Vegetarian Italian Hard Cheese (Parmesan-Style)
This homemade Italian hard cheese is a vegetarian-friendly, aged cheese inspired by classic Parmigiano-Reggiano. Using pasteurized milk, a mesophilic starter culture, and microbial rennet, you’ll create a firm, nutty cheese perfect for grating over pasta, salads, and soups. While the active cheese-making process takes only a few hours, be prepared for a long aging period (6–12 months) to develop its full flavor and crumbly texture.
Equipment
- Large Stainless-Steel Pot: (At least 5–6 qt capacity)
- Dairy Thermometer: For precise temperature readings
- Long Knife or Curd Cutter: To cut the curd into uniform cubes
- Cheesecloth: For draining and lining the mold
- Cheese Mold: A round or rectangular mold suitable for press formation
- Cheese Press or Weights: To press the curd into a firm wheel
- Measuring Spoons: For precise dosing of cultures, rennet, and salt
- Clean Work Surface & Sanitizing Supplies: To ensure all equipment is sterile
Ingredients
- 2 gallons pasteurized whole milk
- For a more pronounced flavor, you may substitute part of the milk with goat’s milk.
- 1/4 tsp mesophilic starter culture
- This culture is added to encourage the proper acid development.
- 1/8 tsp lipase powder optional
- Enhances the cheese’s savory, slightly tangy flavor.
- 1/4 tsp microbial vegetable rennet
- Dissolved in 1/4 cup cool, non-chlorinated water – always use a vegetarian-approved rennet.
- 2 tsp non-iodized cheese salt
- Adjust to taste during the brining stage.
- Calcium chloride if needed
- Only if using store-bought milk; follow package instructions, typically 1/4 tsp diluted in water.
Instructions
- Milk Preparation:
- a. Pour the milk into your large pot and slowly warm it to 90°F (32°C) over low heat.
- b. If using, add the calcium chloride at this point, stirring gently.
- Culture & Lipase Addition:
- a. Sprinkle the mesophilic starter culture evenly over the milk’s surface. Allow it to rehydrate for about 2 minutes, then stir gently.
- b. If using, add the lipase powder and mix thoroughly.
- Coagulation:
- a. Add the dissolved microbial rennet to the milk, stirring gently for 1 minute to ensure even distribution.
- b. Cover the pot and let the milk sit undisturbed for 45–60 minutes until a clean break is achieved (the curd will split cleanly when pressed with a knife).
- Cutting the Curd:
- a. Using your long knife or curd cutter, cut the curd into 1/2-inch cubes. This helps release the whey.
- Cooking the Curds:
- a. Slowly heat the curds to 105°F (40°C) over about 30 minutes, stirring very gently to prevent the curds from matting.
- b. Maintain this temperature for an additional 20–30 minutes to allow the curds to firm up.
- Draining:
- a. Line a colander with cheesecloth and carefully ladle or pour the curds into it.
- b. Allow the whey to drain off naturally, then gently transfer the curds (still in the cloth) into your cheese mold.
- Pressing:
- a. Press the curds with moderate pressure (approximately 10–15 lbs) for about 30 minutes to form a cohesive wheel.
- b. Remove the cheese from the mold, re-wrap it in the cheesecloth, flip it, and press again with increased pressure (up to 25–30 lbs) for about 12 hours.
- Salting:
- a. After pressing, remove the cheese from the cloth and sprinkle the surface evenly with the non-iodized cheese salt.
- b. Gently rub the salt into the cheese. Some makers also choose to submerge the wheel in a brine bath for several hours.
- Aging:
- a. Place the salted cheese on an aging shelf in a controlled environment (ideally 55–60°F with around 80% humidity) for air drying. Allow it to dry for 2–3 weeks.
- b. After the initial drying, move the cheese to an aging cave or a dedicated refrigerator and let it mature for at least 6 months—turning it weekly. Aging up to 12 months will yield a sharper, more complex flavor.
- Details
- Prep Time: Approximately 1 hour of active work (excluding initial drying)
- Cook Time (Active): Approximately 1 hour
- Time Total: Active time plus 6–12 months of aging
- Yield: Approximately 1 lb of finished cheese
- Category: Cheese, Italian, Vegetarian, Hard Cheese
- Method: Rennet-coagulated, pressed, and aged
- Cuisine: Italian
- Diet: Vegetarian (using microbial/vegetable rennet)
- Keywords
- Vegetarian, Italian, Hard Cheese, Parmesan-style, Aged Cheese, Homemade Cheese, Microbial Rennet, Cheese Making
- Nutrition (Approximate values per 1 oz serving, 28 g)
- Calories: 110 kcal
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 30 mg
- Note: Nutritional values can vary based on the milk used and the aging process.
Notes
Sanitation: Meticulously sanitize all equipment to prevent unwanted bacteria from interfering with the culture.
Temperature & Humidity: Consistent conditions during the cooking and aging phases are crucial for a successful cheese.
Salt Adjustment: Taste and adjust salt during the brining stage as needed.
Aging Patience: The aging process is key—the flavor and texture improve considerably with time.
Equipment Alternatives: If a dedicated cheese press is unavailable, improvise using clean weights and a firm container.
Milk Variations: Experimenting with different types of milk (e.g., mixing cow’s and goat’s) can yield interesting flavor profiles.
Vegetarian Assurance: Always verify that all added enzymes (rennet, lipase) are from microbial or vegetable sources to keep the recipe fully vegetarian.
Temperature & Humidity: Consistent conditions during the cooking and aging phases are crucial for a successful cheese.
Salt Adjustment: Taste and adjust salt during the brining stage as needed.
Aging Patience: The aging process is key—the flavor and texture improve considerably with time.
Equipment Alternatives: If a dedicated cheese press is unavailable, improvise using clean weights and a firm container.
Milk Variations: Experimenting with different types of milk (e.g., mixing cow’s and goat’s) can yield interesting flavor profiles.
Vegetarian Assurance: Always verify that all added enzymes (rennet, lipase) are from microbial or vegetable sources to keep the recipe fully vegetarian.