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Parmesan cheese
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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.
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