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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Spoons on January 13, 2014, 03:25:29 AM
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I really want to make a Parmesan, but I'm limited to 8L batches. With an 8% yield, this would give me a 1.4LBS puck. If I age it naturally, I'll end up with a rind puck. I know some people have waxed or sealed their parms in the past, but I've never seen the end result.
I have a 4.5" bottomless cylindrical mould that should make a reasonably 2.5" high parm. So I want to ask if anyone has an aging suggestion? I was thinking of cream waxing (3 coats) after air drying and leave it cream waxed for about a month. Then seal it for like 12-18 months. Would this prevent the parm from developping appropriately?
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I made a 2 gallon Parmesan October of 2012 and waxed it after drying. I knew it wasn't "proper" affinage, but I wanted to see what would happen - but I also saw precedent in other posts on other cheese blogs...
It is indeed a "puck" :D
Opening in the next two months or so and I will let you know.
I'm sure other wiser board members may have other suggestions or hints...
Trent
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Opening in the next two months or so and I will let you know.
Hiya Trent your two months are up... any news? :)
Cheers, GD.
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Ha! Thanks for the reminder.
I actually forgot about it - I think I might have to open it this week!
I'll let you know!
:D
Trent
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I have a 6 month old parm from 20ltrs that has shrunk quite a bit and is pretty solid, I joked that I'll probably end up with a big rind, I didn't realise that this really was a possibility :o
When I read this thread, I vacuum packed it but now I'm not sure if I've done the right thing.
Any advice welcome.
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I made an 8l Romano and vacuum packed it after a few months. When I opened it after about a year it was nicely ripened, not too much rind, grated well. I've got a parmesan maturing away in plastic now. I know that's not the way parmesans are ripened, but at such a small size I reckon its the best way to go.
Margaret
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I've got a romano I made March 6th, 2011 from a 10 L make, but I have yet to cut into it. It spent a long time (well over a year I think), just in the ripening box. Could be all rind, could be fine! It's never had any mould problems. It's now in a vac. bag., but that was probably hopeful thinking.
- Jeff
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Not fair! Now both Trent and Jeff are keeping us in suspense. Photos and tasting notes please! :)
Cheers, GD.
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When I get back from my conference (next weekend).
I. will. open. it.
probably.
maybe.
:D
Trent
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Hey guys, if a parm is all rind just grate it and eat it. LOL It's still a great parm! ;D
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Al,
That is my plan! In fact, as I made it to be a grating cheese, all rind isn't a problem for me personally. I've just opened a 1/4 of my first Montasio wheel (it was vac bagged ages ago). Made it June 19th, 2011. It's still moist, grates well but is not a solid rock, I was quite surprised actually. Just grated a bunch of it, along with some of the bitto, and cut up some feta too. Mixed that with some cream of mushroom soup and creme fraiche and use all that as the sauce for a casserole (spiral pasta, minted peas, roast pork, cauliflower, carrot, etc). Will be going in the oven to bake soon. :)
- Jeff
Here's a photo of the piece after I've cut off a chunk to grate for the meal.
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Sounds fantastic Jeff... Too bad you live so far from California!