Get Your Premium Membership

Making Parmesan Cheese

Pour milk into vats, let it sit overnight;
the cream will be rising until it’s just right
and can be skimmed off to make butter. Now warm
the milk gently up so you do it no harm.
Add whey and add rennet which makes the milk curdle,
stir gently until you have taken that hurdle.
Scoop curd out with muslin, dividing the whole
in two, tie the cloth and suspend from a pole
so the liquid can drip off. Then shape in a mold,
stamp the rind and let sit until it’s two days old.
Now immerse it in brine for about twenty days,
then it goes on a rack for maturing. It stays
there for twelve months at least to be earning it’s name
and be called “Parmesan”,  a label of fame.
But if you give it three full years to rest
it develops the tyrosine crystals, that’s best:
a creamy and salty hard cheese with some crunch,
that is something delicious for people to munch. 

November 11, 2018
For contest “Cheese”
Sponsored by Barry Stebbings

Copyright © | Year Posted 2018




Post Comments
Please Login to post a comment
Date: 11/23/2018 7:22:00 PM
Agnes, enjoyed reading,,,congratulations on your win
Login to Reply
Date: 11/22/2018 5:52:00 PM
Dropping back to say many congrats on your win Agnes :-) hugs Jan xx
Login to Reply
Date: 11/22/2018 2:58:00 PM
Back with congrats, Agnes. Beautifully penned.
Login to Reply
Date: 11/21/2018 2:17:00 PM
Wow Agnes! This is incredible and so informative. If I had to make this cheese I'd never eat it. lol
Login to Reply
Date: 11/16/2018 5:44:00 PM
Wow, how yummy is that, the poetry is wonderful, and the knowledge of your preparation and recipe, tells me, somewhere down the line you have affiliation with farming,
Login to Reply
Krampe Avatar
Agnes Krampe
Date: 11/17/2018 6:29:00 AM
Thanks for your kind words, Harry - but no affiliation with farming anywhere in my family. I just like food.
Date: 11/15/2018 8:08:00 PM
a nice yummy rhyme from you, Agnes. It's one of my very favorite of cheeses.
Login to Reply
Krampe Avatar
Agnes Krampe
Date: 11/17/2018 6:29:00 AM
Thank you, Andrea.
Date: 11/14/2018 10:57:00 AM
Hi Agnes, A great description of making Parmesan cheese. My absolute favourite cheese. I could eat it for breakfast lunch and dinner! Great write. xoxo, Jennifer
Login to Reply
Date: 11/13/2018 2:41:00 PM
Wow, first you taught me how to make paper, now a master class on parmesan cheese, quite impressive!
Login to Reply
Krampe Avatar
Agnes Krampe
Date: 11/13/2018 2:47:00 PM
Thanks for visiting, Michelle. I recommend the documentary series "Salt Fat Acid Heat". In the first episode, they are visiting cheese makers. It is wonderful to see artisans using century old techniques to craft food.
Date: 11/13/2018 12:57:00 PM
The recipe for success. Well penned, Agnes.
Login to Reply
Date: 11/12/2018 12:11:00 AM
Lovely, I just get mine at the store though!!! LOL :)
Login to Reply
Date: 11/11/2018 3:46:00 PM
Mmmmm... sounds tasty! ;) Nicely penned, Agnes!
Login to Reply
Date: 11/11/2018 10:39:00 AM
A poetic delight and I've learned how this lovely cheese is made. Love your take on the theme:-) Hugs Jan xx
Login to Reply