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How to Make Parmesan Cheese (Italian Hard Cheese) at Home - VideoRolls.com

By: Gavin WebberPublished: 1 year ago

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The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. It is usually made using skimmed or partially skimmed unpasteurised milk however in this instance, I have used partially skimmed pasteurised/homogenised milk as that was all I had available.

Cheeses imitating Parmigiano Reggiano (like this version I've made) are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.

14 L (14 qts) Partially Skimmed Cows Milk 2% fat
3/8th teaspoon Thermophilic Culture
1/8th teaspoon Lipase in 2 Tbspn water
3.75 ml (3/4 tspn) Calcium Chloride in 1/4 cup water
3.75 ml (3/4 tspn) Liquid Rennet in 1/4 cup water
18% Saturated Brine Solution

Please help contribute to translations and subtitles for this video: https://tune9.net/watch/s1k1w7SnNEY

Starter culture used SACCO MOT92; https://www.littlegreenworkshops.com.au/product/thermophilic-culture-mot-092/

Lipase; https://www.littlegreenworkshops.com.au/product/lipase/

Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com.au/product/rennet-liquid-vegetarian-with-dropper-cap/

I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com.au/product/italian-cheese-kit/

Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB

Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin

For written recipes; https://www.littlegreencheese.com/recipes

Little Green Cheese Podcast, visit https://www.littlegreencheese.com/podcast

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