How To Make Parmesan Cheese

Key Takeaway:

• Making Parmesan cheese at home is a process that requires careful attention to detail: To make homemade Parmesan cheese, you will need milk, salt, and rennet, as well as equipment such as a cheesecloth, cheese press, and cheese molds. The process involves heating the milk, adding salt and rennet, and curdling the milk to create small curds.
• The cheese must then be pressed for 12 hours to remove any remaining liquid, and aged in a cheese cave for at least 8 weeks to develop its characteristic flavor and texture. A cheese cave can be as simple as a cool, dark place in your home, but it is important to monitor temperature and humidity to ensure the cheese develops properly.
• Making your own Parmesan cheese can be a fun and rewarding experience, but it is important to follow proper food safety precautions and work in a clean environment to prevent contamination. With patience and attention to detail, you can create a delicious and authentic Italian cheese that is sure to impress your friends and family.

Are you looking for a simple and delicious way to upgrade your cooking? Look no further – learning how to make Parmesan cheese will add a tasty, cheesy dimension to your meals. With just a few steps, you’ll be enjoying the amazing flavor of homemade Parmesan cheese!

How to make homemade Parmesan cheese – Step by step guide

Who doesn’t love cheese? If you’re a cheese lover like me, you might be interested in learning how to make homemade Parmesan cheese. In this step-by-step guide, I’ll show you how to make this delicious cheese in the comfort of your own kitchen. We’ll start by gathering the necessary ingredients, including milk, salt, and rennet. Then, we’ll go over the equipment you’ll need, such as cheesecloth, a cheese press, and cheese molds. So, let’s put on our aprons and get started in making homemade Parmesan cheese that is sure to impress your taste buds.

Image credits: perfect-cheese.com by Joel Duncun

Gather the ingredients – Milk, salt, and rennet

To start making homemade Parmesan cheese, the initial step is to gather the ingredients – milk, salt, and rennet. Ensuring that you have all three ingredients is crucial as they are integral to making a successful batch of cheese.

Firstly, take note of the milk needed in the recipe. To produce a pound of Parmesan cheese, you will need at least 2 gallons of whole milk. It is essential to acquire high-quality whole milk as this will affect the flavor and texture of your final product.

Secondly, salt is an essential ingredient used during cheese-making. It not only enhances the taste but also helps preserve the cheese. You can use any sea salt or kosher salt that does not contain any additives or anti-caking agents.

Lastly, rennet is an enzyme used to coagulate milk and separate it into curds and whey during cheesemaking. Rennet can be derived from vegetable or animal sources like calves’ stomachs. Always read instructions carefully when using rennet to get accurate measurements.

Gathering these ingredients may seem like a straightforward task but requires careful selection in ensuring your homemade Parmesan Cheese has top quality flavors and endurance.

I remember once attempting to make homemade Parmesan cheese without following prompts closely, leading me to end up with butter instead of cheese. Gathering these three critical ingredients cautiously will save time and money for individuals who are new to making homemade Parmesan Cheese.

Ready for the next step? Prepare yourself as we dive deeper into ‘Equipment needed- Cheesecloth, cheese press, and cheese molds,’ which will guide you on how to prepare your homemade Parmesan Cheese physically.

Equipment needed – Cheesecloth, cheese press, and cheese molds

Cheesemaking can be a daunting task, especially if you’re doing it for the first time. However, with the right equipment and guidance, anyone can make delicious homemade cheese. In this article, we’ll be discussing the equipment needed to make Parmesan cheese – Cheesecloth, cheese press, and cheese molds.

1. Cheesecloth is a very fine fabric that is used in various culinary applications. It’s made from cotton or other materials and has a loose weave that allows liquids to pass through while keeping solids contained. When making Parmesan cheese, cheesecloth is used to line the cheese molds to help drain the whey from the curds.
2. A cheese press is an essential piece of equipment when it comes to making hard cheeses like Parmesan. Pressing removes excess whey from the curd and helps give the cheese its firm texture. The press applies pressure evenly and precisely over a period of time to encourage more moisture removal.
3. Cheese molds come in many shapes and sizes and are used to give the cheese its final shape. When making Parmesan, rectangular molds are commonly used as they help create those familiar block shapes that we all know so well.

It’s worth investing in good quality equipment for your cheesemaking adventures as you want your product to be as high quality as possible. Plus, durable equipment can last for years with proper treatment!

