Cheese Type & Number: Parmesan: #8

Description: I made this cheese to replace the earlier one that the dogs ate. I’m intrigued because this cheese calls for a mixture of cow and goat milk, most Parmesan recipes call for skim cow milk. I realized that the goat milk I was buying was ulta-pasteurized, so I cut the amount down and replaced it with whole cow milk…

Source of Recipe: Making Great Cheese

Date: 1/23/04

Warming the Milk: 1 gallon of 2% cow from King Soopers; 1/2 gallon of the ultra-pasteurized Meyenberg goat milk; 1/2 gallon of whole cow milk. Heated to 90

This cheese has now formed a nice rind. It grew some mold over the first 6 weeks or so. I’d just wipe it off with a brush dipped in some vinegar/salt mixture. It is about time to start wiping the rind with olive oil to prevent too much drying.