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Looks tasty, I have just done 2 x ~1kg parmesans & a swiss, found a wooden skewer and food colouring was a good way to write the date I made them on the cheese, had to be after it was a bit dryer so a couple of days after being out of the brine or the colour runs a fair bit.

Managed to score about 16L of various milks on clearance from supermarket for about $4, not amazing milk or anything but for $4 I took a punt, ended up making about a 1.5kg Parmesan as most of them were lower fat milks so not too bad.


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