Parmesan is rightfully called the king of all cheeses, and many people often wonder if it is possible to make Parmesan cheese on their own at home. This is a variety of Italian hard cheese, which has a delicate taste and aftertaste. In terms of its structure, it is brittle and crumbles heavily. Parmigiano-Reggiano cheese, which, by the way, is the original name of this variety, is not only nutritious, but also a very useful product. In this article, you will learn not only about the beneficial properties of this product, but also how to make Parmesan cheese at home.

History of Parmigiano-Reggiano

It is not known for certain where and when exactly hard Parmesan cheese appeared, but still there is some information about the origin. Its history goes back almost a thousand years. According to one version, this dairy product was invented by the monks of the Benedictine order, for whom the naturalness of the product was important, as well as its long-term storage. There is a legend that the recipe for parmesan was sent to him by the Lord himself. Hard Parmesan cheese, even without preservatives, can be stored and remain fresh for about three years. Today, this appetizer is prepared in the same way as in the 13th century, using the same technologies, and in the same places, so modern cheese and the one that was eight centuries ago are no different. The real Parmigiano-Reggiano is produced only in northern Italy.

Harm and benefit of Parmigiano-Reggiano

• As already noted, Parmigiano-Reggiano is useful because it contains a large amount of amino acids that the human body needs.
• In addition, it is a rich source of protein, which is why this product is used in various diets.
• However, the calorie content of parmesan is about 390 kcal, but it does not affect weight gain. It is easily and quickly absorbed by the body, positively affecting the work of digestion.
• It is also rich in calcium and phosphorus, thanks to natural cow's milk in the composition.
• In addition to calcium and phosphorus, Parmesan cheese contains other useful substances and vitamins.
• It can and should be taken by pregnant women and children.
• Unlike many dairy products, Parmigiano-Reggiano does not contain lactose.
• It has no harmful properties, except for intolerance to components and excessive use.

How to make Parmesan cheese at home

Before telling you step-by-step instructions for cooking Parmigiano-Reggiano, it is worth warning that the preparation of Parmesan cheese is not a quick process, since the real product must be infused for at least two years. And if you need Parmigiano-Reggiano today, then it is better to buy it in the store, as you may not have the patience to wait so long. But if you still decide to please yourself with homemade parmesan for the future, then do not hesitate, start right now.

In order to prepare homemade parmesan cheese, the following ingredients are needed (at the output you will get about 1 kilogram of the final product):

• Low-fat fresh milk - 16 liters
• Sourdough or yogurt - 320 gr.
• Rennet is a complex organic compound that acts as a catalyst for the breakdown and processing of milk. The product is quite expensive, but you can not do without it.

If you have everything you need, then we offer you a diagram of the cooking process of Parmigiano-Reggiano at home with a photo:

1. Heat milk to 38 degrees.
2. Add sourdough to warm milk and mix well. Leave aside for 45 minutes.
3. Dilute the rennet in half a glass of cold water, and while stirring, add to the main mass.
4. After an hour and a half, the milk mass will curl up into cottage cheese and then cut the cottage cheese into small pieces with a sharp knife.
5. Put the cottage cheese on a slow fire so that it heats up gradually, do not forget to stir occasionally.
6. As soon as the cottage cheese warms up to 51.5 degrees, turn off the fire. Leave it on for 30 minutes.
7. Then drain the excess liquid, and transfer the mass to a container for a small load (about 5 kg). Leave again for 30 minutes.
8. After half an hour, double the load at least and leave it for 12 hours. Do not forget to turn the cheese over, do it very carefully, as it is still soft.
9. Then your workpiece must be salted. Send it to a highly saline solution for a day. And don't forget to flip again. The salting process takes about 20 days.
10. The curd is then pulled out of the salt solution and left to dry. And in this case, it must be constantly turned over, otherwise it will dry unevenly. Thus, the cheese matures for 2-5 years. Or at least a year is worth it. During ripening, it is lubricated with olive oil. After that, homemade parmesan cheese is ready!

