Posted 2/23/2021 09:53 (#8852804 - in reply to #8852532) Subject: RE: Parmesan cheese
Kettle Moraine, WI
Do you think humidity in cheese cave was too low?
I know parmesan is a hard cheese but yours sounds like parmesan cut and left in refrigerator for a couple to dry out. I use my vitamix to grind parmesan for recipes including the rind. I heard the rind or hard pieces add a degree of umami to sauces and soups.
Try again is my only real suggestion. Like cooking, consistency over many tries makes one good or confirms an issue to address.