ok thanks.e-mail it an maybe i can edit the faults.i'm no expert but i'll try<br><br><b><i>andre rowe <kyliedowe@yahoo.com></i></b> wrote:<blockquote class="replbq" style="border-left: 2px solid rgb(16, 16, 255); margin-left: 5px; padding-left: 5px;"> i'd really love if i could get the recipe for your pramesean cheese .<br><br><b><i>the zymurgist <zymy66@yahoo.com></i></b> wrote:<blockquote class="replbq" style="border-left: 2px solid rgb(16, 16, 255); margin-left: 5px; padding-left: 5px;"> Hi I made a parmesean cheese from the cheese wizzard<br>recipe, aged it for 3 months, it recommended to brush<br>with olive oil instead of wax, however it never really<br>went any further in discussing storage, and now i find<br>the cheese completely dried out, while in the fridge. <br>Before i start a new batch I wanted to get some imput<br>as what could be done to prevent the cheese from<br>getting too dry.<br><br>Thank you<br> <br><br><br>
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