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I actually made this cheese back in February. This cheese is a gouda with lipase which make's it Dutch with a little Italian mixed in. Has a sweet nutty flavor with an aged parmesan back flavor. I really like it alot. Melts well and goes good by itself or a nice accent for pizza. I tried this last winter and got a pot holder and free block of cheese for telling them I used it on pizza. Turned out real simple to make as I said it's a gouda with lipase!
Here's the cheese out of the press
and here it is 7 months later going to work with a smoked bologna for snacks.
and here's my recipe ...
Deejay's Parrano Recipe – Netherlands
Parrano is a pasteurised cow's milk cheese with a mild and nutty taste, combining salty and sweet flavours. It has a semi-firm texture and a smooth, golden interior. It is produced in 10 kg wheels and is matured for 5 months.
Combining the flavour of aged Parmesan with a pliant texture, Parrano is marketed as an Italian-style cheese. Taglines have included "The Dutch cheese that thinks it’s Italian" and "Sort of Italian." However, Parrano is technically Gouda although its flavour is more pronounced than that of traditional Gouda.
Uniekaas is the exclusive producer of Parrano, a trademarked brand.
This is my interpretation came out perfectly it is really good aged and greated as well.
Ingredients:
7 Gallon Raw Whole Milk
1/2 tsp. MM100 Culture
1/4 flora danica
1/4 teaspoon Kid Lipases
12 drops of Annatto mixed in ¼ cup distilled water (optional)
Calcium Chloride if using pasteurized milk
Rennet per manuactures recommendations
Process:
Heat milk to 86°F.
Add annatto and mix well.
Sprinkle cultures over milk and wait for about 5 minutes to rehydrate cultures - then mix well.
Ripen for 5 minutes.
Desolve lipase in 1/4 cup water and allow it to rehydrate for 5 minutes.
Mix rennet in 1/4 cup of water and add to milk - stir for 2 minutes.
Check for flocculation using a multiplier of 2.5 to 3 to determine time to cut curds.
Check for clean break then cut curds to about 3/8 inche pieces.
Let curds heal for 5 minutes.
Gently stir curds while waiting for the pH to fall between 6.40 and 6.45.
While waiting for the target pH - Heat a pot of water to 130°F.
Once the target pH is reached you can begin washing the curds.
The whey temperature by the third wash will be about 100 to 103°F.
Drain 1/3 of the whey and replace with equal amount of 130°F water. Whey should not exceed 103°F.
Stir curds for another 5 minutes.
Drain 1/3 of the whey and replace again with 130°F water. Whey should not exceed 103°F.
Stir curds for another 5 minutes.
Drain 1/3 of the whey and replace again with 130°F water. Whey should be 100 to 103°F.
If the curds have not yet reached 100 to 103°F heat the curds until they reach the proper temperature.
Cook the curds for 20 minutes stirring occasionaly, then allow curds to settle on the bottom for 5 minutes.
Drain the whey to within about an inch of the curd mass.
Press curds in the vat under the whey for about 10 minutes with about 8 pounds of weight.
Drain the whey from the curds.
Break up curds and pack them into cloth lined molds.
Press with about 5 pounds of weight for 15 minutes.
Flip cheese in the mold press again for 15 minutes with 5 pounds of weight.
Flip cheese in the mold press again for 15 minutes with 5 pounds of weight.
Flip cheese in the mold press again for 15 minutes with 10 pounds of weight.
Flip cheese in the mold press again for 3 hours with 15 pounds of weight.
Submerge cheese in plain water for about 1 hour.
Remove from mold and brine for 16 hours in a saturated brine solution.
Age cheese for 3 to 5 months.
Whey pH should be about 5.6 to 5.7. Curd pH should be about 5.4 – 5.5.
Parrano Originale aged 5 months
Parrano Robusto aged 9 months
"Parrano Olifesta Parrano Olifesta is a wonderfully creamy 50+ dairy product prepared with olive oil. Glorious little sun-ripened tomatoes and Italian herbs are added to this dairy product.
"
Here's the cheese out of the press
and here it is 7 months later going to work with a smoked bologna for snacks.
and here's my recipe ...
Deejay's Parrano Recipe – Netherlands
Parrano is a pasteurised cow's milk cheese with a mild and nutty taste, combining salty and sweet flavours. It has a semi-firm texture and a smooth, golden interior. It is produced in 10 kg wheels and is matured for 5 months.
Combining the flavour of aged Parmesan with a pliant texture, Parrano is marketed as an Italian-style cheese. Taglines have included "The Dutch cheese that thinks it’s Italian" and "Sort of Italian." However, Parrano is technically Gouda although its flavour is more pronounced than that of traditional Gouda.
Uniekaas is the exclusive producer of Parrano, a trademarked brand.
This is my interpretation came out perfectly it is really good aged and greated as well.
Ingredients:
7 Gallon Raw Whole Milk
1/2 tsp. MM100 Culture
1/4 flora danica
1/4 teaspoon Kid Lipases
12 drops of Annatto mixed in ¼ cup distilled water (optional)
Calcium Chloride if using pasteurized milk
Rennet per manuactures recommendations
Process:
Heat milk to 86°F.
Add annatto and mix well.
Sprinkle cultures over milk and wait for about 5 minutes to rehydrate cultures - then mix well.
Ripen for 5 minutes.
Desolve lipase in 1/4 cup water and allow it to rehydrate for 5 minutes.
Mix rennet in 1/4 cup of water and add to milk - stir for 2 minutes.
Check for flocculation using a multiplier of 2.5 to 3 to determine time to cut curds.
Check for clean break then cut curds to about 3/8 inche pieces.
Let curds heal for 5 minutes.
Gently stir curds while waiting for the pH to fall between 6.40 and 6.45.
While waiting for the target pH - Heat a pot of water to 130°F.
Once the target pH is reached you can begin washing the curds.
The whey temperature by the third wash will be about 100 to 103°F.
Drain 1/3 of the whey and replace with equal amount of 130°F water. Whey should not exceed 103°F.
Stir curds for another 5 minutes.
Drain 1/3 of the whey and replace again with 130°F water. Whey should not exceed 103°F.
Stir curds for another 5 minutes.
Drain 1/3 of the whey and replace again with 130°F water. Whey should be 100 to 103°F.
If the curds have not yet reached 100 to 103°F heat the curds until they reach the proper temperature.
Cook the curds for 20 minutes stirring occasionaly, then allow curds to settle on the bottom for 5 minutes.
Drain the whey to within about an inch of the curd mass.
Press curds in the vat under the whey for about 10 minutes with about 8 pounds of weight.
Drain the whey from the curds.
Break up curds and pack them into cloth lined molds.
Press with about 5 pounds of weight for 15 minutes.
Flip cheese in the mold press again for 15 minutes with 5 pounds of weight.
Flip cheese in the mold press again for 15 minutes with 5 pounds of weight.
Flip cheese in the mold press again for 15 minutes with 10 pounds of weight.
Flip cheese in the mold press again for 3 hours with 15 pounds of weight.
Submerge cheese in plain water for about 1 hour.
Remove from mold and brine for 16 hours in a saturated brine solution.
Age cheese for 3 to 5 months.
Whey pH should be about 5.6 to 5.7. Curd pH should be about 5.4 – 5.5.
Parrano Originale aged 5 months
Parrano Robusto aged 9 months
"Parrano Olifesta Parrano Olifesta is a wonderfully creamy 50+ dairy product prepared with olive oil. Glorious little sun-ripened tomatoes and Italian herbs are added to this dairy product.
"
and you explain it like its a walk in the park.
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