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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: GlennK on December 18, 2013, 09:11:10 PM
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My one month old Parmesan has faint, moisture layer on the outside. Usually on the side that's down. Not much, but I can feel it and see the sheen of the moisture. My cave is a steady 53F and 78% Humidity. I haven't been wiping it off because I thought it might be normal. Is it?