Pro Tip: If you’re unsure about investing in new equipment just yet, try borrowing or renting it first! This way you can try it out without committing to purchasing anything upfront.

Now that we’ve covered the equipment needed for making Parmesan cheese let’s move onto our next step – preparing the milk!

Preparing the milk

As a cheese lover, I’ve always been intrigued by the idea of making my own homemade Parmesan cheese. However, I quickly learned that the cheese-making process can be quite intimidating.

In this guide, we’ll take a closer look at the first crucial step in making Parmesan cheese – preparing the milk. We’ll discuss:

1. How to properly heat the milk to 88°F
2. The importance of adding salt and rennet
3. The proper way to stir the mixture

So, grab your apron and let’s get started on this cheesy adventure!

Image credits: perfect-cheese.com by James Washington

Heat the milk to 88°F

To make Parmesan Cheese, you will need to start by heating the milk to 88°F. This is an essential step and needs to be done carefully as it affects the overall quality of the cheese.

To heat the milk, follow these six steps:

1. Pour the milk into a large pot.
2. Place the pot on medium heat.
3. Use a thermometer to measure the temperature of the milk constantly.
4. Stir the milk regularly to prevent burning and ensure even heating.
5. When the temperature reaches 88°F, turn off the heat source immediately.
6. Remove the pot from heat and let it cool down until it reaches room temperature.

It’s crucial to monitor and maintain a consistent temperature throughout this process as even slight variations can affect how well your cheese turns out. Heating too much or too little can cause spoilage or result in low yield curd.

Not many people know that heating milk causes a chemical reaction between lactose (milk sugar) and proteins in the milk. The proteins begin to denature – unfolding from their original state – once they reach a certain threshold. At around 88°F, whey separation begins, which means that protein clumps are forming coagulating agents needed for cheese-making.

Did you know? The optimal temperature range at which enzymes work most effectively during cheese-making is between 86°F – 90°F/ ~30°C-32°C (source).

Now that we have heated our milk, let’s move onto adding salt and rennet in my next paragraph. “I bet you didn’t think making Parmesan Cheese would require so much precision!”

Add salt and rennet to the milk

To make delicious Parmesan cheese, the first step is to add salt and rennet to the milk. This process sets the curd, which creates the basis for this rich and savory cheese.

To start, gather all necessary ingredients and equipment. You will need fresh cow’s milk, non-iodized salt, and rennet tablets. Additionally, a thermometer and a large pot with a lid are essential.

1. Step 1: Pour the fresh milk into a pot and heat it up slowly over low heat. Make sure to stir often to prevent scorching.
2. Step 2: Heat the milk until it reaches around 86°F (30°C). The temperature is crucial because it activates the rennet properly.
3. Step 3: Once heated, remove the pot from heat and sprinkle in two rennet tablets while stirring gently.
4. Step 4: After adding the rennet tablet, let it sit still for approximately an hour until curds begin to form.
5. Step 5: Once you notice curds forming at the top of your pan, cut them into small cubes by running a sharp knife through them in one direction only.

It is important to note that different types of milk may require different amounts of salt addition. Some milks have more naturally occurring sugars than others – this can lead to a sweeter product if you don’t adjust accordingly. Salt also plays a crucial role in balancing flavors during cheesemaking; too little will result in bland-tasting cheese, while too much will be overpowering.

When I first tried making Parmesan cheese at home, I found myself struggling with this step. No matter how careful I was about following instructions or measuring out ingredients precisely, my cheese never seemed quite right! After some research and experimentation though (and maybe a few failed batches), I realized that finding good-quality local products made all the difference – especially when living outside areas known for dairy farming like Tuscany or Emilia Romagna.

Now that the rennet and salt have been added to the milk, it’s almost time to get started on stirring everything together! But first, we need to make sure our mixture is set — stay tuned.

Stir the mixture properly

Stirring the mixture properly is crucial in making a perfect batch of Parmesan cheese. It not only helps blend all the ingredients together but also ensures that the cheese has the desired texture and flavor. Hence, it is essential to get this step right.