This solid fermented milk product can be eaten just like that, washed down with red wine, or it can be added to various dishes. Even homemade parmesan is very tasty and healthy. Once you try this royal cheese, you will not be able to refuse it anymore.

Video: How to make hard Parmesan cheese at home

Close your eyes and whisper, "Parmesan!" And now you are already sitting in the shade of a vine, drinking your favorite wine and enjoying the taste of cheese. Truly a magical word! No less delightful is the owner of this name - Parmigiano Reggiano cheese. We will tell you about where it was born, how it has survived to this day, in what recipes it is used, about the composition and health benefits of parmesan. Meet His Majesty Parmesan!

The recipe for cheese was developed about 900 years ago on the territory of the Cistercian and Benedictine monasteries. For all these years, the composition of parmesan has not changed: milk, water, salt and the lion's share of patience during ripening.

The monasteries were located on the plain between Parma (Parma) and Reggio Emilia (Reggio Emilia). From these provinces the cheese got its name Parmigiano Reggiano. A large number of pastures contributed to the development of farming in monasteries and the appearance of an excess of milk, which required a search for a recipe for an ideal dairy product that could be stored for a long time.

The first written mention of cheese is a notarial deed drawn up in (Genova) in 1254, according to which a wealthy woman mortgaged her house for an annual supply of 25 kg of cheese produced in Parma. Then it was known as caseus parmensis (Latin name).
During the 14th century, the Cistercians of the Benedictine abbey maintained a monopoly on the production of parmesan and sold it throughout Italy.
In the 16th century, the recipe for Parmesan cheese was sold to Europe, where it was prepared by the best chefs in Germany and France. On August 7, 1612, the Duke of Parma, in order to protect the original production, compiled a list of places where they could use the word "Parma" in the name of their product.

The name "Parmesan" (Parmesan) appeared in French, which meant "from Parma".

By 2004, there were about 512 producers of cheese with the name "Parmesan" in the world. But in 2008, the European Court ruled that only cheese made in the northern regions of Italy should be called "Parmesan".

Historical facts and literary episodes

• In 1344, Giovanni Boccaccio, in his book The Decameron, mentions the use of "grated parmesan for pasta and".

• The great playwright Moliere, in an effort to prolong his life, adhered to an unusual diet: 320 g of parmesan and 3 glasses of port wine per day.
• Dr. Livesey (the subject of Robert Louis Stevenson's Treasure Island) said, "You saw my snuffbox, didn't you? But you've never seen me sniff tobacco because I always put a piece of Parmesan cheese in my snuffbox. It's very nutritious!"
• There is a version that the third US president, Thomas Jefferson, contributed to the popularization of parmesan in America.

How Parmesan is made - cooking technology

Parmesan cheese is called the king of cheeses. Its production takes place every year from early April to mid-November (the period of "green pastures"). Currently, cheese, made only in five provinces of Italy (, Reggio Emilia, Modena (Modena), (Padova) and (Bologna), is considered a real parmesan, marked with a special quality mark. Milk for cheese is taken from cows grazing only on pastures regions where the original Parmigiano Reggiano is produced.

• We advise you to visit the production of parmesan.

For the production of cheese, raw materials are taken from two milk yields: morning and evening. Evening milk is left in vats for spontaneous curdling. The next morning, the milk of the new milk is defatted and mixed with the already sour milk. The mixture is sent to copper cauldrons containing 11 centners, which is enough to produce two heads of cheese. That is, to prepare 1 kg of parmesan, approximately 14 liters of milk are needed.

After aging at 20 degrees, the vats are heated to 34 and renin is added - an enzyme that digests proteins in the calf's stomach. The resulting curd clot is cut into large pieces, and then the mass is broken into small particles the size of a grain of rice with sharp movements. Next, the vat is heated to 56 degrees.

Until the fifties, the heating process was carried out with the help of fire, which was monitored by young workers, adding firewood. This profession was called sotcaldèra, which literally means "under the boiler."

