Cheese is one of the oldest foods of mankind. Until the 18th century, Cheese making was essentially a farmhouse industry, but towards the end of the century scientific findings began to provide guidelines, which were to have an impact on the process of making and ripening cheese. Thus, cheese making became an Art with Science. The plethora of flavors is due to the manipulation of a variety of factors including the kind of milk used (cow, sheep, goat, buffalo, reindeer, camel, yak, etc.), curdling, cutting, cooking, and forming methods, the type of bacteria or mold used in ripening, the amount of salt/other seasonings added, the ripening and curing conditions (temperature, humidity, time, etc.) and many more.

Parmesan Cheese is a hard, fat, granular cheese that is cooked and not pressed, like other types of cheese found in the world. The term ‘parmesan’ is used in English language, while the original term for the cheese is Parmigiano-Reggiano. It is made from raw cow’s milk. Usually, cows have to be fed only on grass or hay to get grass-fed milk, which is necessary for making this type of cheese. It is sold after a minimum ripening process of 12 months and can be extended to two or three years .The authentic Parmigiano-Reggiano cheese has a sharp, complex fruity taste and a little gritty texture. It starts becoming significantly harder, the farther it gets from its center and is extremely hard near the crust. However, this harder portion doles out the best-grated cheese, which is more aromatic and tasty than the cheese grated from the softer portions. It is a very nutritious cheese due to its high protein content. It is also rich in calcium, phosphorus and vitamins. One kilogram of Parmesan contains the nutritional equivalent of 17 liters of high-quality milk.

Uses of Parmesan Cheese :

1. Parmesan cheese is used in grated form over pastas, tomato sauces, salads and warm, crusty French and Italian breads.
2. The cheese is also stirred into soup and risotto, to enhance their flavor.
3. Parmesan type can also be eaten in chunks, along with balsamic vinegar.
4. The cheese makes a great accompaniment with fruits such as sliced pears, tart apples, fresh figs and ripe melon.
5. This cheese variety pairs very well with poultry, pork and some seafood.
6. Parmesan cheese is a great source of protein, calcium and phosphorus.
7. Parmesan cheese comes across a major ingredient in Alfredo sauce and even pesto sauce.

Goma process technology provides a complete turnkey solution or separate module for Cheese manufacturing. We are providing solution for manufacturing range of this plant from semi industrial/smaller to larger. Cheese Manufacturing plants consist of equipment’s for Milk reception, standardization, pasteurisation, Homogenisation, stretching and molding machine for Parmesan cheese, cheese vat, drain table, Vacuum packing and ripening system. We are designing cheese processing plant by considering energy consumption, compatibility cleaning in place (CIP) system, and stress free operation.

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