On Wednesday, I made Parmesan. It is a wonderful, strong tasting cheese, and I dare say that most cheese lovers would have heard of it. From milk to mould it took about 3 hours 45 minutes. I probably would have taken a little less time if I didn’t have to reshoot some of the takes because of the giggles, but alas, that footage is now on the cutting room floor.
To find the recipe I have used many times that the tutorial is based upon, take a visit to this post simply titled “Parmesan“. Break out the organic popcorn and take a seat and enjoy the second of the cheese making video tutorials.
“Every time I go to a movie, it’s magic, no matter what the movie’s about.”
Steven Spielberg
Nice work Gav. Quick question: in your recipe post you mentioned that you wax it at about 3 months but your 9 month old example in the vid didn’t seem to be waxed? Do you not wax now or had you peeled the wax off for clarity?
Thanks Julie.
Yes, good question. When I first started making it, I did wax it, however I forgot about one wheel (the one in the video) and left it for 9 months without issue. However, I did wipe it with olive oil about once a month near the end.
It seemed to work just as well.
Given the pain it is to wax a cheese, I would choose oil for a Parmesan every time.
Gav
I found you through ‘First Gen.American’s’ post. I (my husband) love making cheese! I (my husband) never even thought to make parmesan. Your other great attributes are:
You’re Australian (my best friend is Australian and when we met she basically accosted me and said I looked Australian and so we had to become friends…and so we are!)
You like chickens! (My Australian friend tried to get me to name my other blog site ‘choke’. I told her no one in the states would know that was referring to chickens)
I’m sure there is more but I will wrap it up and stop writing about Australia! I’m very excited to find you blog!
Thanks Gavin, that’s a good tip to know – rubbing a bit of oil on it would certainly be quicker than waxing.
@ Molly
No, not too stalkerish, just a little! 🙂 Welcome to my blog, and am glad you think I am a worthy soul mate, however I think that Kim (my wife) would have something to say about that.
P.S. I checked out your blog and love the chook plucker. Does the meat get bruised from all that banging around?
@ Julie,
You are most welcome mate.
Gav
Pish posh! My husband ran right out and got a temp. controller for the small refrigerator after I sent him the link to your blog.
The plucker does occasionally bruise the chooks. Sometimes a leg or wing gets broken. We just save those for our own consumption.
FYI- we had homemade ricotta cheese on our pizza tonight!
Hi, I’d like you to write the ingredients you use to make the parmesan cheese, the blog is excellent.
Hi Anon. Please refer to my cheese blog, Little Green Cheese for the full recipe.
Gav
Hi Gavin,
did you realize the you tube video is different to your recipe I have tried it both ways and the video is the best using light milk,
I am though having a problem with the rennet after 45 min its still not set any suggestions
Hi Marianne,
I have experienced this problem before with poor quality milk. Sometimes milk is ultra heat treated which affects the structure of the caesin which even with the addition of calcium chloride will still not set. Find a good source of non-homogenised milk and the 2.5ml of rennet should work better.
Additionally, I have just changed the recipe in each version of the ebook to reflect 1/2 teaspoon so the US measurement dosage is slightly higher. Those people using 2.5ml will be fine.
So shoot me an email, and I will send you a new version of the eBook with my compliments.
Gav x