How to Craft the Iconic Parmigiano Reggiano- A Step-by-Step Guide to Making Italy’s Premier Cheese

How to Make Parmigiano: A Guide to Crafting the Perfect Cheese

Parmigiano Reggiano is a renowned Italian cheese that has been delighting food enthusiasts worldwide with its rich flavor and texture. Made from the milk of local cows, this cheese has a unique taste that is hard to replicate. If you’re interested in learning how to make Parmigiano, you’ve come to the right place. In this article, we will guide you through the process of crafting this exquisite cheese, ensuring that you achieve the perfect Parmigiano Reggiano at home.

Ingredients and Equipment

Before you start making Parmigiano, gather the following ingredients and equipment:

– Fresh whole milk: You will need around 20 liters of fresh whole milk for a batch of Parmigiano.
– Rennet: This is a coagulant used to curdle the milk. You can find it at a local cheese-making supply store or online.
– Culture: A culture is a type of bacteria that helps to develop the flavor of the cheese. Look for a specific Parmigiano Reggiano culture at a cheese-making supply store.
– Salt: Use non-iodized salt to season the cheese.
– Cheese mold: A mold with a diameter of 40 cm is ideal for making Parmigiano.
– Cheese press: A press is necessary to apply pressure to the cheese curds, which helps to expel moisture.
– Aging space: Parmigiano needs to be aged for at least 12 months, so you’ll need a cool, dry place to store it.

Step-by-Step Guide to Making Parmigiano

1. Heat the milk: Begin by heating the milk to 32°C (90°F). Stir the milk occasionally to prevent it from sticking to the bottom of the pot.

2. Add the culture: Once the milk reaches the desired temperature, sprinkle the culture over the surface. Allow it to sit for about 5 minutes to dissolve.

3. Add rennet: Sprinkle the rennet over the surface of the milk and stir gently for about 1 minute. The milk should start to curdle and separate into curds and whey.

4. Cut the curds: After the milk has curdled, use a knife to cut the curds into small pieces, about 1 cm (0.4 inches) in size. Let the curds sit for 15 minutes, stirring occasionally.

5. Cook the curds: Bring the curds to a temperature of 55°C (131°F) by gently cooking them. This process will help to release the whey from the curds.

6. Drain the whey: Once the curds have reached the desired temperature, drain the whey from the pot. Reserve the whey for future use.

7. Shape the cheese: Place the curds into the cheese mold and press them firmly to remove excess whey. Cover the mold with cheesecloth and place it in the press for 12 hours.

8. Salt the cheese: Remove the cheese from the mold and sprinkle it with salt. Place the cheese back in the mold and press for another 12 hours.

9. Aging: After the cheese has been pressed and salted, remove it from the mold and wrap it in cheesecloth. Store the cheese in a cool, dry place for at least 12 months. Rotate the cheese every few months to prevent it from sticking to the aging surface.

Conclusion

Making Parmigiano Reggiano is a rewarding experience that allows you to create a high-quality cheese at home. By following this guide, you’ll be able to craft your own batch of Parmigiano, ensuring that you have a delicious and authentic cheese to enjoy. Happy cheese-making!