Parmesan is the English name given to the traditional Italian cheese Parmigiano Reggiano which first appeared in the valley of the River Po in the 12th Century.
For a cheese to be truly called Parmesan, the milk should come from cows that 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.
Shopping list
Ingredients
- Un-homogenised cow’s milk
- C Starter
- Rennet
- Calcium
- Salt
- Lipase
Specialist equipment
- Cheese basket (P453340 small hard cheese basket is recommended)
- Cheese wax
- Cheese cloth (optional)
- Curd Knife and Scoop
Make your very own with our Romano & Parmesan Kit
Download Parmesan Recipe Here Parmesan Recipe
