Guide to Making Parmesan Cheese at Home
What is Parmesan Cheese?
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, granular cheese made from cow’s milk. It is renowned for its strong, sharp, and nutty flavor, which becomes more complex and piquant as it ages. The cheese has a pale yellow rind and a pale yellow interior with a granular texture. It is often described as slightly fruity, with hints of nuts and a slightly salty finish.
Introduction to Parmesan Cheese
Parmesan cheese is a staple in Italian cuisine and is often referred to as the “King of Cheese.” It has a rich history dating back to the 13th century in the Parma and Reggio Emilia regions of Italy. Making Parmesan cheese at home can be a rewarding but challenging process due to the specific conditions required for aging and the meticulous steps involved in its production. The cheese needs to be pressed, stored, and aged for a minimum of 12 months to develop its characteristic flavor and texture.
Recipe for Making Parmesan Cheese at Home
Ingredients
- 10 liters of skimmed cow’s milk
- 1/4 teaspoon of thermophilic starter culture
- Lipase (as per the manufacturer’s instructions)
- 5 ml of rennet diluted in a quarter cup of water
- 2 lbs of sea salt (non-iodized) or cheese salt
- Olive oil
Equipment
- Large pot
- Cheese mold
- Cheesecloth
- Thermometer
- Cheese press
Instructions
| Step | Instructions |
|---|---|
| 1. Warm the Milk | Heat the milk to 33°C (91°F). |
| 2. Add Cultures | Add the lipase and thermophilic starter cultures, then stir thoroughly. Cover the milk and leave it to ripen for about 15 minutes. |
| 3. Add Rennet | Add the diluted rennet and stir thoroughly. Leave it to set for about 45 minutes while ensuring that the temperature holds at 33°C. |
| 4. Cut the Curd | Check for a clean break, then carefully cut the curd into 1 cm cubes and leave them for 10 minutes. |
| 5. Cook the Curds | Heat the curds to raise the temperature to 46°C (115°F) over 45 minutes, stirring regularly to reduce the curds to the size of grains of rice. |
| 6. Mold the Curds | Line your cheese mold with cheesecloth and gently ladle your curds into the mold. |
| 7. Pressing | Press at 5 kg for 30 minutes. Remove from mold, redress, and press at 10 kg for 2 hours. Remove from mold, redress, and press at 20 kg for 12 hours. Remove from mold, redress, and press at 10 kg for 12 hours. |
| 8. Brining | Soak the cheese in saturated brine for 24 hours. |
| 9. Aging | Pat dry and age at 85% humidity at 14°C (57°F). Turn it daily for the first 2 weeks. After 2 months, rub the cheese with olive oil to prevent the rind from drying out. Age for at least 10 months, preferably 12 months. |
Taste, Texture, and Smell of Parmesan Cheese
- Taste: Parmesan cheese has a strong, sharp, and nutty flavor with a slightly fruity undertone and a salty finish.
- Texture: It has a hard and granular texture that is slightly crumbly.
- Smell: The aroma is strong and distinctive, often described as nutty and slightly pungent.
Foods to Eat with Parmesan Cheese
Parmesan cheese is incredibly versatile and can be used in various dishes, including:
- Pasta (e.g., Spaghetti Carbonara)
- Salads (e.g., Caesar Salad)
- Soups
- Risotto
- Pizza
- Baked dishes (e.g., Chicken Parmesan)
- As a snack on its own
Troubleshooting Guide
| Problem | Possible Cause | Solution |
|---|---|---|
| Cheese is too dry | Insufficient moisture during aging | Wax the cheese after 3 weeks of aging to retain moisture |
| Mold growth | High humidity or insufficient turning | Wipe with a brine solution daily during the first 3 weeks, then wax or vacuum seal |
| Cracks in cheese | Cheese dried out too quickly | Re-soak in brine and wax or vacuum seal to prevent further drying |
| Bland flavor | Insufficient aging or poor-quality milk | Ensure proper aging time (at least 12 months) and use high-quality milk |
| Cheese not setting | Incorrect rennet amount or temperature | Check rennet dosage and ensure milk is at the correct temperature during setting |
By following this guide, you can create your own delicious Parmesan cheese at home and enjoy its rich, complex flavors in a variety of dishes.