How Is Parmesan Cheese Produced?

“I’ve always been fascinated by Parmesan cheese and I’m considering starting my own small cheese-making operation. Can you explain how Parmesan cheese is produced, step by step, including any tips and important details I should know?” Thanks, Amanda, Perth, Australia.

How Is Parmesan Cheese Produced?

Hey Amanda, what a fantastic endeavor! Parmesan cheese, or Parmigiano-Reggiano as it’s called in Italy, is truly a marvel of traditional cheese-making practices. Let’s break down the process so you can get a clear picture of what goes into producing this beloved cheese.

The Basics of Parmesan Cheese

Parmesan cheese is a hard, granular cheese that gets better with age. Originating from Italy, specifically the regions of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua, it has been made using the same methods for centuries.

The Milk

Everything starts with high-quality milk. In Italy, Parmesan is made from a mix of evening and morning milk. The evening milk is left to sit overnight in large, shallow vats to allow the cream to separate. The next morning, the cream is skimmed off, and the skimmed milk is mixed with fresh whole morning milk.

Setting the Curds

For setting the curds, the milk is poured into copper vats and heated to about 33-35°C (91-95°F). Rennet, a natural enzyme, is added to coagulate the milk. This process takes about 10-12 minutes, forming curds.

Cutting the Curds

Once the curds have formed, they need to be cut. This helps to expel whey. Cheesemakers use a special tool called a “spino” to cut the curds into rice-sized grains. The temperature is then raised to around 55°C (131°F) to release more whey.

Coagulation and Cooking

The curds are cooked at this temperature for a while, usually about 30-60 minutes. It’s important to keep them moving to avoid clumping. This stage expels even more whey, and the curds start to become firmer.

The Mold and Pressing

After cooking, the curds are left to settle at the bottom of the vat. They are then scooped up and placed into molds. This gives the cheese its shape. The molds are typically wrapped in a cloth and stored under pressure to remove any remaining whey.

Salting

Once the cheese is molded, it’s time for salting. Parmesan is typically salted by immersion in brine—a strong saltwater solution. This process lasts about 20-25 days. The salt is crucial for flavor development and also acts as a preservative.

Aging

Aging is perhaps the most critical step. Parmesan is aged for a minimum of 12 months, but it can be aged for up to 36 months or more. The cheese wheels are stored in temperature and humidity-controlled environments. During aging, the wheels are turned and brushed regularly to ensure even aging.

Quality Control

Not all cheeses pass muster. The Parmigiano-Reggiano Consortium has strict standards. Each wheel is inspected, and only those meeting the criteria earn the official stamp. Any imperfections can disqualify a wheel from the prestigious label.

Interesting Facts and Tips

• Terroir: The unique characteristics of the region where the cows are raised greatly influence the milk’s flavor, affecting the final taste of the cheese.
• Raw Milk: Traditional Parmesan is made from raw, unpasteurized milk, which helps develop its complex flavor profile.
• Microclimate: The aging environment’s microclimate is crucial. Small changes in humidity and temperature can significantly impact the cheese.
• Natural Rind: Parmesan develops a natural rind during aging, which is inedible but essential for protecting the cheese.
• Check the Stamp: Authentic Parmesan bears a specific mark of quality. Always look for the “Parmigiano-Reggiano” imprint on the rind if you are buying it.

Why Milk Quality Matters

The quality of the milk can’t be overstated. Cows must be fed a specific diet, mainly consisting of locally grown forage. No silage (fermented feed) is allowed. This strict control ensures that the milk is rich in flavor and perfect for cheese production. Lower-quality milk simply won’t produce the same caliber of cheese.

The Role of Rennet

Rennet is an enzyme that causes milk to coagulate. In tradition-bound recipes like Parmesan, animal rennet is often used, derived from the stomach lining of calves. This plays a significant role in flavor and texture development. Alternatives like microbial rennet are used but can yield different characteristics in the final product.

The Importance of Aging

Aging allows the cheese to develop its distinctive flavor and texture. Younger Parmesan (12-18 months) has a milder, creamier taste. Older varieties (24-36 months) are nuttier, more complex, and have a more granular texture. The aging process also affects the cheese’s moisture content and overall hardness.

How to Store Parmesan

Understanding how to store Parmesan properly ensures that it retains its quality. Always wrap it tightly in parchment or wax paper, then place it in a plastic bag or airtight container. Store it in the refrigerator. Conditions that are too humid or too dry can negatively impact the cheese.

Using Parmesan in Cooking

This cheese is highly versatile. Its robust flavor makes it ideal for grating over pasta dishes, soups, and salads. The rind, though inedible, can be added to soups and stews for added depth of flavor. Many chefs also use it in risottos and to make Parmesan crisps.

Different Levels of Maturity

Cheese of varying ages offers different culinary experiences:

• 12 months: Mild and creamy, suitable for eating on its own or using in sauces.
• 24 months: More complex and nutty, perfect for grating over dishes.
• 36 months: Strong, robust flavor with a very granular texture, excellent for pairing with wines or as a table cheese.

Parmesan and Wine Pairing

Pairing Parmesan with the right wine can elevate your dining experience. Young Parmesan pairs well with crisp white wines or light, fruity reds. Older Parmesan complements fuller-bodied wines like Barolo or aged Cabernet Sauvignon wonderfully, balancing the cheese’s rich, nutty flavors.

Environmental Considerations

Producing Parmesan cheese sustainably involves several factors, including pasture management, animal welfare, and minimizing waste. Some producers practice rotational grazing and use renewable energy to further reduce their environmental footprint.

Final Thoughts…

Amanda, producing Parmesan cheese is both an art and a science. It’s a process steeped in tradition, requiring patience and an eye for quality. From the sourcing of high-quality milk to the meticulous steps of curdling, molding, salting, and aging, attention to detail is key. Consider starting with small batches to get a feel for the process and tweak your methods as needed. Thanks for reaching out, and happy cheese-making!