Parmesan cheese is an Italian Hard cheese  made from raw cows milk. It originated from the region of Parma, Italy and is made with skimmed (2% butterfat) milk.


  • 10 litres skimmed cows milk
  • Lipase (as per manufacturers instructions)
  • 1/4 teaspoon thermophilic starter (I use Chr. Hansen’s ST-B01 or Y380)
  • 5ml Rennet diluted in 1/4 cup water


  1. Warm milk to 33c
  2. Add lipase and culture, stir thoroughly
  3. Cover and leave to ripen for 15 minutes
  4. Add diluted Rennet and stir thoroughly
  5. Leave to set for 45 minutes, ensuring temperature is held at 33 degrees Celsius
  6. Check for a clean break
  7. Carefully cut the curd into 1cm cubes
  8. Leave for 10 minutes
  9. Heat the curds to 46 degrees Celsius over 45 minutes
    Stir regularly, reducing the curds to the size of grains of rice (I stir with a whisk to achieve this)
  10. Line your cheese mold with cheese cloth
  11. Ladle your curds into the mold
  12. Press at 5kgs for 30 minutes
  13. Remove from mold, redress and press at 10kg for 2 hours
  14. Remove from mold, redress and press at 20kg for 12 hours
  15. Remove from mold, redress and press at 10kg for 12 hours
  16. Remove from mold, and cheese cloth
  17. Soak in saturated brine for 24 hours
  18. Pat dry and age at 85% humidity at 14 degrees Celsius
  19. Turn daily for first 2 weeks
  20. After 2 months, rub the cheese with olive oil to prevent rind drying out

Age for at least 10 months, preferably 12 before enjoying.

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