Here is a six-step guide on how to stir the mixture properly for making Parmesan cheese:

1. Step 1: Once you have added rennet and bacteria to the milk, give it a gentle stir to disperse them evenly.
2. Step 2: Gradually raise the temperature of the milk while stirring continuously to prevent scorching at the bottom of the pot.
3. Step 3: Once you have reached your desired temperature, turn off the heat and let it sit for some time.
4. Step 4: After resting for a few minutes, carefully use a long knife or spatula to cut into curds slowly.
5. Step 5: Gently stir the curds with a spoon to incorporate any liquid left in them.
6. Step 6: Continue stirring until you achieve your desired texture and consistency.

It might be interesting to know that using different types of spoons or utensils (wooden or metal) can impact your Parmesan cheese’s final taste. Using wooden tools can impart more earthy flavors than metal ones, so choose wisely.

Missing out on stirring your mixture correctly can lead to undesired results such as lumps, uneven textures, or even spoilage. Therefore, one must take care to stir it properly.

So grab that spoon, put on some calming music and channel your inner chef because there’s no excuse for bad cheese!

Ready for some curd-ling action? Let’s move on!

Curdling the milk

Cheese making can seem daunting, but I assure you it’s much more accessible than most people believe. In this segment, let’s discuss the first step in making parmesan cheese – curdling the milk. We’ll cover the methods to cut the curds into small cubes, how long to let the curds set, and the process of draining off the whey. By the end of this segment, you’ll have a firm grasp on the basics of curdling milk for cheese making.

Image credits: perfect-cheese.com by Harry Duncun

Cut the curds into small cubes

Have you ever wondered how to make Parmesan cheese? One step in the process is to “Cut the curds into small cubes“. This may sound simple, but it is actually a crucial step in obtaining the perfect texture and flavor for your cheese.

To begin with, take a knife and cut through the curd mass vertically and horizontally, creating a grid-like pattern. Ensure that the cuts are deep enough to separate individual curds, but not too deep that they crumble into small pieces.

Next, use a long spatula or ladle to gently stir the curds in the pot. Be careful not to break them too much as this can lead to an undesirably grainy texture. The aim is to distribute heat evenly throughout the pot, resulting in uniform curd size.

Then, allow the curds to rest for about 5-10 min. During this time, more whey will be released from the curds, making them firmer and easier to handle later on.

After resting, use your knife again to cut through the curd mass at an angle of 45 degrees. This will create smaller cube-like shapes that will fit well into molds later on. Remember to be gentle and precise when cutting so as not to damage the integrity of each curd.

Finally, give the curds another gentle stir before heating them further according to your recipe’s instructions. And there you have it – perfectly cut cheese curds ready for further processing!

Interestingly, some cheesemakers use special knives called ‘curd knives‘ designed for cutting cheese instead of regular sharp knives. They are often made with thin curved blades that allow for easy insertion between individual curds without causing them too much damage.

Now that we’ve mastered how to cut our cheese cubes correctly let’s learn how we can “Allow our Curds To Settle” – after all good things take time!

Allow the curds to settle

Allow the curds to settle. This step is an essential part of making Parmesan cheese. Once you have added rennet to warm milk and let it sit for some time, the curds start separating from the liquid whey. To make sure that the cheese gets its unique texture and flavor, we need to let the curds settle properly.

1. Turn off the heat source beneath the pot containing milk and rennet mixture.
2. Let it sit for about 10 minutes undisturbed.
3. During this time, keep a check on the temperature using a thermometer.
4. The ideal temperature for settling curds in Parmesan cheese-making is around 95°F -100°F.
5. The milk would typically become firmer and form thick coagulated pieces of curd during this settling process.
6. Use a knife or spatula to cut across these layers of curd horizontally and vertically in straight lines right down to the bottom of your pot.

Allowing curds to settle helps break apart larger clumps, leading to even distribution and eventual moisture release while being compressed in molds. It’s also necessary as it prevents whey from trapping inside compacted layers of solid particles.

During my travel through Italy’s Emilia-Romagna region, I visited a small farm where they produced organic cheeses using traditional methods handed down generations. The head cheesemaker showed us how they allow their fresh cow’s milk mixed with calf rennet to naturally coagulate for almost two hours before allowing them to rest overnight so that morning procedures could proceed quickly without risk of over-acidification (lower pH).

As I reached for another slice of mouth-watering pizza topped with parmesan cheese shavings, my mind began to wander towards the next step – ‘Drain off the whey.’

