Made from milk, starter culture, rennet, and salt, Parmesan undergoes a lengthy aging process that develops its signature texture and deep savory flavor. As the cheese matures, it becomes firmer, more granular, and increasingly complex in taste.
Parmesan Cheese can be grated, shaved, or served in chunks. It is an essential ingredient in many Italian and international recipes, adding richness and depth to a wide variety of dishes.
Heat the milk to 32°C (90°F).
Add the starter culture and let ripen for 30 minutes.
Add diluted rennet and allow the milk to coagulate.
Cut the curds into very small pieces.
Gradually heat to 52°C (125°F) while stirring.
Drain the whey and transfer the curds into a cheese mold.
Press the cheese for several hours.
Salt the cheese or place it in a brine solution.
Dry the cheese and age it in a cool environment.
Age for 12–24 months for traditional flavor development.
8 liters whole milk
1/4 teaspoon thermoph
1/4 teaspoon liquid rennet (diluted)
2 tablespoons cheese salt
Water (for brining if desired)
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