Here is my second Parmesan, make went well. Slowly getting better with my knitting, but still not perfect. Wheel may be small compared to what will be edible, but hopefully will get enough out of it to make it worth while. In this photo it has just been oiled and off to the cave for a while. Has anyone tried a Parmesan that didn't go for an entire year? Hoping to try a little every three months to taste the change in flavor and texture. Hopefully this summer I can start making 10 gallon batches.