HDTutorial
EN
How to Make Parmesan Cheese (Italian Hard Cheese) at Home

Playback starts YouTube’s embedded player (privacy-enhanced mode).

How to Make Parmesan Cheese (Italian Hard Cheese) at Home

4,695,735 views October 26, 2017 19:58

Watch on YouTube
ChannelGavin Webber

In brief

You’ll craft a homemade Parmesan-style cheese using pasteurized milk, following a traditional Italian hard cheese method. This guide covers the full process—from culturing and curdling to aging—ideal for cheese enthusiasts who want to replicate the rich, nutty flavor of Parmesan at home. The creator notes this version avoids legal restrictions by calling it 'Italian hard cheese' instead of Parmigiano Reggiano.

Questions & answers

Can I use unpasteurized milk instead of pasteurized?

The creator used pasteurized milk due to availability, but traditional Parmigiano Reggiano is made with unpasteurized milk.

Description from the creator

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.

Ingredients
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

Starter culture used SACCO MOT92; littlegreenworkshops.com.au/product/thermophili…

Lipase; littlegreenworkshops.com.au/product/lipase/

Rennet Chymax Plus IMCU 200; littlegreenworkshops.com.au/product/rennet-liqu…

I recommend our Italian Cheese kit for this cheese; littlegreenworkshops.com.au/product/italian-che…

Check out my other cheese tutorials; youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuD…

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

Curd Nerd Newsletter; littlegreenworkshops.com.au/newsletter/

My First cheese-making eBook, "Keep Calm and Make Cheese" littlegreenworkshops.com.au/product/keep-calm-m…

My Second cheese-making book, "Keep Calm and Make More Cheese" littlegreenworkshops.com.au/product/keep-calm-a…

Little Green Cheese Podcast, visit littlegreencheese.com/podcast

Facebook;
facebook.com/TheCheesemanTV/ or
facebook.com/LittleGreenWorkshops/

About this tutorial

Gavin Webber published this 19:58 video tutorial on October 26, 2017. It has been watched 4,695,735 times on YouTube.

Duration
19:58
Published
October 26, 2017
Views
4,695,735
Likes
110,290

Tags

Share

Further reading

  • Parmesan Style Cheese Recipe | Make Cheese | Cheese Making cheesemaking.com

    Parmesan is one of the most ancient and unique cheeses of all times. This recipe will show you how to make a Parmesan style cheese with pasteurized, store bought milk. During my last 3-4 visits to Italy I have visited a…

  • How To Make Parmesan Cheese Recipe At Home | Curd Nerd curd-nerd.com

    Parmesan Cheese Recipe. To learn how to make Parmesan Cheese at home, you will need the following ingredients; Ten litres of skimmed cow’s milk. Lipase (as per the manufacturer’s instructions). A quarter teaspoon of the…

  • Traditional Parmesan Cheese Recipe - Cultures for Health culturesforhealth.com

    Take the cheese out of the brine and age at 55° to 60°F for at least 8 months. (Click here for practical methods for aging cheese.) Coat the cheese daily with olive or coconut oil, and if mold appears wipe it off with a…

This tutorial in other languages