Yesterday I made my first Parmesan and things went pretty well. I have attached a photo of the cheese below. The only problem that I had, and it could be a big one is my yield isn't as high as I thought it would be. I used 2 gallons of 2% store bought milk, the recipe said you will yield 2 pounds and I'm actually at 1 lb 12.7oz before brining. I think my pressing weight was a little off and I was supposed to take it out of the press 3 hours sooner, but an issue came up. Is there anything I can do to save it as I think too much whey was extracted? Should it be waxed or brined for less time?