After the formation of the correct dehydrated granules, the mixing and heating process is stopped, and the heavy protein particles sink to the bottom. With the help of a wooden shovel, the settled curd is transferred to the hemp cloth, which is then once again placed in the whey.

The clot is cut into two parts and placed in gauze in round wooden molds, which are periodically turned over to remove excess whey. By the way, the whey that drains is carefully collected and then used to feed the pigs that are destined to become (Parma ham).

At the end of the first day, the tissue is removed and the cheese is placed in a marking mold. Two heads of cheese obtained from one vat are called twins by Italian cheese makers.

On the fourth day, the cheese heads are placed in large vats filled with salt water. From it, the mass will absorb the necessary amount of salt to obtain the right taste and long-term storage (salt is the only preservative in parmesan). During the year, the cheese matures in molds in special rooms on large wooden tables, where it is rubbed and turned over every 10 days.

After quality control by specialists, suitable cheese heads are transferred to storage for at least a year for final ripening. The maturity of a cheese is determined by the sound it makes when struck with a silver mallet.

• Interesting fact: Italian emigrants in Argentina adapted the production conditions to local characteristics and called the cheese Reggianito, it ripens less than parmesan - only 5-6 months.

Application

If you are roasting meat, sprinkle it with parmesan. It will create a magnificent crispy crust and enrich the taste of the dish with nutty notes.

Kinds

How to use parmigiano depends on its age:

• Young Fresco cheese (from 12 to 18 months) is consumed on its own, serving as a cheese slice. Used as a filling for meat rolls. It pairs well with juicy fruits;
• Ripe Vecchio cheese (from 18 to 24 months) is more often used in recipes for hot dishes (lasagna, pasta, sauces), when baking meat and fish. As an appetizer for wines, it will perfectly set off the aroma of any red wine with fruity notes, and will reveal all its taste secrets when paired with light white wine. Mature parmesan is an essential ingredient in cheese ice cream;
• Old cheese Stravecchio (more than 2 years old) is excellent grated for pasta and seafood, used on its own in combination with figs, pears and wine. Its crust is added to soups to give a spicy taste.

Most often, 24-month-old parmesan is on sale, but there are, although very rarely, specimens aged 48 and even 60 months, which can be bought at specialized fairs. These cheeses have an unsurpassed piquant taste and the most loose texture. They are used as an appetizer for pasta and meat, they go well with French and.

Parmesan also confirms its title by the fact that they even exist on its basis.

With only 100 g of cheese on hand, you can please your loved ones with unusual cheese sweets. Cut it into pieces the size of half a walnut, melt the dark chocolate and dip the Parmesan in it. After the glaze has hardened, the sweets can be eaten. Enjoy your meal!

Calorie content, chemical composition and beneficial properties

Like a real king, parmesan is a leader among its counterparts in terms of the content of nutrients. Its nutritional value is 392 kcal per 100 g of product, which contains:

• Proteins 33 g;
• Fats 28.4 g;
• Carbohydrates 3.2 g;
• Sodium chloride 1.39 g;
• Calcium 1160 mg;
• Other trace elements (phosphorus, potassium, magnesium, zinc) 827 mg;
• Vitamin A 270 mcg;
• B vitamins 518.2 mcg;
• Vitamin PP 55 mcg;
• Pantothenic acid 320 mcg;
• Biotin 40 mg;
• Cholesterol 68 mg.

Consider the beneficial properties of cheese, based on the amount of substances it contains. Parmesan is an excellent source of protein. Just 28 grams of cheese per day provides one-fifth of a person's daily protein requirement. It must be emphasized that cheese contains all nine essential amino acids needed to build proteins in the body.

As a result of long exposure, Parmesan is easily digested, which makes it an excellent choice: for introducing cheese into the diet of children from the age of ten months, for older people with sensitive digestion, for athletes as a quick source of energy.
The calcium content of parmesan is such that eating 57 grams per day provides 67% of the daily value of this mineral. And the presence of vitamin D improves the absorption of calcium, which is especially important for children, the elderly (to prevent osteoporosis) and postmenopausal women.

