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
These cheeses have their curd cooked to a high temperature using external heat, which makes it drier with a sharper flavour. They require long, firm pressing to ensure that the curd knits together and seals the rind.
With this type of cheese, the curd is "cooked" by removing some of the whey and replacing it with hot water to bring up the temperature. This reduces the acidity of the whey, resulting in a cheese that has a smoother texture and milder taste than other pressed cheeses.