Attached is some pictures of the cheese we made on New Years Day.  Tried to post the link to our urban farmstead singapore page with the details (eaier than re-uploading the whole set of pictures and process details) but for some reason it comes up as blacklisted (Rick - a little help here).  Would like to share more.

Thanks,

Gerrit

Gerrit,  Some really good looking curd - nice and firm.  An interesting looking cheese - what’s in it to give it the dark specks?

It is a cracked black pepper and chive cheddar.

here are the final pictures before waxing tonight (the second cheese with my son is the big parma made on the 28th - no wax for that one!)

Gerrit

Wow, very nice looking cheeses!!!
U know, we should make a cheese calender, try and make some great pics and submit them LOL.

Sing….
How big is the parmesan? How many gallons of milk did you use? This is one cheese that I want to try again, but this time I hope to get it right.
It certainly looks as if you’ve seen success. Great looking cheeses.

Dave

Dave,

The Paramesan is about 6 kg. I used 50 Liters of raw milk.  The details of the process, recipe and further pictures can be found at our urban farmstead singapore cheese adventures web page.  Too much time and duplicate work to post it all here:  http://sites.google.com/site/urbanfarmsteadcheeselog/parmesan-2-281208

Gerrit

Thanks Sing…
I’m not familiar with the metric system but am I right that 6 kg. is about 13 lbs.?
If I am correct, that is one major wheel of cheese and I’m very impressed.
I’ve recently moved to doing larger batches of cheese and have found that everything changes as you move up in size. I’ve also decided that I’m not going to do large wheels exclusively simply because it’s one heck of a lot of cheese to eat once it is opened.
I do plan on doing a 4 gallon Cheddar this weekend (we all love cheddar cheese) and then I’m going to attempt a 7 gallon parmesan. I’ve only tried one other parmesan but didn’t have any luck with it. Since that time I’ve done a lot of reading about this cheese and have identified my mistakes (At least, I think I have).
Real parmesan is probably my wife’s favorite cheese so I need to get this one to work.
Thanks for the photos and the link. I like having visual reference.

Dave