Randy Chandler
Parmesan cheese is traditionally made from cow's milk and is aged for at least 12 months. The process begins with combining whole milk and naturally skimmed milk, which is then distributed into copper vats for heating. During this two-step heating process, additional ingredients like whey and rennet are added to form the curd. The curds are then cooked and cut, with the water bath requiring another large pot of water to be kept on the stove just off the boil. The cheese is then aged in the copper vats, creating a sweet-tasting flavour through the natural fermentation of cow's milk.
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What You'll Learn
Milk: traditionally cow's milk, but can be pasteurised or raw
Parmesan cheese is traditionally made from cow's milk, although it can be pasteurised or raw. The milk used is typically a mixture of whole milk and naturally skimmed milk, which is combined and then distributed into copper vats for heating. This two-step heating process involves adding additional ingredients like whey and rennet to form the curd. The curd cooking is done very quickly after cutting, and another large pot of water should be kept on the stove just off the boil to add to the water bath in the curd cook/scald step.
The milk available in stores is often processed at higher temperatures, and adjustments to the amount and set time for rennet may need to be made to compensate for this. If using a better-quality, raw milk, the rennet should be decreased by 25-30% and the coagulation time by 40-50%.
In the United States, Parmesan must be made of cow's milk, according to the Code of Federal Regulations, which includes a Standard of Identity for "Parmesan and Reggiano cheese". This defines aspects of the production process and the final result. Parmesan must be cured for at least 10 months, contain no more than 32% water, and have no less than 32% milk fat in its solids.
In Canada, regulations only define moisture and fat levels, with no restrictions on aging time. Kraft Foods is a major North American producer of grated Parmesan and has been selling it since 1945. Many Wisconsin cheesemakers, some founded by Italian immigrants, produce Parmesan in whole wheels.
In the European Union, the term Parmesan may only be used, by law, to refer to Parmigiano Reggiano, which must be made in a restricted geographic area, using stringently defined methods. Outside the EU, the name Parmesan is legally used for imitations, with only the full Italian name, Parmigiano Reggiano, referring to the PDO-protected cheese.
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Mixing: whole milk and skimmed milk are combined
To make Parmesan cheese, the whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking. This results in a part-skim mixture. The mixing of whole milk and skimmed milk is a crucial step in the cheese-making process, as it helps to achieve the desired fat content in the final product.
Parmesan cheese is traditionally made from cow's milk, and the mixing of whole milk and skimmed milk ensures that the milk has the right balance of fat and other solids. This step also helps to standardize the milk and create a consistent product.
During the mixing process, it is important to gently combine the two types of milk to avoid excessive agitation, which can affect the quality of the cheese. The milk should be stirred slowly and steadily to ensure proper homogenization without damaging the milk's structure.
After the mixing is complete, the part-skim milk mixture is then pumped into copper-lined vats, which are essential for heating the milk evenly and imparting unique flavour characteristics to the final cheese. The copper vats also contribute copper ions to the mixture, which play a role in the cheese-making process.
The use of copper vats is a traditional technique that has been employed for centuries in the production of Parmesan cheese. It is believed that the copper ions released from the vats during heating contribute to the distinctive flavour and texture of the cheese.
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Heating: the milk is heated in copper vats
Parmesan cheese is traditionally made from cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture. This mixture is then pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix.
The milk is heated in two steps. During this process, additional ingredients like whey and rennet are added to form the curd. Rennet is a natural enzyme found in the stomach of young mammals that helps them digest their mother's milk. It is worth noting that since rennet is a restricted, or haram, ingredient in a Muslim's diet, traditionally made Parmesan is not halal. However, some cheese producers are rethinking the process of cheesemaking to keep up with the changing times, and there are now several methods of producing completely vegetarian and vegan-friendly cheeses, which would also be halal.
The two-step heating process is done in copper vats, which are ideal because they heat the milk evenly. The milk is heated to 176 degrees Fahrenheit for 15 seconds. The copper vats also contribute copper ions to the mixture.
