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Title: Conflicting Recipies for Parmigiano
Post by: milch on January 17, 2019, 05:16:22 PM

I just made my first wheel of Parmigiano and this is my first posting to the forum.
I was comparing two recipe recommendations for brining durations and found a huge discrepency between the two. My wheel is 11.5 pounds and is 6" tall with a 8" diameter. One source says to brine for 4 hours per pound which would be about 2 days and the other says to brine for 12 hours per pound which would be about 7 days. What's a new cheese maker to do with this much spread in time. Any suggestions?
Thanks

Title: Re: Conflicting Recipies for Parmigiano
Post by: Boofer on January 17, 2019, 06:12:54 PM

Go with the 4 hours per pound. I think at 12 hours per pound, you'd have an excellent salt lick for your deer population. :o

We'd also like to see some pics when you have a moment. ;)

-Boofer-

Title: Re: Conflicting Recipies for Parmigiano
Post by: jhend on January 21, 2019, 02:32:22 AM

"We'd also like to see some pics when you have a moment."

That includes me.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: milch on January 17, 2019, 05:16:22 PM