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Cheese Cooking Time : Approximately 12–24 months Recipe Servings : 800g–1kg Parmesan cheese , Serves 12–16 people Recipe Dificult : medium 0.00

Homemade Parmesan Cheese Recipe | Traditional Italian Aged Hard Cheese

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Parmesan Cheese is one of the most renowned cheeses in the world, originating from Italy. Known as Parmigiano-Reggiano in its authentic form, Parmesan is celebrated for its hard texture, rich nutty flavor, and granular consistency. It is commonly grated over pasta, risotto, soups, salads, and many other dishes.

Made from cow's milk and aged for an extended period, Parmesan develops a deep, savory flavor profile with hints of fruit, nuts, and umami. The aging process gives the cheese its characteristic crumbly texture and intense taste, making it a staple ingredient in Italian cuisine.

While traditional Parmesan requires specialized equipment and long aging times, homemade versions can still produce a delicious aged cheese suitable for grating and cooking.

Cooking Method

Heat the milk to 32°C (90°F) in a large cheese-making pot.
Add the thermophilic starter culture and allow it to ripen for 45 minutes.
Stir in the calcium chloride if using.
Add the diluted rennet and mix gently.
Let the milk set for 30–45 minutes until a firm curd forms.
Cut the curd into rice-sized grains.
Slowly heat the curds to 52°C (126°F), stirring continuously.
Allow the curds to settle and drain off the whey.
Transfer the curds into a cheese mold lined with cheesecloth.
Press the cheese for 12–24 hours, increasing pressure gradually.
Remove the cheese and soak it in a brine solution for 18–24 hours.
Air-dry for several days, then age in a controlled environment for 12–24 months.