Making Parmesan Cheese Part 2 of 2

How to make home made Parmesan style cheese. Named after an area in Italy, Parma, Parmesan is one of the world's most popular and widely-enjoyed cheeses. It certainly tastes better than that powered stuff that you can buy in little green containers. Learn more about home cheese making at http://www.greeningofgavin.com

Category:

Howto & Style

Tags:

• Parmesan
• Cheesemaking. howto
• tutorial

[travysaryEXPO]

Wait do you cool the brine first before pouring it in? Just wondering

[greeningofgavin]

@travysaryEXPO.  Yes, I make it about 3 hours before I remove the cheese from the press, and it is usually at room temperature.

[mespOO7]

hi greeningofgavin, great vid! I was wondering, do you have to age it for 9-10 months before you can actually use or eat it?

[greeningofgavin]

@mespOO7. I would highly recommend leaving it for at least that long. If you eat it before the 6 month age, then it doesn't taste like Parmesan at all (believe me I tried).

[pkdevine]

Thank you for creating this video. After mastering yoghurt and cottage cheese I am very looking forward to creating my first round of parmesan :)

[greeningofgavin]

@pkdevine Thanks, hope your Parmesan turns out great!

[ChriistaMaarie]

Oh my god. If I made that I would eat the whole thing just by itself

[DameEleanor2]

Very well done video! I'm just starting my cheese adventure with cheddar, and now I'm all inspired about Parmasean. Well done, you!

[AV3NG3R00]

Sitting in front of my PC eating a piece of Parmesan from 4 years ago that I managed to dig from the bowels of my fridge...

[ladydiane43]

Hello and thank you for the video. Once you dried the cheese you mentioned the cheese cave or I did not hear you correctly. Where is it placed? How? Uncovered and at what temperature? Cool? In your basement I assume? Maybe covered to protect it from air and dust with cheese cloth?? Any response would be greatly appreciated. Cheese looks wonderful. Thanks again.

[aleset1]

Gavin, I loved the video. I was wondering what you call the 'cheese cave'. Is it an actual cave or is this just an expression for the place you store your cheese to mature? Also what type of area (temperature, light etc) is required for aging cheese? Thanks so much for any info. I am in the US, a registered nurse and would like to start making some cheese. Where do you get your cheese supplies?

[Irishgirl41]

you talked about a cheese cave, do you have a video of what yours looks like?

[HowardIno]

STELLAR ! ! !

[abencutler]

Thanks for the info. I will try to change the Degrees to US F* and Not EU C*.

[PhantomAct]

Wow, must have been a nightmare to film all that... brave man u r! thanks for the upload.

[thenar]

Gavin, you really do give instructions well. I appreciate the time you clearly put into it. I live in the Rocky Mountains and we have some unique cheese making issues such as extreme dryness. My underground gave is naturally at 22% RH...have to supplement. It's even hard to get my electric cave above 60% humidity. I'm aging some cheese as we speak. I'm curious to see how my local conditions impact the cheese.

[pauluminous]

Great vids! I'll be making my first this week.

A word of caution though, vinegar is NOT a sterilizer! Although it will inhabit mold (for a short while) it doesn't kill bacteria.