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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: High Altitude on August 22, 2013, 02:17:47 PM

Title: First Parmesan - opened!
Post by: High Altitude on August 22, 2013, 02:17:47 PM
My first Parmesan is finally ready (actually opened it a few weeks ago)!

Used a sharp lipase in this 2 lb make, and let it age 7 months as directed in Mary Karlin's recipe.  I oiled it at 3 months, though I will do so much earlier (like at 1 month) next time.  Small wheels like this dry out substantially, I have discovered. 

Glad I used the sharp lipase for extra "flavor" I prefer.  I also made 2 other small wheels to experiment with no lipase and mild, so I will soon see how they compare.  I will probably bag them and age out til Christmas at this point.  Is it okay to bag an oiled parm??

Had to use the food processor to grate this one because it was just too hard for the hand grater...oh well, that's what Ina Garten does  :o so it must be okay.
Title: Re: First Parmesan - opened!
Post by: JeffHamm on August 22, 2013, 03:51:06 PM
A cheese to you for such a fine looking parm!  You should age 1/2 that wheel out to over a year though, as I think parm really improves with extended aging.  Especially as you have more on the way, and it does take awhile to use up a grating cheese.  In fact, with two more wheels coming up, you could plan on bagging and forgetting some of each to get them out to 18 months or even 2 years!  Anyway, before I start suggesting you just put them in a time vault and instruct your family to open these after five generations, I'll just say wonderful looking result.  Well done.

- Jeff
Title: Re: First Parmesan - opened!
Post by: High Altitude on August 22, 2013, 03:59:49 PM
Thanks Jeff!  We eat enough Parm that I will make a little wheel once a month just to keep up with our consumption rate...now that I know they turn out good.

I will bag the other two straight away then, and only open one of them for visiting family at Christmas.  The other (with no lipase) I will age out for 18 months.  Should get some added flavor, even minus the lipase, by then I hope.

Cheers!
Title: Re: First Parmesan - opened!
Post by: Mike Richards on August 22, 2013, 09:08:18 PM
I agree, it looks great.  I have yet to make a parm, though I hope to make a massive one in a week.  Hopefully mine will turn out as well as yours has.
Title: Re: First Parmesan - opened!
Post by: Vina on August 23, 2013, 05:23:30 AM
that is really great looking parm! fantastic!
Title: Re: First Parmesan - opened!
Post by: Boofer on August 23, 2013, 09:33:32 AM
Beautiful cheese, beautiful pictures. A cheese for your success. Nicely done. :)

-Boofer-
Title: Re: First Parmesan - opened!
Post by: High Altitude on August 23, 2013, 10:28:10 AM
Thanks Boofer  ;D!  and Mike and Vina too :-).

Mike, you must start a thread on your massive parm!  Can't wait to "see" how it turns out!
Title: Re: First Parmesan - opened!
Post by: MrsKK on August 26, 2013, 02:43:11 PM
Great job!  It looks lovely.