An Inside Look at Parmesan Cheese
Part 1

An inside look at making Parmesan Cheese Part 1
 
 
Parmigiano-Reggiano is made from raw cow’s milk.
The whole milk of the morning milking is mixed with the naturally skimmed milk collected the evening before (the evening milk is left in large shallow tanks to allow the cream to separate), resulting in a part skim mixture.
 
This is a picture of the machine that is used to naturally skim the milk.
 

 
 
The milk is pumped into copper-lined vats. Starter whey is added, and the temperature is raised and calf rennet is added. The mixture is left to curdle for 10–12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains).
 

 
 
The temperature is then raised again and the curd is left to settle for 45–60 minutes. The compacted curd is collected in a piece of muslin.
 

 
 
The curd is then divided into two. Watch this great video Cutting the Curd! We tasted the small piece that you see being cut off. It was bland and tasteless! It was hard to believe that this would be transformed into such an incredible tasting cheese!
 
 
These two pieces will each become a round of parmesan cheese!
 

 
 
Stay tuned next month we will feature Making Parmesan Cheese Part 2!