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Mazon, IL | Just a hobby. Something to do during the winter. This was my first attempt at Parmesan. I’ve made cheddar, jack, havarti, Yorkshire, Cheshire, and farmhouse. Have cheddar that’s still in the cave and has aged 13 months so that will likely be just as hard.
Made my cave from an old upright freezer and control the temperature with an auxiliary thermostat. Moisture stays between 80-85% without extra help.
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 382D7727-9DFA-47A7-8B25-ECC5BBCA6BF2 (full).jpeg (100KB - 198 downloads)
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Parmesan cheese
