because the curd was pulled from the kettle at a PH of 6.3 which should not be acidic enough to react with the copper too much. Unless the consensus is that this should go in the dust bin, does anyone have advise on how to get the rind to 'overcome' the green tint? Normally, I would not do anything to a parm rind except salt and maybe oil. But in my head, this is a cosmetic issue. I added 9 drops of annatto into this make, so I am thinking that after long aging the inside might obtain the right hue ... Also, this might come out of the brine looking just fine ... I am always amazed at these albino looking cheeses that somehow look yellow a few weeks later. Thanks for any help and cheers all!