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Add all ingredients to a blender. Blend the mixture until it's completely smooth and creamy, stopping to scrape the sides as needed.
Grease a heat-safe baking dish that has a minimum capacity of 2 cups / 500ml. (Make sure the dish you select fits into your steamer basket). Pour the Parmesan mixture into the prepared dish and cover with aluminum foil.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, place the dish inside and cover the pot with a lid. Steam for 35 - 45 minutes, until the parmesan is solid but still feels bouncy when pressed, and is darker in color.
Remove the dish from the steamer and let it cool slightly. Sometimes condensation can collect on the top of the Parmesan, creating a soft spot. Feel free to pat this dry before chilling. Cover and chill the Parmesan overnight in the refrigerator.
Once completely chilled, release the Parmesan block from the dish. You may need to run a knife around the edges to loosen it. Cut the Parmesan into a wedge shape by scoring the shape with a knife and then breaking it apart to create a rustic edge.Use the Parmesan as desired—it grates, slices, and melts beautifully. Store in the refrigerator for up to 1 - 2 weeks, or freeze it in an airtight container for up to 3 months.