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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Al Lewis on February 01, 2016, 10:12:51 PM

Title: Year Old Parm
Post by: Al Lewis on February 01, 2016, 10:12:51 PM

Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P

Title: Re: Year Old Parm
Post by: OzzieCheese on February 02, 2016, 01:19:19 AM

Awesome... I've always shied away from doing a Parm but maybe I should shuck off the fear of the long wait and see what I can do ... You have inspired me .. A Cheese for what looks like a wonderful one..

-- Mal 

Title: Re: Year Old Parm
Post by: Al Lewis on February 02, 2016, 05:27:57 PM

When I flipped this thing to oil the bottom it had cracked everywhere.  Only the rind on the top is holding it together.  Not a problem as I planned on grating it anyway.  I tasted a small piece and it is incredible.  Well worth the wait. :P

Title: Re: Year Old Parm
Post by: Stinky on February 03, 2016, 02:38:02 AM

heh, yeah

sealed cheeses do that sometimes

it's really really annoying

Title: Re: Year Old Parm
Post by: Al Lewis on February 03, 2016, 02:05:58 PM

I'm just going to continue to age it out in the cave.  We'll see what happens. :o

Title: Re: Year Old Parm
Post by: wattlebloke on February 03, 2016, 08:25:43 PM

Quote from: Al Lewis on February 01, 2016, 10:12:51 PM

Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P

So how long drying at normal temp/humidity before you waxed it Al? And what was your reasoning? My first Parm is a month old, and as its not very thick (3cm) I'm worried about it drying out well before it is aged.

Title: Re: Year Old Parm
Post by: Al Lewis on February 03, 2016, 10:05:34 PM

I waxed mine as soon as the outside had dried completely.

Title: Re: Year Old Parm
Post by: AnnDee on February 04, 2016, 01:14:27 AM

How much longer are you planning to age the cheese? It looks so good already, a cheese for your shiny glistening cheese!

Title: Re: Year Old Parm
Post by: Al Lewis on February 04, 2016, 01:26:27 AM

Typically parms are aged 1 year to 18 months.

Title: Re: Year Old Parm
Post by: awakephd on February 04, 2016, 04:52:55 PM

Quote from: Al Lewis on February 04, 2016, 01:26:27 AM

Typically parms are aged 1 year to 18 months.

Or even longer! I have some parma-style that I made about 21 months ago; it just keeps getting better ... :)