[Cheese] Parmesean cheese recipe

[the zymurgist]

its pretty hard and solid a meat cleaver will chip at
it but grating is not easy either and it has picked up
some of the fridge since i did not cover it. 


--- Weber <Weber8533 at fairpoint.net> wrote:

> 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
> >
> > 
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> 



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