Homemade Goat Parmesan

2016-09-05 17.16.17Today was the day—the day to finally crack open one of the parmesan cheeses from last October. Eleven months in the fridge, and they were every bit as disgusting as they always are. Covered in mould, in spite of my efforts to avoid it, and with a hard, dry rind.

And as usual, once the rind was cut off, the cheese underneath was the most divine, flavourful cheese ever.

My parmesan is drier than the standard commercial block, a bit less salty, and with twice the flavour punch. It takes at least ten months to reach full ripeness, but it’s worth the wait. We put commercial parmesan on pasta, in risotto, and in pesto. My parmesan, we also sneak onto our sandwiches for lunch, or onto crackers for an after school snack.

Of all the cheeses I’ve learned to make, it is one of the most rewarding for its sheer over-the-top gourmet decadence. I’d say we live like kings, but I wonder if even kings get cheese this good on a daily basis.

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