Bland Parmesan

[BuckNut28]

Opened up my "Birthday" Parm.  Taste is on the bland side.  I prefer a stronger Parm. This is my 3rd version I make on my Birthday each year.  Using the 3 gallon NECM company culture and recipe but added 3/8 tsp sharp lipase.  Aged for a year. (3 months unsealed, 9 months vacuum packed).  It is not as hard as when just did coating with Olive oil so that is a positive.  Wine Fridge 53 degree ave and 80-85% humitidy the first three months.  About to make my next batch.  Any Advice is greatly appreciated.

[tecla]

Is it possible you undersalted it? Parmesan is pretty salty, so that may be what you're missing. Other possibilities are that your milk didn't have high enough fat for the lipase to have much to work on, or it didn't acidify enough to give it more tang (check to see if you got the right pH before salting), or maybe it simply wasn't aging in enough humidity and the available moisture was too low and slowed the aging too much.