Patrick Oconnell
Parmesan cheese is a beloved Italian delicacy, and the art of ageing it is a captivating blend of tradition, craftsmanship, and passion. The ageing process can take up to two years or more, depending on the desired flavour profile. During this time, each wheel of cheese is regularly turned and brushed to prevent mould formation and ensure even ageing. The complex and deep flavours of well-aged Parmesan are a result of this meticulous process, which involves precise control of temperature and humidity. This guide will delve into the intricacies of ageing Parmesan, covering everything from the initial curd formation to the final certification, so you can create your own gourmet experiences.
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What You'll Learn
Temperature and humidity control
The ideal temperature range for ageing Parmesan cheese is between 52°F and 60°F (11°C and 15.5°C). To achieve this, you can use a refrigerator with a temperature regulator, setting it within the desired range. It is worth noting that a standard refrigerator tends to be cooler than a cheese cave and can remove moisture from the air, causing the cheese to dry out. Therefore, it is recommended to place the cheese in the warmest part of the refrigerator and use an airtight container to prevent moisture loss. The container should be sized such that it accommodates 40% cheese and leaves 60% empty space to allow for adequate air circulation.
Maintaining proper humidity is crucial to the ageing process. The cheese itself adds moisture to the air as it ages, influencing the humidity levels in the cave or container. To enhance humidity, you can introduce a damp element, such as a wet paper towel, a sponge, or a shallow pan of water with a sterilised sponge or butter muslin, placed away from direct contact with the cheese. The goal is to increase the moisture in the air without causing standing water or dampness on the cheese itself.
Additionally, the amount of cheese in the cave or container impacts humidity levels. A larger quantity of cheese will naturally increase humidity, while a smaller quantity may require additional measures to boost humidity, such as spraying the inside walls with sterile water. It is important to monitor humidity levels, especially during seasonal changes, as abrupt fluctuations can occur. A hygrometer is a useful tool for this purpose, providing alerts when humidity levels drop too low.
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Vacuum sealing
Some cheese makers believe that vacuum sealing stops the ageing process of the cheese, while others believe it is a suitable method for ageing cheese. One advantage of vacuum sealing is that humidity becomes a non-issue, as the cheese is sealed away from the air.
When vacuum sealing, it can be beneficial to age the cheese for a few months in your ageing environment before sealing. During this time, the cheese should be regularly cleaned of any unwanted mould.
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Preventing mould
Parmesan is a hard, granular Italian cheese crafted through a meticulous ageing process. It is typically aged for 12 months or more, and up to 36 months, or even over 100 months. The ageing process results in a cheese with very low moisture content, which is crucial to its long shelf life. With less moisture available, bacteria and mould have fewer opportunities to thrive, thus extending the shelf life of Parmesan cheese.
To prevent mould growth, proper storage is essential. Parmesan should be stored in an airtight container or wrapped tightly in plastic wrap to maintain freshness and reduce the likelihood of mould development. Long-aged Parmesan cheeses are ideal for this purpose, as they have lower moisture content and are less prone to spoilage.
During the ageing process, each wheel of Parmesan is regularly turned and brushed to prevent mould formation and ensure even ageing. This practice can last up to two years or more, depending on the desired flavour profile. If mould appears, it should be wiped off with a clean cloth dipped in saltwater or vinegar.
Additionally, it is important to distinguish between mould and tyrosine or calcium lactate crystals, which are formed as a natural part of the cheese's ageing process. These crystals are safe to consume and are an indication of a well-aged cheese. Tyrosine crystals will be found on the inside of the cheese with a harder and crunchier texture, while calcium lactate crystals are more likely to be found on the exterior with a softer, powdery, or flaky texture.
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Brining
During the brining process, it is important to ensure that the cheese remains afloat in the brine solution. If the cheese stops floating, this indicates that it has absorbed a significant amount of salt, and more salt should be added to the solution. After brining, the cheese should be removed from the brine and air-dried for several days before being waxed or vacuum-packed for further ageing.
Wiping the surface of the cheese with a brine solution is also recommended during the initial ageing stages to prevent mould growth. This is especially important in the first three weeks after removing the cheese from the brine, as the cheese needs this period to dry out properly. If mould appears on the cheese during ageing, it can be removed by scrubbing the affected area with a cloth soaked in brine or a light saltwater solution.
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Quality control
The proper humidity and temperature in the ageing location, often referred to as a "cheese cave", are critical for quality control. A hygrometer can be used to measure humidity, and a refrigerator thermostat can regulate temperature. The ideal temperature range for ageing Parmesan cheese is 52°F to 60°F (11°C to 15.5°C).
To maintain proper humidity, the amount of cheese in the cave or container matters. As cheese ages, it naturally adds moisture to the air, so the humidity levels depend on the amount of cheese present. To increase humidity, one can use a damp sponge, a wet paper towel, or a shallow pan of water with a sterilised sponge. It is crucial to avoid standing water in the container, as the goal is to add moisture to the air, not to the cheese.
During the ageing process, each wheel of Parmesan is regularly turned and brushed to prevent mould formation and ensure even ageing. This practice can last up to two years or more, depending on the desired flavour profile. Experts tap each wheel with a small hammer, listening for signs of good ageing. This auditory inspection helps identify any flaws or inconsistencies within the cheese. Only the best wheels that pass these rigorous tests earn the prestigious Parmigiano Reggiano seal.
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Frequently asked questions
The proper way to age parmesan cheese is to first brine it, then age it at a consistent temperature and humidity, and finally coat it with oil and wipe off any mould.
Parmesan cheese should be aged at 55° to 60°F for at least 8 months.
The humidity level can be controlled by using a damp sponge or paper towel in the corner of the container, not touching the cheese. The goal is to add moisture to the air, not to the cheese.
