So I made a Parmesan per the Ricki basic cheese kit recipie.
It's about 4" across and 1.5-2" high. The recipe said to brine 4-6 hours, but another book by her said to brine 24 hours. I opted for the longer 6 hours as it seemed WAY too long to brine it 24 hours.
When I asked here about that I was told that the extra brining means I should probably age it longer...more like 12 months instead of the instructed 10.
2 weeks after I made it the cheese was very nicely dry and felt like a firm tennis ball. I was waxing my Gouda so I went ahead and waxed the Parm too. Then I read that I was supposed to wait 2 MONTHS before waxing. Doh!
So, now the Parm is overbrined and waxed earlier. Should I age it even longer yet? Or shorter? Or???? I wondered if maybe I should just age it 2 months and give up that it will turn into a real Parm? Thoughts?
Thanks in advance!
Parm needs to age for at least 6 months to be any good. Try it then and see what you think. You can always put it back in for more aging.
I waited too long to wax a little parm and it turned into the texture of glass. I wish I could remember how long it was, though. So I don't think you did anything wrong by waxing it sooner.