Characteristics:
Parmesan
is the name in common use outside of Italy, and sometimes in
Italy, for a group of very hard cheeses that have been made and known in
that country for centuries as Grana. Included in the group are Parmigiano,
Reggiano, Lodigiano, Lombardy, Emiliano, Veneto or Venezza, and
Bagozzo or Bresciano. They differ in size and shape and in the extent to
which the milk is skimmed, and there are slight differences in the methods
of manufacture. This type of cheese was first made in the vicinity of Parma,
in Emilia, hence the name; its manufacture has spread to other parts of
Italy and to other countries. It is made mostly from April to November.
The Method of Making:
Cow's milk, which is skimmed more or less in different localities and in
different seasons, is warmed to a temperature between
32-36°C 90-98°F, in
copper kettles that hold as much as 720 kg
1600 pounds, and a starter containing
heat-resistant Lactobacillus bulgaricus and Streptococcus thermophilus
is added.
Cheese
color may be added. Enough rennet extract, diluted in water, is added
to produce curd firm enough to cut in 20 to 30 minutes. Then the curd
is cut with a so-called cheese harp; cutting and stirring are continued
until the particles of curd are 3-4 mm
1/8-3/16 inch in diameter and are uniform
in size. The curd is heated in 35 to 50 minutes, with stirring, to a tem-
perature of 46-52°C 115-125°F, or as high as
54°C 130°F if
necessary
to firm the curd
sufficiently.
When the curd is sufficiently firm, stirring is discontinued and the curd
is allowed to settle for about 10 minutes. It may be pressed in the bottom
of the kettle with a curd presser, then lifted with a scoop as a cloth is placed
under it; or it may be dipped into a cloth like that used in dipping Swiss.
The curd in the cloth is lifted and hung up to drain for 20 to 40 minutes;
then it is placed in a hoop on a drain table. The hoop is
45 cm 18 inches
or more
in diameter and up to 25 cm 10 inches
deep. The cloth is folded
over the curd; a circular board is placed on top, and pressure is applied. The
cloth
is
changed and the cheese is turned four or five times, frequently at first and
then at longer intervals; then the cloth is removed and the pressure is
increased. The cheese remains under pressure in the hoop for 18 to 20
hours. It is then taken to the salting room, which is maintained at a tem-
perature of 16-18°C 60-65°F, where it may be left in the hoop for about 3 days.
Then it is removed from the hoop and salted in brine for 12 or 15 days, or as
long as 20 days, depending on the size of the cheese. It is dried for 8 to 10
days, usually on shelves but sometimes in the sun.
It is cured on shelves for about a year (the first stage of curing) in a
room which usually is a few degrees cooler than the salting room and which
has a relative humidity of 80-85%. The cheese is turned frequently
and is kept clean by washing and scraping; it is rubbed with oil from time
to time, and dark coloring may be rubbed on the surface. In the second
stage of curing, it usually is held by dealers in large curing rooms, at a
temperature of 12-16°C 54-60°F.
and a relative humidity as high as 90%.
It may be coated with a mixture of burnt umber, lamp black, and dextrin,
dispersed in wine or grapeseed oil. Parmesan is cured
for at least 14 months.
The yield of cheese cured for 4 months is 5-6 kg 5-6
pounds per
100kg 100 pounds
of partly skimmed milk.
Fully cured
Parmesan is very hard but keeps almost indefinitely. It can
be grated easily, and is used as grated cheese on salads and soups, and with
macaroni.
Analysis:
