How to Make Parmesan Cheese (Italian Hard Cheese) at Home

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 ml (3/4 tspn) Calcium Chloride in 1/4 cup water ml (3/4 tspn) Liquid Rennet in 1/4 cup water 18% Saturated Brine Solution Starter culture used SACCO MOT92;