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.
8 liters whole cow's milk
1/4 teaspoon thermophilic starter culture
1/2 teaspoon calcium chloride (optional, for pasteurized milk)
1/2 teaspoon liquid rennet diluted in 1/4 cup cool water
2 tablespoons non-iodized cheese salt
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