Parmesan cheese, known as Parmigiano-Reggiano in Italy, is one of the most beloved and versatile cheeses in the culinary world. Its sharp, nutty flavor enhances a wide range of dishes, from pasta to salads, soups, and beyond. The process of making authentic Parmesan cheese is a centuries-old tradition that requires specific conditions, time, and care. While replicating the exact process at home might be challenging, you can still create a version that captures the essence of this iconic cheese. This guide will walk you through making your own homemade Parmesan cheese—a rewarding project for any cheese enthusiast.
The History and Tradition of Parmesan Cheese
Before diving into the recipe, it’s worth exploring the rich history of Parmesan cheese. Parmigiano-Reggiano originated in the Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua regions of Italy during the Middle Ages. Monks in these areas began producing cheese as a way to preserve milk. Over time, the method was refined, leading to the development of the cheese we now know as Parmesan. The strict guidelines for producing Parmigiano-Reggiano have been maintained for centuries, ensuring that only cheese made in this specific region and following traditional methods can be labeled as such.
The cheese is made from unpasteurized cow’s milk, and each wheel is aged for a minimum of 12 months, though many are aged for 24 months or longer. The aging process allows the cheese to develop its characteristic crumbly texture and deep, complex flavor. Authentic Parmigiano-Reggiano is still made today using these time-honored techniques, and its production is protected by a Designation of Origin (DOP) status, ensuring that only cheese made in this specific region can bear the name.
Ingredients:
- 1 gallon (3.8 liters) of whole cow’s milk (preferably unpasteurized for a more authentic flavor)
- 1/4 teaspoon of liquid rennet or 1/4 rennet tablet dissolved in 1/4 cup of cool, non-chlorinated water
- 1/2 teaspoon of cheese culture (like Thermophilic culture, available at cheese-making supply stores)
- 1/4 teaspoon of calcium chloride (if using pasteurized milk)
- Salt (non-iodized, cheese salt preferred)
Equipment:
- Large stainless steel pot
- Thermometer (accurate to at least 110°F/43°C)
- Long knife or curd cutter
- Cheesecloth or butter muslin
- Cheese mold with follower
- Cheese press (homemade or purchased)
- Aging environment (a cheese cave or wine cooler with controlled humidity)
Instructions:
- Heat the Milk:
- Pour the milk into your large stainless steel pot. Slowly heat the milk to 90°F (32°C), stirring gently to prevent scorching. It’s important to heat the milk gradually to allow the enzymes and bacteria to activate properly, which will contribute to the development of flavor and texture in the finished cheese.
- Add the Culture:
- Sprinkle the cheese culture over the surface of the milk. Allow it to rehydrate for about 5 minutes, then gently stir it into the milk using an up-and-down motion for 1-2 minutes to ensure even distribution. The culture introduces beneficial bacteria that will ferment the lactose in the milk, producing lactic acid. This acidification is crucial for setting the curd and developing the flavor of the cheese.
3. Add Calcium Chloride and Rennet:
- If using pasteurized milk, add the calcium chloride to the milk and stir well. This helps restore the calcium balance, which can be altered during pasteurization, ensuring a firmer curd. Then, add the dissolved rennet and stir gently for about 1 minute. The rennet is an enzyme that causes the milk to coagulate, forming a curd. Let the milk sit undisturbed for 45-60 minutes, until you achieve a clean break (when a knife inserted into the curd and lifted breaks the curd cleanly). This step is critical, as the quality of the curd will directly affect the texture of your cheese.
4.Cut the Curds:
- Once the curd is set, use a long knife or curd cutter to cut the curd into 1/4-inch (0.6 cm) cubes. This step allows the whey to be released from the curds, which is essential for achieving the correct texture in the finished cheese. The size of the curd pieces is important; smaller curds result in a drier cheese, while larger curds retain more moisture.
6.Cook the Curds:
- Gradually heat the curds to 125°F (52°C) over 45 minutes, stirring gently and continuously to prevent them from matting together. This process is known as “cooking the curds,” and it helps the curds contract and expel more whey. The heat also helps develop the cheese’s texture, giving it the firmness characteristic of Parmesan. As the curds cook, they will shrink and firm up, becoming more uniform in size.
