Frederic Melton
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese that has been produced in and around the Parma-Reggio region of Italy for centuries. The process of making Parmesan involves cutting curds into small cubes, heating them, and then pressing them into wheels or blocks under extreme pressure to remove moisture and shape the cheese. The pressure applied during the pressing process contributes to the hard texture of Parmesan cheese. Different recipes vary in the amount of pressure applied and the duration of pressing, with some recipes calling for multiple stages of pressing at increasing pressure levels. The pressed cheese is then soaked in brine and aged for several months to over a year, further developing its distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Hardness | Firm to hard |
| Grating methods | Microplane, box grater, food processor |
| Pressing weight | 5-20 kg |
| Pressing duration | 12-48 hours |
| Aging duration | 8-12 months |
| Aging temperature | 55-60 °F |
| Storage | Plastic wrapping, refrigerator |
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What You'll Learn
- Parmesan cheese-making involves heating curds, then pressing them into wheels or blocks
- The rind is flavourful and safe to eat, adding a burst of flavour to soups, stews, beans and pasta
- Parmesan is best freshly grated, with a Microplane or box grater, or a food processor for large quantities
- The long aging period develops the flavour of Parmesan
- Parmesan is pressed at 5kg for 30 minutes, then redressed and pressed at 10kg for 12 hours
Parmesan cheese-making involves heating curds, then pressing them into wheels or blocks
Parmesan cheese is a hard, granular cheese that has been produced in and around the Parma-Reggio region of Italy for at least eight centuries. The process of making Parmesan cheese involves several steps, including heating curds and pressing them into wheels or blocks.
To make Parmesan cheese at home, you will need a few specific ingredients and equipment. Firstly, you will need ten litres of skimmed cow's milk, lipase, and a quarter teaspoon of thermophilic starter culture. You will also require a cheese mould, cheesecloth, and a press capable of applying different weights.
The first step is to add the lipase and starter cultures to the milk and stir thoroughly. Cover the milk and let it ripen for about 15 minutes. Then, add diluted rennet and stir again. Leave the mixture to set for 30 to 45 minutes at around 33°C to 90°F, or until the whey begins to separate from the curd. You will know the curd is ready when you see a layer of clear whey on top, and the curd pulls away from the pot's sides.
The next step is to cut the curds into small, equal-sized cubes. A quarter-inch to one-centimetre size is ideal. Stir the curds with a whisk to ensure they are all roughly the same size. Now, it's time to heat the curds. Over 45 minutes, slowly raise the temperature to 100°F, and then to 125°F, stirring frequently. The curds will shrink during this process. Once they reach 125°F, turn off the heat and let the curds rest for about 5 minutes.
Line your cheese mould with cheesecloth and gently ladle the curds into it. Now, you are ready for the pressing stage. The pressing process involves multiple stages of increasing weight and duration. Start by pressing at 5 kilograms for 15 to 30 minutes. Then, remove the cheese from the mould, redress it, and press again at 10 kilograms for 12 hours. Repeat the process at 15 kilograms for 2 hours, rinsing and drying the cheesecloth each time. Finally, press at 20 kilograms for 12 hours or overnight.
After pressing, the cheese is soaked in brine for 24 hours and then aged for at least 8 to 10 months, with regular turning and oiling to prevent the rind from drying out. The final product is the famous Parmesan cheese, known for its sharp, hard texture and unique flavour.
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The rind is flavourful and safe to eat, adding a burst of flavour to soups, stews, beans and pasta
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular cheese that has been produced in and around the Parma-Reggio region of Italy for centuries. Its unique flavour comes from its long aging period, during which the cheese is pressed and air-dried, developing a tough, waxy outer rind. This rind is completely safe to eat and adds a burst of salty, cheesy flavour to your dishes.
While some people might be tempted to throw away the rind after grating their Parmesan block, it is a valuable ingredient that can be used to enhance the flavour of soups, stews, beans, and pasta dishes. The rind can be thrown into simmering broths and stocks, releasing a subtle burst of rich cheesiness that never overpowers the dish. For example, if you're making risotto, simply toss in the rind and let it cook for at least 30 minutes to a few hours, stirring occasionally to ensure the flavour is evenly distributed.
The rind's tough texture makes it less appealing to eat directly compared to the cheese itself. However, when cooked, it adds a delightful punch of flavour to your meals. You can store the rinds in a zip-top bag in the freezer for up to 6 months, and they will instantly rehydrate when added to your cooking.
So, the next time you're tempted to discard that Parmesan rind, remember that it's a flavourful treasure waiting to be unleashed in your culinary creations. Whether you're whipping up a hearty stew, a comforting bowl of pasta, or a nourishing pot of beans, that rind will take your dish to the next level.
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Parmesan is best freshly grated, with a Microplane or box grater, or a food processor for large quantities
Grating your own Parmesan cheese is much better and cheaper than buying pre-grated cheese. Freshly grated Parmesan is best, and there are several ways to grate it, depending on the quantity you need.
