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(Pun intended).....

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."

Quote from: awakephd on June 09, 2016, 07:31:50 PM
Was it just good, or was it grate?

-Boofer-