[Cheese] Parmesean cheese recipe

[Weber]

How does it taste?  By dry do you mean that it is hard and firm/solid?  Can 
you grate it?  If the taste is decent enough you can try to give it another 
heavy coat of good olive oil throw it back in the fridge for a few days. 
Perhaps it will absorb enough oil to bring it more to your taste.

Kym

----- Original Message ----- 
From: "the zymurgist" <zymy66 at yahoo.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, November 14, 2007 4:16 PM
Subject: [Cheese] Parmesean cheese recipe


> Hi I made a parmesean cheese from the cheese wizzard
> recipe, aged it for 3 months, it recommended to brush
> with olive oil instead of wax, however it never really
> went any further in discussing storage, and now i find
> the cheese completely dried out, while in the fridge.
> Before i start a new batch I wanted to get some imput
> as what could be done to prevent the cheese from
> getting too dry.
>
> Thank you
>
>