A Microplane is ideal for grating small quantities of Parmesan. Microplanes are easy to use, and they are great for zesting citrus and grating garlic, fresh ginger, and whole nutmeg. Simply run the cheese along the surface, and fine shreds of cheese will fall out the other side.
A box grater is a good option for grating medium quantities of Parmesan. For Parmesan, use the side of the box grater with the smaller holes.
For large quantities, a food processor is the best option. Cut the Parmesan into 1- to 1.5-inch pieces and add them to the bowl of the food processor. Don't overfill the bowl. Turn on the food processor and let it run until the cheese reaches the desired texture. The time required can vary, depending on the hardness of the cheese. Stop and check periodically, and continue processing if there are still some chunky bits.
You can also buy pre-shredded or grated Parmesan cheese, but freshly grated Parmesan is superior. If you do buy pre-grated Parmesan, opt for fresh cheese from the deli or refrigerated section of the grocery store. Avoid the dried grated Parmesan that comes in cardboard tube containers.
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The long aging period develops the flavour of Parmesan
Parmesan cheese, particularly Parmigiano Reggiano, is produced using unpasteurized cow's milk, which undergoes a meticulous and rigorous aging process to achieve its distinct characteristics and turn simple cheese into a gourmet delight. The aging process is crucial for developing Parmesan's bold flavour, crumbly texture, and nutritional profile. Parmesan cheese can be aged for as little as 10 months, but the longer it is aged, the richer and more complex its flavour becomes. The minimum aging period for Parmesan cheese is 12 months, which is necessary to develop the right consistency and flavour. Cheese connoisseurs recommend aging Parmesan for 12 months before enjoying it.
The aging process needs careful control of temperature, humidity, bacteria, and time. These factors are crucial for the cheese's unique taste and texture, as they affect how much moisture the cheese loses and how active the enzymes are. The enzymes and bacteria break down proteins and fats, creating complex flavours. The longer aging periods contribute to richer and more developed textures and flavours. The aged flavours of the cheese are much more concentrated in the rind than in the cheese, making the rind a literal flavour explosion.
The flavour of Parmesan cheese varies based on its aging time. Parmesan aged for 12 to 19 months has a buttery flavour, with a soft texture and a delicate aroma, making it ideal for less experienced palates. Parmesan aged for 20 to 24 months has a stronger, savoury taste, and its texture becomes more compact while maintaining its crumbliness and graininess. Parmesan aged for over 35 months is crumbly with bold aromas, and those aged beyond 40 months are complex, with spice and smoke notes and an extremely intense aroma.
The aging process also affects the nutritional profile of Parmesan cheese. Older cheeses usually have less lactose, making them good for lactose-intolerant individuals. The concentration of protein and calcium content also increases with aging. The milk's quality and source, along with aging conditions, are important factors that affect how long Parmesan ages and the cheese's final quality.
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Parmesan is pressed at 5kg for 30 minutes, then redressed and pressed at 10kg for 12 hours
Parmesan is a hard, granular cheese that has been produced in and around the province of Parma in Italy for at least eight centuries. The process of making parmesan cheese involves several steps, including heating and pressing the curds to remove moisture and shape the cheese.
One recipe for making parmesan cheese at home recommends pressing the cheese at 5kg for 30 minutes. This initial pressing helps to remove any excess moisture from the cheese and gives it a firm texture. After this first press, the cheese is removed from the mould and cheesecloth, soaked in brine, and then redressed and pressed again at a higher weight.
Redressing the cheese involves smoothing out any wrinkles in the cheesecloth and ensuring that the cheese is evenly distributed within the mould. This step is important because it helps to ensure that the cheese is pressed evenly and that it retains its shape during the second pressing.
The second pressing of the parmesan cheese involves a higher weight of 10kg and is done for a longer period of 12 hours. This longer and more intense pressing helps to further remove moisture from the cheese and gives it its characteristic dense and compact texture.
After the second pressing, the cheese is removed from the mould and allowed to age. Proper ageing can take anywhere from 8 to 12 months or more, during which time the cheese develops its distinct sharp and nutty flavour. Overall, the process of pressing and redressing the parmesan cheese at specific weights and times is crucial to developing the desired texture and flavour of this iconic Italian cheese.
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Frequently asked questions
You should press Parmesan cheese at different weights and intervals. First, press at 5kg for 30 minutes. Then, press at 10kg for 12 hours. After removing the cheese from the mould, redress and press at 10kg for another 12 hours.
The first step is to sanitise all the tools and utensils that will be used. This is important because Parmesan cheese has a long ageing time.
Cut the curds into equal 1-centimetre cubes.
Allow the cheese to set for 30 to 45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot.
Parmesan cheese should be wrapped in plastic and stored in the refrigerator.
