(Pun intended)..... ;D
So about five months ago , I got one of my large milk deliveries , six gallons , so a little more than usual.
I made my regular vat full (4 gal.) of cheese and had 1 1/2 - or so gallons of milk left , so I hurriedly made what I intended to be a small Gouda.
It turned out to be a little bit on the thin side , and I left it in the brine too long (way too long) , anyway , I let it dry a few days and I coated it with PVA and put in the cave for the last five months or so , figured I would take it out today and see what kind of monster I had created.
It dried out quite a bit and is extremely hard , grates very well and is virtually indistinguishable in taste and texture to a well aged Parmesan , even though I used Meso culture and no Lipase , go figure !
It really is good !
Just goes to show , never turf a cheese until you at least try it , you never know.
I'm calling this an accidental success , or a Faux Pa.......rm.
Who cares what it should be as long as it tastes good.
A cheese to you for your happy accident and because you didn't bin it.
Ya' ... Looks good from here :)
Hopefully your next pasta dish, or shaved onto a nice summer salad will be delightful.
Enjoy!
Thanks guys , we had some grated over a meatloaf last night , it was good.
Was it just good, or was it grate?
:)
I intentionally make Faux Parm, though not the way you did. The flavor is incredible and it is a lot less work the way I have made it.
When I was teaching cheese classes, I told them, "There are very few true, dangerous mistakes in cheese, but there are times when you get results other than originally intended."