Here is my second Parmesan The last one was a year and a half ago.
This one is about 2lb 7 oz. (1112 g)
I made it using Ricki Carol's online recipe for pasteurized milk but I added Lipase, which I think intensifies the flavour in the final product - http://www.cheesemaking.com/Parma1.html
I also allowed the cheese to relax in a covered container for a couple days after taking it out of the press before brining (which I didn't do before brining with my last Parm. This cheese has a nice overfeel to it, quite dense and, somehow, just "right". I dried it briefly (a couple hours) after the brine before I waxed it.
Now to wait..................
Must make another (or two) so this one doesn't feel too lonely.