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Curated by: Milkslinger (129 videos)
Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundations?video=_b0duGqT8X0 Milkslinger Recipes: https://milkslinger.com/recipecollection?video=_b0duGqT8X0 A raw milk, clabber-cultured Italian cheese studded with a generous amount of cracked black pepper, this buttery sharp cheese is excellent in pastas, salads, and with crackers. Wait a year to enjoy this beauty, or just six months --- either way it's gonna taste great. CHAPTERS 00:00 Black Pepper Parmesan 00:58 Making the cheese 01:21 The Culture 02:04 Rennet 02:40 Cutting the Curd 02:56 Heating: Part 1 03:27 Heating: Part 2 04:08 Peppercorns 05:55 Are the curds done cooking? 06:30 Pitching the Curds 06:42 Milling the Curds 06:55 Pressing 07:58 Brining 08:20 Air Drying 08:50 Vac-Packing and Aging 09:27 Tasting Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.