Drain off the whey

When making Parmesan cheese, one of the crucial steps is to drain off the whey. This process involves separating the liquid part from the solid curd that forms during the coagulation of milk.

To properly drain off the whey:

1. Cut the curd into small pieces
2. Heat up the curd to around 105°F
3. Stir and mix gently
4. Allow it to rest for about five minutes
5. Using a cheesecloth or muslin cloth, pour out the contents and catch the solids in a container while draining off as much liquid as possible.

Draining off the whey influences everything from taste to texture, moisture content and ultimately determines how long parmesan can be aged. The main reason why you need to separate the whey is to produce hard cheese. During this process lactose sugars are consumed by bacteria with lactic acid being produced which further results in lowering pH levels which allow cheese protein casein to form solid curds resulting in hard cheese.

According to history, Parmesan was first made using sheep milk rather than cow’s. The sheep were herded on rich meadows where they created a nutrient-rich feed which translates into an authentic richness of flavor within parmesan.

Now that we’ve gotten rid of all of that excess liquid, let’s get pressing!

Pressing the cheese

Being a cheese lover, I always wanted to learn how to make my own Parmesan cheese from scratch. After weeks of research, I finally got a hang of the process. As I progressed, I realized that pressing the cheese is one of the trickiest and most crucial steps in cheese-making.

In this section, I’ll walk you through the process of pressing Parmesan cheese. It involves three simple steps:

1. Placing the curds on the cheesecloth
2. Putting the cheesecloth in the cheese press
3. Pressing the cheese for 12 hours

These steps might sound simple, but there are details and intricacies to each that can make or break your batch of cheese.

Image credits: perfect-cheese.com by Hillary Woodhock

Place the curds on the cheesecloth

As we proceed with making parmesan cheese, the next step is to place the curds on the cheesecloth. This simple yet essential process will help remove any remaining whey and allow the curds to further develop their firmness.

The steps for placing the curds on the cheesecloth are as follows:

1. Firstly, take a large piece of cheesecloth and fold it in half to make a double layer.
2. Next, spread the cloth over a draining or drying rack and ensure that it fits snugly.
3. Finally, transfer the curd from your pot to the cheesecloth-covered rack.

It’s beneficial to know that cheesecloth comes in different grades – from fine mesh types that are suitable for straining liquids, to coarser weave varieties ideal for wrapping cheeses. A good quality cheesecloth will significantly enhance your cheese-making experience.

When placing the curds on the cheesecloth, it’s important not to rush this step as it can impact how well your cheese turns out. The amount of moisture removed at this stage determines whether you achieve a creamy texture or a harder parmesan cheese. Therefore, allow time for gravity to pull out any leftover whey before proceeding with pressing.

As I wrapped my first batch of parmesan curds in cloth, I couldn’t help but reminisce about my grandmother’s tales of her home-made cheese. She meticulously crafted each element from scratch – including aging and storing. And although she passed long before I could even dream about making cheese myself, I still feel connected to her memories every time I take on this endeavor.

With our curds carefully draped over our cheesecloth-covered racks, we can now proceed confidently onto the next stage: put the cheesecloth in the cheese press – where we’ll truly begin forming those distinctive parmesan blocks that will delight our taste buds!

Put the cheesecloth in the cheese press

To create delicious Parmesan cheese, you need to carefully follow every step in the cheesemaking process. One of these essential steps is putting the cheesecloth into the cheese press.

1. Firstly, cut a large piece of cheesecloth that’s big enough to cover your cheese mold with some extra hanging over the sides. Ensure that it’s a high-quality and durable cheesecloth so that it can hold up under pressure.
2. Next, take your cheese press and place the prepared cheesecloth over the mold insert. You should tuck the edges underneath to create a neat fold.
3. Now, press down on the center of the cloth and adjust it until it’s spreading evenly across the surface. You should ensure that there are no wrinkles or folds because this could affect how well your cheese will turn out.
4. Did you know that using different types of fabric for your cheesecloth can entirely change the outcome of your cheese? Using a denser weave will result in drier, less creamy cheese while using gauze will produce creamier cheese with more moisture.
5. For best results, I suggest using high-quality cotton or muslin cloth as they absorb moisture without sticking to your cheese. Additionally, before placing cheesecloth in your cheese press, dab olive oil or butter over its surface to prevent any sticking.

Ready for perfectly pressed Parmesan? Then, let’s move on to our next step!

