Hello. My wife and I started our first parmesan last night and we used store-bought 2% pasteurized milk. After getting the cheese into the press late last night, we read up on the brining process. It seems that cheese made from store-bought milk can disintegrate in the brine. With all the time we put into this thing, I’m a little worried that it will disintegrate. Is this common? Are there other options, like maybe covering the outside of the cheese with salt?
Thanks for your help.