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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.