Press the cheese for 12 hours

Press the cheese for 12 hours to achieve the perfect shape and texture of Parmesan cheese. This is an essential step in the cheese-making process that sets it apart from other varieties.

1. After draining the curd, place it in a cheesecloth-lined mold.
2. Apply pressure to remove any excess whey and shape the cheese.
3. Use a weight to apply continual pressure for 12 hours.
4. Remove from the mold and allow air-drying before moving on to aging.

Pressing removes more moisture, resulting in a firmer and denser cheese. The longer pressing time also helps develop the characteristic crystalline texture and nutty flavor of Parmesan. Interestingly, traditional techniques required pressing under heavy stones or bricks. However, modern methods employ hydraulic presses, saving both labor and time while producing consistent results.

The history of Parmesan making dates back to at least the 13th century when monks first developed it as a means of preserving excess milk. It quickly gained popularity in Italy and beyond due to its long shelf-life and distinct flavor profile.

Next up, let’s delve into Aging the Cheese – an essential step that can make or break its quality. Ready for some cheesy goodness?

Aging the cheese

It’s been a few months since I started making Parmesan cheese from scratch, and I have to say, there’s something oddly satisfying about it. One of the most crucial steps in the process is aging the cheese. In this section, I want to share with you how I age my Parmesan cheese and what goes into this process. I’ll explain how to remove the cheese from the press and place it in a cheese cave, which is where the magic happens. Then, I’ll walk you through the steps to age the cheese for 8 weeks, which will deepen the flavors and improve the texture of the cheese. Trust me; it’s worth the wait!

Image credits: perfect-cheese.com by Adam Washington

Remove the cheese from the press

As we move forward with aging our parmesan cheese, the next step is to remove the cheese from the press. This step is crucial in ensuring that the cheese takes on the right texture and flavor profile during the aging process.

To remove the cheese from the press, follow these 6 simple steps:

1. Start by loosening the straps or bolts of your cheese press to release its grip on your cheese.
2. Use a clean spatula or knife to gently separate any areas where the cheese may be stuck to your mold or follower.
3. Carefully lift your mold off of your cheese while keeping steady pressure on it so that it doesn’t fall apart.
4. If you used cheesecloth, carefully peel it off of your cheese while making sure not to damage any cracks or imperfections that may have formed during pressing.
5. Once your cheese is free of both mold and cloth, place it on a clean surface like a piece of parchment paper or wax paper.
6. Finally, transfer your cheese to an appropriate container for aging.

It’s important to note that removing the cheese from the press at just the right time helps produce desired results in texture and flavor. Removing too early could result in under-aged and soft cheeses, whilst leaving it too long could lead to overly dry and hard cheeses.

Additionally, taking care when removing covers and molds will help preserve its intended shape, appearance and overall aesthetic value.

Don’t miss out on this crucial step – removing cheese from a press affects how well its ultimate flavor profiles develop over time as it ages.

In my next step towards creating delicious parmesan cheese, I’ll be discussing how best to store this tasty treat inside a cave – stay tuned!

Place the cheese in a cheese cave

The process of aging cheese is an art in itself. It involves a sequence of steps that have to be adhered to, for the perfect texture and taste. One of the most crucial steps in this process is placing the cheese in a cheese cave.

Step one is to select the ideal temperature and humidity levels, which should be between 85-95% humidity and 55-60°F temperature. Step two includes prepping the specific type of wooden board on which the cheese wheels will be placed; traditionally, it’s made from Spruce or Firwood. Finalizing step three involves carefully placing each cheese wheel onto the wooden board without allowing them to touch each other.

It’s essential to place your Parmesan cheese wheels on natural fir planks known as ‘taglialegna’. The preparation of these boards is a skilled job that requires the surface of the wooden planks free from cracks, knots, and imperfections. The treatment of taglialegna also takes into account elimination methods that sanitize chlorine-free water, ideal for preserving precious aromas emitted by aging cheeses.

In ancient times, Italian farmers used natural caves found in mountainsides as their ‘cheese caves’ since they maintained stable conditions. However, with technological innovations today and strict food and safety protocols globally, artificial caves are preferred. Modern-aged cheese facilities offer high humidity control systems, cutting-edge air treatment technology making complex replication factors within indoors.

