Conventional Parmesan cheesemaking requires a significant amount of aging time and rennet used. Those two factors hinder current Parmesan cheese production in Indonesia. Therefore, an alternative method is highly necessary to overcome those problems without compromising its particular flavor and aroma. This study proposes to add non-starter lactic acid bacteria (NSLAB) in order to reduce aging time required and utilize ultrafiltration membrane to reduce amount of rennet used in Parmesan cheesemaking. Produced Parmesan cheese’s qualities were then compared to commercialized Parmesan cheese. Results showed increases in protein yield (80.62% to 89.89%) and cheese yield (8.54% to 10.17%). A culture concentration of 0.0106%-v/v each without aging time showed comparable qualitative parameters with commercialized Parmesan cheese. Overall it is concluded that application of ultrafiltration membrane and non-starter lactic acid bacteria addition can improve current Parmesan cheesemaking methods.