Wayne's Cheese: Parm031509

[DeejayDebi]

Very lovely cheese Wayne! Perfect color too!

[wharris]

I cut this wheel up today.

This was a dense wheel that was tough to cut. Good rind developement. The smell was powerful and the texture was dryish when compared to other types i have made.  I would describe it as dense, but ever so slightly damp.  A tiny bit salty. (too long in the brine?)
The curd was almost 100% closed.

The taste and smell was spot on.  Very very good. My wife grated the wedge and melted it over her grilled chicken leftovers.

I cannot wait till december when its 10 months.

[DeejayDebi]

Sounds wonderful Wayne! Parmesian tends to be salty. When it ages the salt will be balanced by the sharpness of its bite. Looks like a real winner to me!