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This video is a comprehensive guide on the proper technique for opening a large, 95-pound wheel of 30-month aged Parmigiano Reggiano. It showcases the specialized tools required and the step-by-step process to naturally fracture and split the cheese, followed by methods for portioning and long-term storage.
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Score the rind around the middle of the wheel with a hook knife. → Deepen the cut and insert almond-shaped knives along the line to act as wedges. → Allow the wheel to fracture and split naturally into two halves. → Break the halves into smaller wedges. → Vacuum-seal the wedges for long-term storage in the refrigerator.
Score the rind around the middle of the wheel with a hook knife. → Deepen the cut and insert almond-shaped knives along the line to act as wedges. → Allow the wheel to fracture and split naturally into two halves. → Break the halves into smaller wedges. → Vacuum-seal the wedges for long-term storage in the refrigerator.
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This method is for authentic Parmigiano Reggiano, which has a granular texture that allows it to be split rather than cut.
Specialized cheese knives are essential for this process.
The goal is to allow the cheese to open along its natural fault lines for the best texture.
Vacuum-sealing is an excellent way to preserve the cheese for an extended period.
The portioned cheese makes for a wonderful and impressive gift.
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