For a cheese to be truly called Parmesan, the milk should come from cows solely feed on fresh grass and hay and should be made only between April 1 and November 11 each year.
Parmesan-style cheeses are now widely produced throughout the world and are a popular accompaniment to pasta dishes and Italian salads.
Parmesan should have a dense, grainy texture with a fruity and nutty taste.
- Un-homogenised cow’s milk
- Type C Starter
- Cheese basket (P453340 small hard cheese basket is recommended)
- Cheese wax
- Cheese cloth (optional)