Discover how to make a super easy, homemade cheese from the countryside! Follow along as we dive into the simple pleasures of rural life and make this delicious, traditional cheese from scratch.
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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.
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;
Lipase;
Rennet Chymax Plus IMCU 200;
I recommend our Italian Cheese kit for this cheese;
Check out my other cheese tutorials;
Help fund the next cheese-making video by pledging your support at Patreon;
Curd Nerd Newsletter;
My First cheese-making eBook, “Keep Calm and Make Cheese”
My Second cheese-making book, “Keep Calm and Make More Cheese”
Little Green Cheese Podcast, visit
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