Newbie question from a cheese consumer here, but... I have found that what I really like is the very hard / chewy, relatively less flavorful edge of a Parmesan cheese block (the edge from inside the rind).
But I can't keep buying blocks of cheese just to eat the edges :) I'm wondering if there is a type of cheese or a process I can put my cheese through to get closer to this super hard parmesan edge. I have tried simply letting a chunk of parmesan dry out in the fridge but it does not seem to replicate - it is not just dry, it is different. I understand that there is a brining process involved in Parmesan manufacture... but I am wondering if someone could tell me what exactly it is that is different about the outer part of the cheese.
Any suggestions would be appreciated.
thanks,
Pat
Hey Pat, another relatively (new) newbie here - I can´t really give you any expert advice here as I have little idea. But I can suggest that you post on a different part of the forum that usually see´s more action - people on here have some great advice, so try posting in the lounge (https://cheeseforum.org/forum/index.php/board,54.0.html) - there is much more going on in there :D Good luck and I hope someone can give you the advice you need.
Or perhaps the specific grana-type board: :)
https://cheeseforum.org/forum/index.php/board,73.0.html (https://cheeseforum.org/forum/index.php/board,73.0.html)
You are right when you say the rind is different - its not just dry cheese. Various biological processes have occurred on the rind in an interaction between the starter cultures and their metabolic products, air and salt to produce the rind. It would be very difficult (impossible??) to replicate this after maturation. I know what you mean though - I love the chewy rind.
NVD
Quote from: patniemeyer on June 29, 2011, 02:42:58 AM
Newbie question from a cheese consumer here, but... I have found that what I really like is the very hard / chewy, relatively less flavorful edge of a Parmesan cheese block (the edge from inside the rind).
But I can't keep buying blocks of cheese just to eat the edges :) I'm wondering if there is a type of cheese or a process I can put my cheese through to get closer to this super hard parmesan edge. I have tried simply letting a chunk of parmesan dry out in the fridge but it does not seem to replicate - it is not just dry, it is different. I understand that there is a brining process involved in Parmesan manufacture... but I am wondering if someone could tell me what exactly it is that is different about the outer part of the cheese.
Any suggestions would be appreciated.
thanks,
Pat
The form factor of Parmesan is made to reduce the amount of rind: very large and very tall. If the rind is the part that you enjoy, perhaps try making miniature Parmesan cheeses. The first cheeses I made used one gallon of milk, and they very easily went to all rind if aged. My first molds were tomato cans, and were the right size for a one pound cheese. If I were going to make these, I'd set up four molds, make a four gallon batch, distribute the curds, and press all at once with individual followers under a thick chopping block on my Dutch press. Using larger molds could give you flatter cheeses, which should give you even more rind.
Although this request seemed a little unusual, it occurred to me that I love the crust more than the crumb of artisan bread, so I get foccacio and often pull out the soft inside, leaving just the crust; so I guess we may be in the same camp!
It's rather tough. Part of what makes that rind so special is the salting schedule (saturated brine), which creates a moisture gradient, and then the off-fatting that happens, as the cheese lets go of fat. And then the molds and flora on the surface also contribute to flavor. Last, the slow rate of moisture loss, and the moisture gradient helps to create the texture. So at first glance, something like a reblochon disk shape might work. But in reality, the cheese will just dry out like a rock because there's not enough moisture constantly maintaining the gradient.
I'm not sure it could be pulled off to achieve the same chewy consistency. Far easier to just buy the rind. Our local cheeseshops sell the rind for about 10/lb here, for soup.
I should have realized that the rind was more complicated than just drying. What would be the smallest size to make at home to get somewhat true to Parmesan? Is a four gallon batch large enough?
I think 3-4" is minimum depth. So yes, 3-4 gals would work. It requires a bit of finesse, it's salt schedule+ affinage. Definitely starts with a low Aw cheese, keep moisture like a parm, and then manage it through brining and aging. I think the off fatting has a good bit to do with it, that gradual movement of fat to keep the outer edge saturated.
Will the smaller size age at the same rate?
No, not identical. But I think it can be coaxed into something fairly close. Counter-intuitively, you need to start with a drier curd (30% mffb or lesS), else different flora will flourish on the surface. it will be fairly dry once you finish and the humidity needs to be around 90-91% in affinage.
I also prefer the inner rind of the parms best. I find that using the 6 inch tome mold, aging for about 1 month open then vac packing for about6 months then open for a few days then vac pack for 2 years gives me a full cheese with that flavor and texture. If you see any moisture in the bag remove it and reseal. The time schedules are not real critical but it does need to breathe for a day somewhere around 6 months.
Dave I am also a bread crusty person on crusty breads.