First Parmesan style at 6 months

[paulabob]

Pretty happy with it.  It's still very young, pliable like something between a fontaina and romano.  Good flavor/aroma, grated nicely.  Tucking it away again and will try in 3 months.  This was made from Giancali's recipe using 2 gallons raw milk (6 cups cream skimmed off) + 2 gallons regular milk.  I should have chosen 2% for the past instead of whole milk, but I"m not displeased with the results.

[bansidhe]

It looks lovely.  How does it taste?  Is it piquant at all?

[paulabob]

Not yet, but it still made a lovely topping.  Good aroma.  I"m thinking another six months before it will taste like I expect.