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After reading through many recipes this is what I came up with:

Ingredients:

6 gallons 2% past/homo milk 4 gallons whole milk
1/2 tsp TA
1/2 tsp LH
2 tsp CaCl
1 tsp mild lipase
veg rennet tablet per pack instruction

Procedure:

warm milk to 90
add (diluted separately) CaCl, starter, LH and lipase
wait 45 minutes
add (diluted) rennet
flocculation point x2.25 total
cut curd into 2inch slices rest 10 min.
whisked curd into pea sized pieces
began heating curds slowly to 100 stirring during heating
to prevent matting
heating curds more rapidly to 124
hold at 124 for 30 minutes
curds should reduce to rice size
removed from heat

After removing from the heat, packed quickly into an 9.5in mold line with cheesecloth that has been prepared by dipping in whey to try to prevent sticking , then began my pressing:

30# for 30min in pot,flip   60# for 30min with heating mat,flip   90# for 2hrs with heating mat,flip  300# for 12hrs

Brine in saturated solution for 3 hr. per pound of cheese

Any changes or recommendations?

I have only made 2 parms and they are not ready to try yet, the only thing I did different was use strong lipase.
Sounds Good, good luck

Well everything went according to plan. Now on second press.
I took plenty of pics hope to post them tommarrow.

make photos:

OK its out of the brine, it lost weight is that normal? Went into brine at 8lbs 12oz,
came out at 7lbs 4 oz.

Now do I pat dry then into the cave or pat dry then let it sit to dry 2-3 days first?

You will loose some weight when you brine as you will still expel whey.  I would let it air dry for a few days to make sure it is dry and the rind has developed a bit before the cave.

  Just an update on the  Mothers Day Parm, Its been a long year but its just about here.
I scraped the rind with a pastry board scraper to clean it up a bit. The cheese smells great!
I salted and oiled the rind with canola oil about once a month very lightly for the past year.
  Now for a quick question. How do I cut it? Its very firm.

Quote from: Jaspar on April 29, 2012, 03:16:18 PM
How do I cut it?

Try this:Watching Steve split parmesan cheese at Square Deal Wine Company

-Boofer-

With a big strong knife a little at a time!

  Ended up scoring and cutting with a double handled knife.
We had some on pasta last night and it was Great!!!!!

Excellent, Jaspar! We don't see many Parms around here.

A cheese for a job well done...including the long wait.

-Boofer-

That looks really good, Jaspar!

I like the tip in the video to use pieces of the rind "like bay leaves" to flavor foods while cooking.

that looks tasty! i do not have the patience for parms.

Fantastic looking parm!  A cheese to you.

- Jeff

The rinds will melt to some degree but contain lots of flavor. Most of the salts and crystals and stuff is there. The advantage of making a sauce with the rind is it adds flavor but doesn't stick to your pot as a grated parm would. The rind is a very coveted piece of a parm to the old Italian woman. You used to see the trying to wrangle an extra piece of rind from the neighborhood grocery store owner but if you wanted the rind you have to buy the whole wedge and carefully hide it from the kids as they would inevitably try to eat it and throw it away because you really can't bite it.