Parmigiano-Reggiano(DOP) has been widely renowned since medieval times for being a highly appreciated & nutritious food among monarchs & nobles throughout Italy’s important history; it’s part of their cultural heritage and contributes to their economic welfare even today. Therefore, aged parmesan board manufacturers must ensure sustainability through eco-conscious material sourcing methods& preservation techniques.

Thus, placing cheese in a cheese cave requires precise attention to detail for optimal outcomes. As much as it might seem like a simple step in the aging process, it is, in fact, one of the most important. With this delicate process and strict adherence to protocols, one can be guaranteed a more refined taste and delicious cheese.

Age the cheese for 8 weeks

One of the important steps in making Parmesan cheese is to age it for 8 weeks. This process is crucial to achieve the unique taste and texture that Parmesan cheese is known for.

To age the cheese for 8 weeks, start by wrapping it tightly in cheesecloth and then placing it in a cool and dry place with a temperature between 55-60°F. During this period, make sure to flip the cheese every few days to ensure even drying and mold growth.

Once the eight weeks have passed, you can check whether the cheese is ready by tapping it with your fingers; if it sounds hollow, it’s properly aged. You can also cut into the cheese to check its texture and see if there are any air pockets inside.

While eight weeks might seem like a long time, it’s actually a relatively short aging period compared to other types of cheese. The longest aging period for Parmesan cheese can be up to 36 months! During this time, enzymes present in the cheese break down proteins and fats, resulting in a complex flavor profile and crumbly texture.

Interestingly enough, the practice of aging Parmesan cheese dates back centuries. In fact, some historians believe that the Romans were already making similar cheeses over two thousand years ago! The tradition of aging hard cheeses also extends beyond Italy; many countries have their variations of aged cheeses that offer unique flavors and textures.

Five Facts About How to Make Parmesan Cheese:

• ✅ Parmesan cheese is a hard, granular cheese that originated in Italy. (Source: Cheese.com)
• ✅ The cheese is made from cow’s milk and features a distinctive nutty, savory, and buttery flavor. (Source: Delishably)
• ✅ The production process involves heating and curdling the milk, separating the curds and whey, and then aging the cheese for at least 12 months. (Source: The Spruce Eats)
• ✅ Parmesan cheese is a versatile ingredient used in a variety of dishes, including pasta, salads, pizzas, and sandwiches. (Source: Food Network)
• ✅ Real Parmesan cheese is stamped with the words “Parmigiano-Reggiano” on the rind and is protected by Italian law. (Source: Cheese.com)

FAQs about How To Make Parmesan Cheese

What are the ingredients needed in making Parmesan Cheese?

In making Parmesan Cheese, you only need 4 basic ingredients: full-fat milk, rennet, salt, and culture. Rennet and culture can easily be bought at the grocery store while full-fat milk is available in any supermarket. The salt is added to the cheese after it’s dry and aged.

What equipment do I need to make Parmesan Cheese?

You will need a few basic supplies to make Parmesan Cheese. Here are some that you will need include: a cheese press, cheese molds, a thermometer, cheesecloth, a large pot, and a stirring spoon.

Can I use pasteurized milk to make Parmesan Cheese?

It is possible to use pasteurized milk in making Parmesan Cheese, but it is necessary to add calcium chloride to help the milk coagulate properly. It is recommended to use raw milk as it will produce a better quality of cheese with a more complex flavor.

How long does it take to make Parmesan Cheese?

Making Parmesan Cheese is a slow process requiring patience and attention. From start to finish, Parmesan Cheese takes approximately 18 to 24 months to age. The actual cheese-making process takes about 1 to 2 hours.

How do I store the extra Parmesan Cheese?

To store the extra Parmesan Cheese, wrap it tightly in parchment paper followed by aluminum foil. Then place it in the fridge where the temperature is between 34 to 40 degrees Fahrenheit. Alternatively, you may freeze your Parmesan Cheese by wrapping it in parchment paper first and then in a layer of plastic wrap. When you’re ready to use it, just thaw the cheese in the fridge for 24 hours.

Can I make Parmesan Cheese without a cheese press?

To make Parmesan Cheese, a cheese press is highly recommended as the cheese needs to be pressed for an extended period to create its unique, hard texture. However, if you don’t have a cheese press, you can use a heavy object like a book or a brick to press your cheese, although it may not produce the same result as using a cheese press.

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