Ingredients
- 1–2 gallons milk (do not use UHT/UP milk)
- 1 packet thermophilic cheese starter culture
- ¼ rennet tablet dissolved in ½ cup water (or ¼ tsp liquid rennet)
- ¼ tsp lipase powder (optional)
- 2 lb cheese salt
- 1 gallon water
- Olive oil
Thermophilic Cheese Starter Instructions
Thermophilic culture is used to make hard cheeses including Parmesan, Romano, Provolone, and Swiss. This guide follows the supplied Parmesan cheese recipe.
Before you start
Gather your ingredients and tools
Sanitize your equipment and make room for the pressing, brining, and aging stages before warming the milk.
Equipment
- Stainless steel pot with lid
- Spoon, wood or plastic (avoid reactive metals)
- Colander and bowl
- Long-blade knife
- Thermometer
- Whisk
- Tight-weave towel or butter muslin
- Cheese press
Milk matters: the supplied recipe excludes UHT/UP milk. Use a thermometer at every temperature checkpoint.
Making Parmesan Cheese
Follow all 14 steps in order
Set each reminder only when you begin its timed step. Use the temperature and curd cues to guide transitions.
Slowly heat the milk
In a large pot, heat 1–2 gallons of milk to 87°F, stirring frequently.
Prepare the rennet
For firmer texture, dissolve ¼ rennet tablet in ½ cup water (or ¼ tsp liquid rennet). Set aside for 20 minutes.
Add the starter culture
Remove the milk from the heat. Allow the culture to dissolve on the surface of the milk for approximately 2–3 minutes. Once dissolved, thoroughly incorporate it into the milk. Cover and let sit for 45 minutes.
Incorporate rennet
Check that the milk is no warmer than 90°F. Stir to homogenize the milk, then slowly incorporate the diluted rennet with up-and-down spoon strokes.
Let the curd set
Allow the cheese to set at 90°F for 30–45 minutes, or until whey begins to separate from the curd.
Cut the curd
Using a long knife, cut the curds into ¼-inch cubes.
Break into even pieces
Stir the curds with a whisk, slicing them into small pieces. The pieces should all be roughly the same size.
Cook and rest
Over the next 25 minutes, slowly heat the curds to 125°F, stirring frequently with a spoon. As you stir, the curds will shrink. When they reach 125°F, turn off the heat and allow the curds to rest for 5 minutes.
First press
Pour the curds into a press lined with cheesecloth, and press at 5 pounds for 15 minutes.
Second press
Using a fresh piece of cheesecloth, flip the cheese and press again at 10 pounds for 30 minutes.
Third press
Repeat this process again at 15 pounds for 2 hours, rinsing the cheesecloth in clean, cool water each time and hanging it to dry.
Final press
Finally, press at 20 pounds for 12 hours, or overnight.
Brine the cheese
Mix 2 lb of sea salt with 1 gallon of cold water to make a brine. Place the cheese in the brine and soak for 24 hours.
Age and coat
Take the cheese out of the brine and age at 55–60°F for at least 8 months. Coat the cheese daily with olive or coconut oil; if mold appears, wipe it off with a clean cloth dipped in salt water or vinegar.
Starter guide
Starter ratio
Use the starter culture as directed by your recipe or follow the packet guidance shown in the supplied instructions.
| Gallons of milk | <1 | 1 | 2 | 3–4 | 5–10 |
|---|---|---|---|---|---|
| Packets of starter | 1 | 1 | 2 | 2 | 4 |
The supplied 1–2 gallon Parmesan recipe lists one packet, while the general ratio lists two packets for 2 gallons. Confirm the dosage on your current packet or with the CFH cheesemaking team before making a 2-gallon batch.
Troubleshooting
Helpful checks
The curd is slow to separate from the whey
Keep the milk near 90°F and check again at the 45-minute mark. Confirm the milk is not UHT/UP and the rennet is fresh.
The curds are heating too quickly
Lower the heat and stir gently. The supplied recipe calls for a gradual rise to 125°F over 25 minutes.
When should I oil the cheese?
During aging, inspect and coat the cheese daily with olive or coconut oil as directed by the supplied recipe.
Your experience matters
Was this helpful?
Rate your experience so we can send you to the right next step.
Finish and mature
Brine and age with care
24 hoursSoak in the cheese brine
55–60°FKeep the aging temperature steady
8+ monthsAge and inspect daily
Need cheesemaking help?
Send the team your milk type, temperature readings, curd photos, press weights, and brining or aging notes.
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