What You Need to Know
Casein proteolysis by rennet and starter cultures, followed by lipolysis of milk fats. Calcium phosphate bridges maintain structure during aging.
Develops shardable texture and concentrated savory depth for grating or standalone consumption.
Key Parameters
Temperature
12°C
10°C - 15°C
Time
12-24 months
3 months - 36+ months
Equipment
Cheese press (20-30 psi)Brining tanksAging caves/rooms with humidity controlCheese turning robots
Steps
- 1.
Parmigiano-Reggiano (Emilia-Romagna): Creates protein crystals that dissolve into sauces
- 2.
Gruyère fondue (Switzerland): Aged calcium lactate ensures smooth melting
The Science
Primary Reaction
Proteolysis of αs1-casein → bitter peptides → further breakdown to free amino acids