Year Old Parm

[Al Lewis]

Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P

[OzzieCheese]

Awesome... I've always shied away from doing a Parm but maybe I should shuck off the fear of the long wait and see what I can do ... You have inspired me .. A Cheese for what looks like a wonderful one..

-- Mal 

[Al Lewis]

When I flipped this thing to oil the bottom it had cracked everywhere.  Only the rind on the top is holding it together.  Not a problem as I planned on grating it anyway.  I tasted a small piece and it is incredible.  Well worth the wait. :P

[Stinky]

heh, yeah

sealed cheeses do that sometimes

it's really really annoying

[Al Lewis]

I'm just going to continue to age it out in the cave.  We'll see what happens. :o

[wattlebloke]

Did a parm last march and waxed it.  Yesterday I took the wax off and dried the outside.  I coated it with good EVOO and plan on letting it dry out for a while.  Any thoughts on special handling/time?  BTW  The smell was incredible when I took the wax off.  :P

So how long drying at normal temp/humidity before you waxed it Al? And what was your reasoning? My first Parm is a month old, and as its not very thick (3cm) I'm worried about it drying out well before it is aged.

[Al Lewis]

I waxed mine as soon as the outside had dried completely.

[AnnDee]

How much longer are you planning to age the cheese? It looks so good already, a cheese for your shiny glistening cheese!

[Al Lewis]

Typically parms are aged 1 year to 18 months.

[awakephd]

Typically parms are aged 1 year to 18 months.

Or even longer! I have some parma-style that I made about 21 months ago; it just keeps getting better ... :)