What You Will Need

This recipe makes one Parmesan cheese weighing approximately 700 g.

Most of the components are supplied as part of the Epicurean Premium Cheese Kit.

• 7½ litres of low-fat milk containing approximately 2% fat
• 2 ml calcium chloride dissolved in ¼ cup of cool water
• ½ teaspoon TA61 Thermophilic Culture
• ½ teaspoon LH100 Helvetic Culture
• ¼ teaspoon lipase powder dissolved in ¼ cup of cool water
• 2 ml rennet dissolved in ¼ cup of cooled, boiled water
• 300 g cheese salt for the brine
• Cheesecloth or butter muslin
• 800 g–1 kg hard cheese basket
• Cheese press

Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the cheese-making process.

Prepare the Starter

The day before making the cheese, prepare a Thermophilic Culture starter using both the TA61 and LH100 cultures, following the method described in the Cheese-Making Basics guide.

Prepare the Milk

Heat the milk to 32°C.

Add the calcium chloride solution, followed by the prepared starter and lipase solution.

Cover and allow the milk to ripen for 30 minutes.

Add the Rennet

Gently stir the diluted rennet into the milk using an up-and-down motion for at least two minutes.

Cover and allow the milk to set for approximately 30 minutes, or until a clean break is achieved.

Test for a Clean Break

Slide a knife into the curd at an angle and lift a small amount on the side of the blade.

If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.

Cut and Heat the Curds

Cut the curds into approximately 6 mm cubes using the method described in the Cheese-Making Basics guide.

Gradually heat the curds by approximately 2°C every five minutes until they reach 38°C.

Stir regularly during heating to prevent the curds from matting together.

Cook the Curds

Continue raising the temperature by approximately 3°C every five minutes until the curds reach 50°C.

Stir regularly throughout this process.

The curds should reduce to approximately the size of grains of rice and should squeak slightly when chewed.

Allow the curds to settle for five minutes.

Drain the Whey

Carefully pour away the whey without losing any of the small curd particles.

Line the hard cheese basket with cheesecloth or butter muslin.

Transfer the curds into the lined basket and press lightly with 2.5 kg of weight for 15 minutes.

Redress the Cheese

Remove the cheese from the basket and carefully peel away the cheesecloth.

Turn the cheese over, rewrap it in the cheesecloth and return it to the basket.

Press with 4 kg of weight for 30 minutes.

Continue Pressing

Remove, turn and redress the cheese again.

Press with 7 kg of weight for two hours.

Remove the cheese from the basket and line the basket with fresh cheesecloth.

Return the cheese to the basket and press with 10 kg of weight for 12 hours.

Brine the Cheese

Prepare a brine solution using 300 g of cheese salt and 800 ml of water.

Remove the cheese from the basket and carefully peel away the cheesecloth.

Soak the cheese in the brine at room temperature for 24 hours.

Age the Cheese

Remove the cheese from the brine and gently pat it dry.

Place the cheese on a clean cheese board and store it at 10–12°C with approximately 85% humidity for at least 10 months.

Turn the cheese daily for the first two weeks, followed by once each week for the remainder of the ageing period.

Remove any mould by wiping the surface with a clean cloth dampened with vinegar or salt water.

Oil the Rind

After the cheese has aged for two months, lightly rub the surface with olive oil.

This will help prevent the rind from becoming excessively dry.