Author Topic: My second Parmesan  (Read 669 times)

Offline Cheesemkr

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My second Parmesan
« on: February 25, 2012, 12:12:17 PM »
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.

Andy


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Offline DeejayDebi

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Re: My second Parmesan
« Reply #1 on: February 25, 2012, 12:52:51 PM »
Andy-
A very young parmesan taste much like a aged mozzarella which probably doesn't help you much. It will be mild in flavor and smell, will not grate well but still good - just blah. It will be much better if you can hold out for at least 6 to 8 months. A 3 month parm is practically tasteless compared to what it will be. It is not like a cheddar which has some flavor up front (albeit small) but gets better with age. It has almost no flavor like mozzarella and the flavor developes it's with time. To keep from loosing your cheese vacuum seal it after a few months - especially after it has been cut.
« Last Edit: February 25, 2012, 01:00:29 PM by DeejayDebi »

Offline Cheesemkr

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Re: My second Parmesan
« Reply #2 on: February 25, 2012, 01:15:34 PM »
The smell right now is fantastic even though this little guy is only 4 days old.  However, I will take your advice and not touch it for atleast 6 months.

Andy

Offline DeejayDebi

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Re: My second Parmesan
« Reply #3 on: February 25, 2012, 01:53:14 PM »
You won't regret it! A 6 month parm is a very enjoyable cheese IMHO. But then I grew up eatting it at least a year old and waxed with a big string on it hanging over the deli counter in th neighborhood grocery store. I don't think I ever had cheddar until I was 18 and out on my own.