I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most appreciated!
Melt hard cheese with a little sodium citrate to make "processed cheese", which is pourable and moldable while hot
You can make sodium citrate by heating the juice of a small lemon (2 to 3 tsp) in the microwave, and then adding one tsp of baking soda, and heating until it stops reacting (bubbling). Then add 1 cup (~100 g) of grated/shaved/powdered cheese and gently heat until is forms smooth paste. Use a little milk if the cheese is too dry