Parmesan contains a large amount of vitamin B12, which is necessary for the formation of red blood cells and the maintenance of the nervous system, and vitamin A, which improves eyesight, the appearance of skin and teeth.

Parmigiano Reggiano is lactose-free, so it is ideal for people who have trouble digesting milk.

Parmesan is one of the safest cheeses. Due to the long exposure, the moisture content in it is so low that bacteria do not have the opportunity to grow and develop.

Despite all the positive properties, it is worth remembering that cheese contains sodium, which can accumulate in the body and lead to an increase in blood pressure, and is quite high in calories. That's why doctors recommend consuming no more than 70 g of the product per day.

Grana Padano - parmesan

(Grana Padano) - Italian hard cheese. Unlike parmesan, it is produced in 27 provinces of Italy. There is an opinion that grana padano is a cheap analogue of parmesan, which is fundamentally not true. This is a separate cheese with its own separate history.

What is the difference between these brothers? In the production of parmesan, special requirements are imposed on the type of nutrition of cows from which milk is taken. When selecting raw materials for Grana Padano, such stringent conditions are not set.

For the preparation of Parmesan, a mixture of whole and skimmed milk is used, for Grana Padano, they take partially skimmed milk.
The minimum ripening period for Parmesan is a year, for Grana Padano it is 9 months. The color of the first is golden-straw, increasing with age, the second - from white to straw.

And, of course, the main thing is the difference in tastes. Parmesan - spicy with a nutty flavor and hints of melted butter. Grana padano is less tart, but more salty, with hints of dried fruit.

Grated grana is often used as a substitute for parmesan in recipes. It is also used as an aperitif with red wine.

The price of parmesan in Italy and in Russia

“How much is a king worth?”, you ask. In Italy, the cost of parmesan, depending on age, varies from 12 to 30 Euro per 1 kg. On the days of the fairs, cheese can be bought at a lower price.

Unfortunately, due to the current political situation, it is not possible to buy parmesan in Russia. But on the shelves of domestic stores you can find cheese of Russian, Latvian, Moldovan, Uruguayan production with the name Parmesan, a little closer in its properties to the present, the cost of such a product varies from 1000 to 2000 rubles.

That's all about Parmigiano Reggiano! We have tried to convey to you the most complete information about this cheese king. I would like you to choose Italy when looking at places for your next vacation. Look at the light to the king, and he will remain in your heart forever. Relax in style!

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Everyone is familiar with this magnificent Italian hard cheese. Parmesan is truly versatile: it goes well with wine, it can be melted, added to salads, pasta, pizza, risotto, and also eaten as snacks, cut into cubes. The original name of Parmesan cheese is Parmigiano Reggiano. This cheese is traditionally made from unpasteurized cow's milk and matures for a long time: from 6 months. The original Parmesan has a very deep fruity and nutty flavor and a strong, rich cheesy flavor that is unmistakable.
Let's try to make our own Parmesan cheese!

Ingredients

8 l.

cow or goat milk (or both) 2.5% fat

not UHT

1/8 tsp

dry thermophilic sourdough

with the addition of L. helveticus

1/2 tsp

liquid rennet (veal)

dissolve in 50ml water temperature 30-35ºС
or rennet in another form, at the dosage indicated on the package
use animal rennet for this recipe

1 ½ tsp (8 ml)

calcium chloride, solution 10%

dissolve in 50 ml of water at room temperature

or be guided by the dosage indicated by the manufacturer of the drug on the package

the maximum dose of application is 2 g of dry calcium per 10 liters of milk

1/4 tsp

[optional] lipase

dissolve in 50 ml of water at room temperature, let it brew for 20 minutes

salt bath

1 kg.

medium sea salt

not iodized

3 l.

boiled water

1 tbsp

calcium chloride, solution 33%

1 tsp

white vinegar

After cooking you will receive: 1 cheese weighing 800 g.

