Homemade Parmesan cheese is the ultimate expression of patience and craftsmanship in the kitchen. This ancient Italian cheese, known as Parmigiano-Reggiano in its homeland, transforms simple milk into a hard, nutty, and deeply flavorful cheese that can elevate any dish. While traditional Parmesan ages for years, this homemade version delivers that distinctive sharp, crystalline texture and complex taste in just a few months. The process involves carefully heating milk, adding cultures and rennet, then pressing and aging the cheese to develop its characteristic golden color and granular texture that makes it perfect for grating over pasta, risotto, or enjoying on its own.
Yields: 1 wheel (approximately 2 pounds)
What You’ll Need
For the cheese:
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 cup cultured buttermilk
- 1/4 teaspoon liquid rennet
- 1 tablespoon cool water
- 2 tablespoons kosher salt (for brining)
- 4 cups water (for brine)
For aging:
- Cheese wax or food-grade paraffin
- Clean cloth or cheesecloth
- Wooden aging board or bamboo mat
Equipment You’ll Need
A large, heavy-bottomed pot, long knife for cutting curds, fine-mesh strainer, large spoon for stirring, cheese press or heavy weight, and a cool, humid place for aging (like a basement or wine fridge).
Getting Started
This process takes dedication and time, but the results are incredibly rewarding. Plan for an active day of cheese-making followed by several months of aging. The key to great Parmesan is maintaining proper temperatures and being patient with each step.
Preparing the Milk
Pour the gallon of milk into your large pot and slowly heat it to 90°F, stirring gently. Use a thermometer to monitor the temperature closely, as precision matters in cheese-making. Once the milk reaches 90°F, remove it from heat.
Add the cultured buttermilk to the warm milk and stir gently for 30 seconds. The buttermilk contains the beneficial bacteria that will develop the cheese’s flavor. Cover the pot and let it sit undisturbed for 45 minutes to allow the cultures to work.
Adding the Rennet
Mix the liquid rennet with the cool water in a small bowl. After the milk has cultured for 45 minutes, add the rennet mixture and stir gently for 30 seconds using an up-and-down motion. Cover the pot again and let it sit for 45 minutes to 1 hour until the milk forms a firm curd that splits cleanly when cut.
Cutting and Cooking the Curds
Using a long knife, cut the curd into 1/2-inch cubes. Make parallel cuts in one direction, then perpendicular cuts to create a grid pattern. Let the cut curds sit for 10 minutes to release whey.
Gradually heat the curds to 102°F over 15 minutes, stirring very gently to avoid breaking them. The curds should shrink and release more whey as they warm. Continue stirring gently for another 30 minutes at this temperature.
Testing and Draining
Test the curds by squeezing a handful. They should hold together when squeezed but break apart when you stop applying pressure. If they’re too soft, continue cooking for another 10 minutes.
Line a colander with cheesecloth and pour the curds and whey through it. Save some whey for later use if desired. Gather the corners of the cheesecloth and twist to form a bag around the curds.
Pressing the Cheese
Place the wrapped curds in a cheese press or under a heavy weight. Start with 10 pounds of pressure for 12 hours. If you don’t have a cheese press, use a large pot filled with water as weight, placing it on a plate over the wrapped curds.
After 12 hours, remove the cheese, unwrap it, and flip it over. Rewrap in fresh cheesecloth and press with 20 pounds of pressure for another 12 hours. Repeat this process one more time with 40 pounds of pressure for 24 hours.
Brining the Cheese
Dissolve the kosher salt in 4 cups of cool water to create a brine. Remove the cheese from the press and unwrap it completely. The cheese should be firm and hold its shape well.
Submerge the cheese wheel in the brine for 12 hours, turning it once halfway through. The brine helps develop the rind and adds flavor to the exterior of the cheese.
Starting the Aging Process
After brining, pat the cheese dry with clean towels and place it on a wooden board or bamboo mat. Put it in a cool location with 80-85% humidity and 50-60°F temperature. A basement, wine fridge, or dedicated cheese cave works well.
Turn the cheese daily for the first week, then weekly after that. The surface should develop a natural rind over the first few weeks. If you see any fuzzy mold, wipe it away with a cloth dampened in salt water.
Developing the Rind
After 2-3 weeks, the cheese will develop a firm, golden rind. At this point, you can wax the cheese to protect it during longer aging, or continue aging it naturally if your environment is suitable.
To wax the cheese, melt cheese wax or food-grade paraffin and brush it over the entire surface. This creates a protective barrier that prevents moisture loss and contamination.
Aging to Perfection
Age the cheese for a minimum of 2 months for a mild flavor, or up to 6 months for a more complex, sharp taste. The longer you age it, the more the proteins break down and create that characteristic granular texture.
During aging, the cheese will develop small calcium lactate crystals that give real Parmesan its distinctive crunch. The flavor will become more concentrated and nutty as moisture evaporates.
Knowing When It’s Ready
Your homemade Parmesan is ready when it has a firm, dry texture and a deep, complex flavor. The rind should be golden-brown and hard, while the interior should be pale yellow with a slightly crumbly texture.
Test small pieces as it ages to monitor flavor development. Young Parmesan (2-3 months) has a milder, creamier taste, while older cheese (6+ months) develops the sharp, nutty flavor we associate with store-bought Parmesan.
Storage and Use
Once aged to your liking, wrap the cheese in parchment paper and store it in the refrigerator. It will keep for several months and continue to develop flavor slowly. Grate it fresh for the best taste, or cut it into chunks for a cheese board.
Troubleshooting Tips
If your cheese doesn’t set properly, the milk may have been too hot or the rennet may have been old. Always use fresh, high-quality milk that hasn’t been ultra-pasteurized, as this process damages the proteins needed for proper curd formation.
Maintain consistent temperature and humidity during aging. Too much moisture can cause unwanted mold, while too little can cause the cheese to dry out and crack.
