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Parmesan Cheese, British

A British style Parmesan cheese made from fresh milk, rennet, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Parmesan Cheese, British

Ingredients

Directions

Set the curd

  1. Add a piece of rennet to fresh milk at 76°F (24°C).

  2. Let it sit for 1-2 hours.

  3. Heat gently until the curd separates.

  4. Add ½ cup cold water to help separation.

  5. Lift out the curd and drain the liquid completely.

Press and age

  1. Press the curd as usual.

  2. Rub the cheese with a little salt daily for 21 days, ensuring it dries gradually.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fresh milk
Its proteins set into a solid curd, which becomes the body of the cheese.
Rennet
An enzyme that clots the milk so the curd separates from the liquid whey.

The step that matters

Heat gently until the curd separates. Heating too quickly or too hot can toughen the curd and expel moisture unevenly, leaving a rubbery or dry cheese. Gentle, steady heat lets the curd firm up slowly and keep a supple texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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