7.Drain the Whey:
- Once the curds reach the target temperature, remove the pot from the heat and allow the curds to settle at the bottom. Pour off the whey, leaving the curds behind. Whey is a byproduct of cheese making, but don’t discard it just yet—it can be used to make ricotta, added to bread dough, or even used as a nutritious addition to smoothies.
8.Press the Curds:
- Transfer the curds into a cheesecloth-lined mold. Fold the cloth over the top, place the follower on top, and press the cheese at 20 pounds (9 kg) of pressure for 30 minutes. Pressing helps to expel any remaining whey and begins to shape the cheese into its final form. After the initial press, remove the cheese from the mold, unwrap it, and flip it over. Rewrap the cheese and press again at 30 pounds (13.5 kg) for 12 hours. This gradual increase in pressure ensures that the cheese is firm and uniform.
9.Salt the Cheese:
- After pressing, remove the cheese from the mold and soak it in a brine solution (1 gallon of water to 2 pounds of salt) for 24 hours, flipping the cheese halfway through. Brining not only seasons the cheese but also helps to form the rind. The salt inhibits unwanted bacteria from growing on the surface of the cheese and helps draw out additional moisture. The brine will also penetrate the cheese slightly, enhancing the flavor.
10. Age the Cheese:
- After brining, dry the cheese on a rack at room temperature for 1-2 days until it develops a dry rind. This rind will protect the cheese during the aging process. Once the rind has formed, move the cheese to your aging environment, keeping it at 55°F (13°C) and 85% humidity. The aging environment is crucial for developing the flavor and texture of the cheese. Turn the cheese every day for the first week to ensure even aging, then weekly for at least 6 months. The longer you age the cheese, the sharper and more complex the flavor will become. Patience is key here—the best Parmesan cheeses are aged for 12 months or more, but even after 6 months, your cheese will be delicious.
The Science Behind Cheese Aging
Aging, or affinage, is where the magic happens. During this period, the cheese undergoes various biochemical processes that develop its flavor, texture, and aroma. Proteins in the cheese break down into smaller peptides and amino acids, contributing to the umami flavor characteristic of Parmesan. The fat also breaks down into free fatty acids, which add depth to the flavor profile. As the cheese loses moisture, it becomes firmer and crumblier, resulting in the familiar texture of aged Parmesan.
The environment in which you age the cheese plays a significant role. Humidity levels help control the rate of moisture loss, while temperature affects the activity of enzymes and bacteria within the cheese. If you don’t have a dedicated cheese cave, a wine cooler or even a modified refrigerator can work, as long as you can maintain consistent temperature and humidity levels.
Enjoying Your Homemade Parmesan Cheese
After several months of aging, your homemade Parmesan cheese will be ready to enjoy. The first time you cut into the wheel, you’ll notice the satisfying firmness of the cheese, and when you taste it, you’ll appreciate the depth of flavor that has developed over time. Grate it over pasta, salads, or soups, or simply savor it with a glass of wine and some crusty bread. This cheese is a testament to the art of slow food and the rewards of patience and craftsmanship in the kitchen.
Making Parmesan cheese at home is a labor of love, but the results are truly rewarding. Each time you slice into a wheel of your own aged cheese, you’ll appreciate the effort and care that went into creating a product that’s uniquely yours. Whether you’re a seasoned cheese maker or a curious beginner, this recipe is a fantastic way to explore the world of artisanal cheese making from the comfort of your home.
Storing and Using Your Parmesan Cheese
Once your Parmesan is aged to perfection, proper storage is crucial to maintain its quality. Wrap the cheese tightly in wax paper or cheese paper, then place it in an airtight container in the refrigerator. This will protect the cheese from drying out while still allowing it to breathe. Properly stored, your Parmesan can last for several months, continuing to develop flavor as it ages.
Parmesan cheese is incredibly versatile. Beyond grating it over pasta, it can be shaved into salads, melted into sauces