Equipment

10 l.

pot

enameled or stainless steel

15 l.

pot

for a water bath

with max. load from 9 kg

cheese press

food thermometer

long knife

for cutting a clot

skimmer

wooden or plastic

per 1 kg. ∅11 cm.

cheese mold

perforated, cylindrical , with lid-follover

drainage fabric

Sterilize all equipment before making cheese. You can wash it and pour boiling water over it

Schedule for making Parmesan cheese (from start to finish)

First day:

• 3 hours 20 minutes to prepare cheese grain
• 15 hours for molding and pressing (evening and night)

Subsequent days:

• 1 day for salting in a salt bath
• 2-5 days for drying the crust
• at least 5 months for cheese maturation

Step by Step Parmesan Cheese Recipe

1. Heat the milk in a water bath to 31°C. Turn off the fire.
2. Add thermophilic culture, lipase and calcium chloride and mix well but slowly. Cover, wrap with a towel (so that the temperature does not drop) and leave for 45 minutes.
3. Check the temperature, make sure it is not higher than 32°C. Stir the milk and slowly pour in the dissolved enzyme. Stir well with up and down movements to maximize the dissolution of the enzyme in the entire volume of milk.
4. Cover the pot with a lid and leave for 30 minutes to curdle the milk.
   [optional] To accurately determine the required clotting time and obtain a clot of the desired consistency and calculate the clotting time using the formula K = F * M (multiplier = 2, F is flocculation time in minutes). After the calculation, cover the pan with a lid and leave the clot alone for the remaining number of minutes.
5. Swipe. If the clot is not dense enough, leave for another 10-15 minutes.
6. With a long knife or a metal whisk, cut the clot into small cubes with a side of 0.5 cm.
7. Over the next 25 minutes, slowly increase the temperature of the curd to 38°C, stirring frequently with a slotted spoon. If the pieces are too large, cut them with a knife to the desired size. Do not allow curds to stick together.
8. Slowly heat curd to 52°C while stirring in reverse. The pieces should become small and elastic.
9. Turn off the heat and leave the clot to lie down on the bottom of the pan (5-10 minutes)
10. Drain off half of the whey. Carefully, wearing sterile gloves, collect the cheese grain into a single layer under a layer of whey and wrap with gauze. Gather the edges of the gauze to form a bag. Move the gauze bag with the cheese mass into the mold. Try not to wrinkle the gauze, otherwise bumps will appear on the surface of the cheese head.
11. Place under a press weighing 2-2.5 kg for 15 minutes.
12. Take the cheese out of the mold, turn it over, wrap it in a fresh piece of cheesecloth and place it back in the mold.
13. Place under a 4.5 kg press for 30 minutes.
14. Turn the cheese over again and change the gauze (you can simply rinse it in cold water and dry it)
15. Put under the press 7.5 kg for 2 hours.
16. Turn the cheese over and place under a 9 kg press for 12 hours (or overnight).
17. Prepare a salt bath. Heat water to 80°C and dissolve salt in it, add calcium chloride and vinegar. Cool down to 15°C.
18. Place the cheese in the bath for 24 hours (12 hours for every 400 g of cheese). Flip 4 times.
19. Remove the cheese from the salt bath and leave to dry for 2-5 days, until the crust dries. Turn the cheese 3 times a day.
20. Place the cheese in the ripening room ( 12°C - 15°C, humidity 75-85%) for at least 5 months.
21. For the first 2 weeks, turn the cheese over and rub with olive oil once every 2 days, then once a week, otherwise the cheese will dry out unevenly. The oil prevents mold and excessive drying of the cheese crust. If mold does form, remove it by wiping it with a paper towel soaked in vinegar or saline.

After 3, 6 and 9 months of ripening cheese, brush it with olive oil.

Is it possible to make parmesan at home? The first reaction is no! This is not just cheese or brynza, but an Italian delicacy tradition. Here it is worth remembering the wise Russian proverb: "It is not the gods who burn the pots." There would be hunting, time and opportunities. Then the "pots" are quite on the shoulder of anyone who wants to.

