Parma # 2 - a success!

[awakephd]

I just cut into a parma that has been aging for a few days over a year (made on 4/14/14). As you can see in the first picture, I had waxed it after two months or so -- it was not large enough to feel comfortable leaving it unwaxed for the whole year. Also in the picture, you'll see a little flaw in the wax (lower right) where a bit of mold got it; this had created a small soft spot. But other than that ... as you can see in the second picture, it turned out extremely well. Still sliceable, but also grates well. And the flavor -- wow! Even without any lipase, it has that nice parma tangy-ness. A success!

[Kern]

Looks good!   ^-^  A cheese for your efforts.

[shaneb]

Looks great. I look forward to making one in the future. Another cheese from me.

Shane

[awakephd]

Thanks! I have a Romano in the cave, with only 10 months to go before it's ready. Hopefully this one will last a while -- I kept a quarter out, and sealed up the other three to go back in the cave.

[shaneb]

Very good. How much milk was in that make? It looks like it is a decent size.

Shane

[LoftyNotions]

A cheese-worthy cheese, Andy. Only 8 months until I can cut mine.  ;)

Larry

[awakephd]

Shane, this was a 3-gallon make. As I've found with all three of the parma-types I've done, the lower-fat milk plus the higher cook temps results in a smaller yield, so this is smaller than any other 3-gallon make I've ever made. I used the recipe in Rikki Carroll's book, but used 3/16 tsp TA061 and 1/32 tsp LH100.

[H-K-J]

Very nice looking cheese.
AC4U ;D

[Al Lewis]

Looks great Andy!  Hope mine turns out that good! AC4U!!

[Danbo]

Great looking cheese! :-) AC4U

[awakephd]

Thanks, all! I have to confess I keep sneaking little slices of this -- just so good -- but if I don't quit, this is not going to last as long as planned ...

[shaneb]

Shane, this was a 3-gallon make.

Thanks Andy. Interesting about the yield. I think I've read this mentioned elsewhere also.

Shane

[Stinky]

Oo, pretty! +c

[OzzieCheese]

Oh Argh ! A cheese in the wind for ye efforts...  just getting ready of Pirates of the caribbean

[DiamondDaveMg]

I just cut into a parma that has been aging for a few days over a year (made on 4/14/14). As you can see in the first picture, I had waxed it after two months or so -- it was not large enough to feel comfortable leaving it unwaxed for the whole year. Also in the picture, you'll see a little flaw in the wax (lower right) where a bit of mold got it; this had created a small soft spot. But other than that ... as you can see in the second picture, it turned out extremely well. Still sliceable, but also grates well. And the flavor -- wow! Even without any lipase, it has that nice parma tangy-ness. A success!

Nice looking cheese - I'm curious about the diameter and height of the form you used for 3 gallons?