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Curdling: the milk forms a curd with the addition of whey and rennet
Parmesan cheese is made from cow's milk, which is heated in a two-step process. During this heating process, whey and rennet are added to form the curd. The milk forms a curd with the addition of these two ingredients.
Whey is a by-product of milk and is often used in protein supplements. It is a mixture of milk proteins that remain when milk is coagulated during the cheese-making process. Whey is rich in protein, antioxidants, and peptides, which help lower blood pressure and improve the immune system.
Rennet, on the other hand, is a natural enzyme found in the stomachs of young mammals, aiding in digesting their mother's milk. Rennet is essential in cheese-making as it helps coagulate milk, separating it into solid curds and liquid whey. The rennet used in cheese-making can be sourced from animals, plants, or microbes.
The curd formation in Parmesan cheese-making is a crucial step, and the process must be carefully monitored to ensure the desired texture and flavour of the final product. The milk, whey, and rennet mixture is heated and stirred slowly until the milk transforms into a semi-solid, lumpy mass. This process can take up to an hour, and the temperature must be carefully controlled to avoid over-coagulation or under-coagulation.
Once the curd is formed, it is cut into smaller pieces to release moisture and encourage the further development of curds. This step is crucial in determining the final texture of the Parmesan cheese. The smaller curds are then slowly cooked, a process that requires precision to ensure the desired flavour and texture.
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Aging: parmesan is aged for at least 12 months, sometimes longer
Parmesan cheese is aged for a minimum of 12 months, with some varieties aged for longer. In the United States, the Code of Federal Regulations requires Parmesan to be cured for at least 10 months. However, in the European Union, the term "Parmesan" is legally protected and can only be used to refer to Parmigiano Reggiano, which is produced in a restricted geographic area using specific methods. Parmigiano Reggiano is typically aged for at least 12 months, and some varieties, like Cello Copper Kettle, are aged for up to 16 months to develop a sweeter flavour. During the ageing process, the cheese undergoes natural fermentation, which contributes to its distinct flavour and texture.
The ageing process is crucial in developing the unique characteristics of Parmesan cheese. Proper ageing ensures the cheese develops the right balance of flavours and textures. The length of ageing affects the moisture content, texture, and flavour of the cheese. Longer ageing times result in a drier, harder cheese with a more concentrated flavour. The ageing environment, including temperature and humidity, also plays a vital role in the ageing process.
The traditional ageing process for Parmesan cheese involves storing the cheese wheels in temperature- and humidity-controlled environments. These conditions are carefully maintained to promote the development of the desired flavour and texture. During ageing, the cheese is regularly inspected and turned to ensure even ageing and prevent the formation of unwanted moulds.
The length of ageing also depends on the type of milk used and the production method. For example, Grana Padano, a similar cheese to Parmigiano Reggiano, is typically aged for a minimum of nine months. This cheese is produced in Lombardy, Italy, and the cows' milk used may contain slightly less fat. The ageing time and conditions can vary slightly between different producers, each with their own unique techniques and traditions.
The ageing process is a delicate and time-honoured tradition in the art of making Parmesan cheese. It requires patience, skill, and a meticulous attention to detail. The result is a cheese with a complex flavour profile and a granular texture that has made it a beloved and versatile ingredient in kitchens worldwide.
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Frequently asked questions
Parmesan cheese is traditionally made from cow's milk.
First, whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
Parmesan cheese is generally aged for at least 12 months. Some varieties are aged for longer, up to 16 months, to create a sweeter flavour.
Grana Padano is similar in taste and texture to Parmesan but is a softer cheese. It is produced in Lombardy, Italy, and the cows may be fed silage as well as grass, resulting in milk that contains slightly less fat.
Traditionally, Parmesan cheese is made using rennet, which is derived from the stomach of young mammals. This makes it a restricted, or haram, ingredient for Muslims. However, some cheese producers now use microbial rennet, making their Parmesan cheese suitable for those following a halal diet.
