Home › The Principles of Cookery › Parmesan Cheese, British

Parmesan Cheese, British

Put a piece of rennet into some fresh milk, about 76 deg. in temperature. Let it stand an hour or two, then put it over a gentle fire, and let it heat very gradually until the curd separates. Throw in half a cupful of cold water to assist the separation, lift out the curd, drain the liquid entirely from it, and press in the usual way. Rub it every day for twenty-one days with a little salt, and be careful that it dries gradually.