Goat Parmesan

Goat Parmesan Aged 10 Months

Since the early middle ages Parmigiano-Reggiano has been the pride of Italy. Prized as highly as gold, today there are Italian banks that have temperature controlled vaults specifically designed for aging Parmigiano-Reggiano. Huge 80-85 pound wheels stacked 33 feet high are cared for by specially trained bank employees for up to two years. No wonder the banks are willing, Parmigiano-Reggiano retails in the U.S.A. for $26.00/lb so each wheel is worth approximately $2,000. Artisan cheese makers offer up to 25% of their cheese inventory as collateral to keep cash flowing while the cheeses age. So you see, cheese in the cave is like money in the bank!

Goat Parmesan

Warm 4 gallons of fresh goat milk to 90F

Sprinkle 1/2 tea of thermophilic DVI culture onto the surface of the milk, allow it to rehydrate a few minutes then incorperate it into the milk

Cover and ripen 40 minutes

Dilute 1 teaspoon of rennet in 1/2 cup of cool water add it to the cheese milk, stir well

Maintain temperature for 45 minutes until clean break is achieved

Cut curd to 1/4 inch, rest 10 minutes

Stir curd with a large whisk while raising the temperature to 125F over an hour, let curds settle

Drain curd, place in a cheese cloth lined press

Press at 5lbs for 15 min, remove from press, flip and redress
Press at 10lbs for 30 min, remove from press, flip and redress
Press at 15lbs for 2 hrs, remove from press, flip and redress
Press at 20lbs for 12 hrs, remove from press, submerge in a 20% brine solution 20hrs

Dry at room temperature for 3 days turning daily, when dry coat with olive oil every few months
Ripen at 53F for 6 months or many years,