📝 About This Recipe
Hailing from the fertile plains of Emilia-Romagna, Parmigiano-Reggiano is the pinnacle of Italian dairy craftsmanship, prized for its complex nutty profile and crystalline texture. This recipe guides you through the traditional 'cooked' curd method, utilizing a blend of skimmed and whole milk to achieve that iconic golden hue and savory umami depth. Once aged, this cheese becomes a versatile masterpiece, offering a sharp, salty finish that elevates any culinary creation it touches.
🥗 Ingredients
The Dairy Base
- 12 liters Raw Evening Milk (left to stand overnight and naturally skimmed of cream)
- 12 liters Raw Morning Milk (whole milk, used fresh)
Culturing & Coagulation
- 1/2 teaspoon Thermophilic Starter Culture (TA 61) (or 1 cup of fresh fermented whey starter)
- 1 teaspoon Liquid Calf Rennet (diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (only if using pasteurized milk; dilute in 1/4 cup water)
The Brine Bath
- 2 kilograms Non-iodized Sea Salt (for creating a saturated brine)
- 8 liters Water (for the brine solution)
👨🍳 Instructions
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1
In a large stainless steel heavy-bottomed pot (or a copper vat if available), combine the skimmed evening milk and the fresh morning milk. Gently heat the mixture to 32°C (90°F), stirring slowly to ensure even heat distribution.
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2
Sprinkle the thermophilic culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir in with an up-and-down motion. Cover and allow the milk to ripen for 45-60 minutes to develop acidity.
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3
Add the diluted rennet to the milk. Stir gently for 1 minute, then use your ladle to stop the motion of the milk. Cover and let it sit undisturbed for 20-30 minutes until a 'clean break' is achieved (the curd should split cleanly when cut with a knife).
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4
Using a cheese whisk or 'spino', cut the curds into very small granules, roughly the size of a grain of rice. This increased surface area is essential for the moisture loss required for a hard cheese.
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5
Slowly increase the heat to 55°C (131°F) over the course of 45 minutes. This is the 'cooking' phase. Stir constantly but gently to prevent the curds from matting at the bottom.
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6
Once the temperature is reached, turn off the heat. Allow the curds to settle to the bottom of the pot for 45-60 minutes. They will naturally fuse into a single mass under their own weight.
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7
Using a large piece of damp cheesecloth, reach under the curd mass and lift it out of the whey. Divide the mass into two equal parts if making smaller wheels, or keep as one large mass.
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8
Place the curd mass into a cheese mold lined with cheesecloth. Place a follower on top and apply 5kg (11 lbs) of pressure for 1 hour.
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9
Remove the cheese, flip it, and change to fresh cheesecloth. Increase the weight to 10kg (22 lbs) and press for another 6 hours. Repeat the flipping process and press at 20kg (44 lbs) overnight.
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10
Remove the cheese from the press and the mold. Let it sit in a cool room (15°C/59°F) for 2 days to air dry and develop a slight skin, turning it twice daily.
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11
Prepare the saturated brine by dissolving the sea salt in 8 liters of water. Submerge the cheese wheel in the brine. Leave it for 24 hours per kilogram of cheese, flipping it once halfway through.
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12
Remove from the brine and pat dry. Place the wheel in a cool, humid aging space (12-15°C and 80% humidity). Age for a minimum of 12 months, scrubbing the rind with a salt-water soaked cloth and turning the wheel weekly.
💡 Chef's Tips
Temperature control is vital; use a high-quality digital thermometer to ensure the 'cooking' phase doesn't exceed 55°C or the cultures may die. Always use non-chlorinated water, as chlorine can inhibit the activity of the rennet and cultures. If you see mold growth on the rind during aging, simply scrub it off with a brush and a light brine solution; this is normal for natural-rind cheeses. Be patient with the cutting of the curds—the smaller the curds, the better the final texture and aging potential of your Parmigiano.
🍽️ Serving Suggestions
Serve in 'chunks' rather than slices, accompanied by a few drops of traditional Balsamic Vinegar of Modena. Pair with a robust Italian red wine like a Sangiovese or a sparkling, dry Lambrusco to cut through the richness. Shave thinly over a bed of fresh arugula with lemon juice and extra virgin olive oil for a classic Carpaccio salad. Serve alongside dried figs, walnuts, and honey for a sophisticated dessert platter.