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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: awakephd on April 17, 2015, 10:43:29 PM

Title: Parma # 2 - a success!
Post by: awakephd on April 17, 2015, 10:43:29 PM

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!

Title: Re: Parma # 2 - a success!
Post by: Kern on April 17, 2015, 11:30:23 PM

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

Title: Re: Parma # 2 - a success!
Post by: shaneb on April 18, 2015, 12:33:44 AM

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

Shane

Title: Re: Parma # 2 - a success!
Post by: awakephd on April 18, 2015, 12:47:35 AM

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.

Title: Re: Parma # 2 - a success!
Post by: shaneb on April 18, 2015, 12:51:15 AM

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

Shane

Title: Re: Parma # 2 - a success!
Post by: LoftyNotions on April 18, 2015, 03:51:13 AM

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

Larry

Title: Re: Parma # 2 - a success!
Post by: awakephd on April 18, 2015, 02:30:22 PM

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.

Title: Re: Parma # 2 - a success!
Post by: H-K-J on April 18, 2015, 03:51:28 PM

Very nice looking cheese.
AC4U ;D

Title: Re: Parma # 2 - a success!
Post by: Al Lewis on April 18, 2015, 03:52:55 PM

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

Title: Re: Parma # 2 - a success!
Post by: Danbo on April 18, 2015, 06:37:40 PM

Great looking cheese! :-) AC4U

Title: Re: Parma # 2 - a success!
Post by: awakephd on April 18, 2015, 07:33:45 PM

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 ...

Title: Re: Parma # 2 - a success!
Post by: shaneb on April 18, 2015, 09:08:37 PM

Quote from: awakephd on April 18, 2015, 02:30:22 PM

Shane, this was a 3-gallon make.

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

Shane

Title: Re: Parma # 2 - a success!
Post by: Stinky on April 19, 2015, 11:32:07 PM

Oo, pretty! +c

Title: Re: Parma # 2 - a success!
Post by: OzzieCheese on April 20, 2015, 06:31:21 AM

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

Title: Re: Parma # 2 - a success!
Post by: DiamondDaveMg on March 29, 2021, 01:56:03 PM

Quote from: awakephd on April 17, 2015, 10:43:29 PM

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?

Title: Re: Parma # 2 - a success!
Post by: rsterne on March 30, 2021, 12:37:09 AM

Congrats on the great looking Parm.... AC4U for being able to wait a year....  8)

Bob