You’re meant to wait at least a year for a Parmesan, but after 10 months, I could no longer contain my (im)patience. My excuse is that I have two other Parmesans that will come up on their anniversary in the next few months.

Looks good:

And smells even better.

As usual, the distressing moment of truth:

Looking good!

But, you ask, how did it taste?

Pretty good. More lactic/sour than I would have wished for, but with definite undertones of the sweet/nutty flavour of a Parmesan. The paste next to the rind is milder, and the rind itself was nearly impossible to chew through, so that’s definitely Parmesan-y.

In any case, 1000X better than that shredded stuff you get in a plastic bag in the supermarket. My slight disappointment just makes me look forward to what t’other two will be like in a few months, and I think I’ll leave one of them for 18 months.

Tomorrow this will get the acid test in a spaghetti carbonara, but tonight I used it in/on a salad:

Chayote, Tomato and Corn Salad in a Cider Vinaigrette:

Yum!

-R