How to make parmigiano cheese?

How to Make Parmigiano Cheese: A Step-by-Step Guide

Parmigiano-Reggiano is one of the most iconic and beloved cheeses in the world, with a rich history and a unique production process. This article will guide you through the steps to make Parmigiano cheese at home, from the milk selection to the aging process.

Step 1: Milk Selection

• High-quality milk: Parmigiano-Reggiano is made from the milk of cows grazing in the Po Valley region of Italy. You can use similar milk from local dairy farms or high-quality cow’s milk from your local market.
• Cultured milk: The milk must be cultured with a specific type of bacteria, Lactococcus lactis subsp. lactis, to produce lactic acid and give the cheese its characteristic flavor and texture.

Step 2: Curdling

• Heat the milk: Heat the milk to 32°C (90°F) to encourage the growth of the bacteria and to create an ideal environment for curdling.
• Add rennet: Add rennet, a natural enzyme extracted from the stomach lining of young animals, to the milk to coagulate it. The ideal pH level for curdling is between 6.5 and 6.7.
• Wait for coagulation: Allow the milk to coagulate for about 30-40 minutes, or until it has reached the desired consistency.

Step 3: Cutting and Stirring

• Cut the curds: Cut the curds into small pieces to release more whey and create a smooth, even texture.
• Stir the curds: Stir the curds gently for about 30 minutes to release more whey and to create a uniform consistency.

Step 4: Draining

• Line the colander: Line a colander with cheesecloth or a clean, thin towel to drain the curds.
• Drain the whey: Allow the curds to drain for about 30-40 minutes, or until most of the whey has been removed.

Step 5: Shaping

• Form the curds: Use your hands or a cheese mold to shape the curds into their desired form. For Parmigiano-Reggiano, the traditional shape is a wheel.
• Press the curds: Press the curds gently to remove any excess liquid and to create a smooth, even surface.

Step 6: Aging

• Aging process: Place the cheese in a controlled environment, such as a cheese cave or a temperature-controlled room, and allow it to age for a minimum of 12 months.
• Monitoring the cheese: Regularly monitor the cheese for any signs of spoilage or contamination, and turn it every 2-3 months to ensure even aging.

Tips and Variations

• Temperature control: Maintain a consistent temperature between 15°C (59°F) and 20°C (68°F) during the aging process.
• Humidity control: Maintain a humidity level between 50% and 70% during the aging process.
• Ripening: Allow the cheese to ripen for an additional 2-6 months to develop a stronger flavor and a more crumbly texture.
• Smoking: Smoke the cheese over low heat for 2-3 hours to add a smoky flavor and a darker color.

Conclusion

Making Parmigiano cheese requires patience, attention to detail, and a commitment to quality. By following these steps and tips, you can create a delicious and authentic Parmigiano cheese that will impress even the most discerning palates. Remember to always prioritize food safety and to handle the cheese with care during the aging process.

Table: Aging Process

Additional Resources

• Books: "The Art of Natural Cheesemaking" by David Asher, "Cheese Making: The Complete Guide" by Eric Miller
• Websites: The Cheese Maker, The Art of Natural Cheesemaking, Cheese Making Forum
• Courses: Online cheese making courses, local cheese making workshops, and hands-on classes at a cheese making school.