The exotic-sounding "Parmesan" got its name from the area where it is made. The Italian Parma and Reggio Emilia are the cradle of the famous cheese, since the 12th century they have kept the traditions of its production. But now they make it not only in Italy, but in many other parts of the world.

Many liked this hard cheese with a spicy, slightly tart deep creamy taste. The peculiar structure of the product makes it inconvenient for cutting, but rubbing is a pleasure, it is prone to the formation of scales. It can be stored for a long time without fear that it will lose its merits.

Italians sprinkle parmesan over pasta, add it to risottos and soups, and sprinkle it with balsamic vinegar. The Emilia-Romagna region has its own traditions: eating parmesan with walnuts and pears. Following Italy, France, England, it has become customary to feast on cheese at the end of a meal, treating itself to thin slices as a delicacy.

Gastronomic business card of Italy

Parmesan has glorified not only the Emilia-Romagna region, but also the entire cuisine of Italy. Along with lasagne, Parma ham, balsamic vinegar, bolognese sauce, Barosi cake, wines and liqueurs.

Everything is important in the manufacture of parmesan: the initial products, the recipe, where to store, how to determine the quality and readiness. No matter how hard culinary experts all over the world try, Italians recognize only their cheese as the best. And made in the vicinity of Parma or Reggio Emilia.

Here, on the hills and in the valleys, protected from cold winds by mountain ranges, 70 species of succulent herbs grow. Red Regian cows graze in fertile meadows. By the way, they give half as much milk as cows of other breeds. But what is milk? Only it is used to produce the real Parmigiano Reggiano. Old-timers keep legends about the heavenly origin of local cows.

It takes 14 liters of milk to make one kilogram of cheese. Preservatives are not used. This cheese, unlike all others, is not pressed. The cheese head periodically turns from side to side. And after a two-year "spinning" it is transferred to special rooms, where the product ripens for another year.

At the final stage, unusual characters appear on the culinary scene: Parma rumors. This unique profession is passed down from generation to generation and is considered very prestigious. A special silver mallet and recognition of the sound of cheese ripening are the main indicators of mastery. The "musical" possibilities of parmesan determine its future taste qualities. An insufficiently sonorous sound after a blow with a hammer indicates a discrepancy with the necessary qualities. Such cheese heads, of course, are not thrown away. They are marked in a special way and also sent for sale. But the price of such a product will be less and the name will be different.

The “Denominazione di Origine Profetta” scorched on the shell indicates that you are holding the same Parmeggiano Reggiano in your hands. The recipe of which has not changed since the 12th century, milk is taken from the “correct” cows, kneaded only in copper vats, turned over in time and readiness is determined with the help of a silver hammer. It is easy to store, so buy in advance if possible.

The continuation of the life of milk in another dimension

This is what the Italians themselves say about parmesan. And yet, cooking a delicious product at home is quite within the power of housewives who love to experiment and create. And it does not matter that in shades of taste your work will differ from the original. It is quite possible that the nuances introduced by your skill can compete with the standard.

Ambitious Italians tend to regard their own achievements as unsurpassed. And they like to clothe them with a veil of mystery and exclusivity. But the recipe for making parmesan at first is no different from any other: feta, gouda or cheddar. Fresh milk is fermented with the help of rennet and turns into a jelly-like mass.

Stage 1

Heat 10 liters of fresh milk (not more than 2.5% fat) in a wide, capacious saucepan to 33 degrees. Sprinkle the surface with the pre-purchased sourdough (the required amount is indicated on the package). After half a minute, stir and heat for an hour at the same temperature.

Stage 2

While stirring, gradually add the rennet. After 17–18 minutes, a dense lump forms. Using a whisk on a long handle, cut the clot along and across for about 10 minutes, it is necessary to achieve a fine grain of the future cheese, no more than 3 mm.

Stage 3

In order for the structure to match the recipe, it is necessary to actively mix the mass for the next 20 minutes. In this case, you need to heat it to a temperature of 58 degrees. Such manipulations make the future Parmesan dry and fine-grained.

