How did I manage it? I forgot it was in the fridge, and allowed it to age long enough lol! Originally made in early September of year before. Parms are supposed to form crystals more easily than other cheeses, I don't know if it's because they are cooked to such a high temperature or the mechanics of it.
It inspired me to do my third parm this past weekend. I could only find pasteurized milk, hoping flavor will still be good. I went for a 4 gallon make instead of 3 this time.