Stage 4

The next stage will allow you to store the product for a long time without losing its quality. Therefore, it is important to follow the recipe: cool the contents of the pan to 55 (this is done by placing it in a bowl of cold water). In the meantime, you need to continue mixing until the process of consolidating the cheese grains begins. Its readiness is determined by squeezing in a handful: if the piece does not crumble, you are doing everything right.

Stage 5

Strain the contents through a large piece of gauze folded in several layers. In the serum heated to 57, lower the contents pulled into the knot. Maintaining the temperature, keep the cheese ball in the liquid for an hour. Every 15 minutes, open the knot and turn the ball over, trying to give it an even shape.

Stage 6

Transfer the gauze knot to the mold, flatten and press down with a five-kilogram press. After 20 minutes, turn over, level again and place 10 kg of weight on top. After 40 minutes, turn the other side and leave alone for 10 hours. The temperature in the room should not be higher than 23 and not lower than 18.

Stage 7

Ten hours have passed. Now the load can be removed and for the next 35 hours let the lactobacilli do their magic cheese business.

Stage 8

In cool brine (4 liters of water and 1 kg of salt), keep the cheese for 12 hours (6 hours on one side, 6 on the other side). Since the future Parmesan will float on the surface, lightly salt the "land" side. Brine temperature 10–12.

Stage 9

After salting, put the cheese on a wire rack and turn it over periodically for 2 days. According to the recipe, this should be done in a room with a temperature of 10-13.

Stage 10

A long and responsible stage. During the year, ripening cheese should be stored at a temperature of 10-13. At first, mold will form on top. You need to get rid of it by wiping the cheese with a solution, the recipe of which is as follows: 3 liters of water, 1 kg of salt, 1 tbsp. l. table vinegar, 1 tbsp. l. 8% calcium chloride. When the resulting crust becomes hard enough, you can lubricate the parmesan with olive oil. It is excellent at preventing mold growth.

Parmesan is a hard cheese that has a flaky-grained texture with a strong brittleness.

Italy is considered the birthplace of this product. Today this variety of cheese is produced in other countries. In addition, Parmesan cheese at home is no longer a rarity.

Real Parmesan cheese has a deep and fairly bright taste and subtle aroma.

Of course, homemade Parmesan is difficult to bring closer to the classic version, but it is quite possible.

The recipe for Parmesan at home will allow you to understand the essence of homemade cheese making and help you do cheese making yourself.

Ingredients:

• milk - 7.5 l
• thermophilic bacterial culture
• milk-clotting enzyme
• calcium chloride - 1 g in the form of a 10% solution

How to make Parmesan cheese at home:

Parmesan cheese should only be made from skimmed milk, which has a fat content of approximately 2-2.5%.

You can use any enzyme, you just need to see how much the manufacturer recommends adding.

Add calcium chloride and heat the milk to 34°C.

Add thermophilic bacterial culture and incubate at 34°C for 30 minutes

Add enzyme and stir for 30 seconds.

Hold for 30-35 minutes to form a clot.

Cut the clot into cubes after 1 cm.

You can cut the clot into columns after 2.5 cm, and then break them with a whisk with a long handle to the desired size. Cutting should take about 10 minutes. Then cut the cubes and mix for another 10 minutes.

Heat the mass quickly (in 10 minutes) to 44ºС.

Heat the mass for the next 10 minutes to 55ºС. The cubes should shrink to the size of a small grain of rice and stick together when compressed.

Immediately after reaching the final temperature, drain the mass into a colander lined with cloth and collect into a ball.

Place the mass in the fabric in a mold for Parmesan cheese for subsequent pressing.

Press with a load of 5.5 kg. Once the continuous whey flow is over, increase the load to 11 kg.

The cheese must be taken out of the mold, “changed”, straightening the folds of the fabric, and turned over every 10-15 minutes during the first hour.

Press the cheese for 4 hours, then remove the load and leave the cheese in the mold at a temperature of 26-27ºС.

The next morning, take the cheese out of the mold, place it under the lid to avoid drying out, and keep it until salted for two days.