Frederic Melton
Parmesan cheese is a firm, dry, and crystalline cheese that is often sold in wedges or rectangular blocks. When cutting a wedge of parmesan, it is recommended to trim off the top and bottom rinds before slicing through the wedge to create even, triangle-shaped slices. For rectangular blocks of parmesan, it is suggested to cut the block into eighth-inch-thick planks, which can then be cut into smaller rectangles or triangles. The rind of the cheese can be left intact to create a frame around the cheese pieces. To get the most flavor out of each piece, it is ideal to increase the surface area by cutting thinner and wider slices.
| Characteristics | Values |
|---|---|
| Cheese texture | Firm |
| Cheese type | Parmesan |
| Cutting technique | Slicing |
| Cut shape | Triangles |
| Rind | Leave intact or remove |
| Cutting tools | Chef's knife, skeleton knife, Parmesan knife, narrow plane knife, wire cutter |
| Cutting board | Yes |
| Serving style | Whole wedges, chunks, or slices |
| Cheese storage | Cheese grotto |
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What You'll Learn
Parmesan cheese wedges
Parmesan cheese is a firm cheese that is often sold in wedges. Cutting a wedge of Parmesan cheese can seem daunting, but it is actually quite simple. The first step is to lay the wedge on its flat side. Then, using a sharp, thin-bladed cheese knife or skeleton knife, begin slicing from top to bottom in thin slices. This will result in beautiful, uniform triangles of cheese that are perfect for serving. If you are using a very firm, crystalline Parmesan cheese that has been aged for more than a year, you may want to skip the slices and serve wedges whole, allowing guests to portion themselves with a sharp Parmesan knife.
When cutting any type of cheese, it is important to use the correct knife to get the best results. For softer cheeses, a thin-bladed soft cheese knife or cheese wire is best as it will prevent the cheese from sticking to the blade and becoming crumbly. For harder cheeses like Parmesan, a sharp, thin-bladed cheese knife or skeleton knife is recommended. A Parmesan knife or narrow plane knife can also be used to break the cheese into rustic-looking chunks. To get the most flavour out of each piece of cheese, it is important to increase the surface area. This means that thinner, wider slices are preferable to small cubes.
When using a wedge of Parmesan cheese, it is important to know when you have reached the end of the usable portion. If you are using a microplane or grater, the grated cheese should be white, curly, and fluffy. As you get closer to the rind, the cheese will become harder, drier, and more waxy, and the colour will shift from white to yellowish. At this point, you have reached the end of the usable portion of the wedge.
When building a cheese board, it is recommended to include a variety of cheeses with different textures and flavours. Parmesan, as a firm cheese, can be paired with a soft cheese like Brie and a semi-firm cheese like young Gouda or Manchego. Including cheeses of different shapes, such as wedges and triangles, can also add visual appeal to the board.
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Grating Parmesan
- Prepare your Parmesan wedge: Before grating, inspect your Parmesan wedge. The outer rind of the cheese is not usually grated and consumed, so you may want to trim it off, leaving just enough to "frame" the cheese.
- Choose the right grating tool: You can use a microplane grater, a box grater, or a rotary grater. Each tool will give you slightly different results. A microplane grater will create fine, fluffy gratings, perfect for topping pasta or salads. A box grater will offer more coarseness options, from fine to extra-coarse. A rotary grater is excellent for quickly grating larger quantities of Parmesan.
- Grate the Parmesan: Hold the wedge with one hand and gently rub the cut side of the cheese against the microplane or grater with the other. Apply light pressure and move the wedge back and forth or in a circular motion. You can also grate the cheese onto a plate or bowl if you prefer.
- Monitor your progress: As you grate, pay attention to the colour and texture of the grated cheese. When you reach the rind, the cheese will become harder to grate, and the colour may shift from white to yellowish. At this point, you've reached the end of the usable portion of the wedge.
- Store the grated Parmesan: Once you've grated your desired amount of Parmesan, store it in an airtight container in the refrigerator. Grated Parmesan can be used directly from the fridge and will add flavour to pasta dishes, salads, soups, or any other recipe calling for this classic Italian cheese.
Remember, when handling any cheese knives or graters, always exercise caution to avoid accidental cuts or injuries. Enjoy your freshly grated Parmesan!
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Parmesan cheese triangles
Parmesan cheese is a firm, dry, and crystalline cheese with a hard rind. It is often sold in wedges, which can be cut into smaller pieces in a variety of ways.
When cutting a wedge of Parmesan, it is important to use a sharp, thin-bladed knife, such as a chef's knife, a skeleton knife, or a Parmesan knife. These knives help to cut through the hard cheese without sticking to the blade. To create Parmesan cheese triangles, lay the wedge on its flat side and slice it from top to bottom, following its natural shape. This will result in triangular slices with the rind on one end.
Alternatively, for a rustic look, you can break the wedge into chunks, leaving the rind intact. This method is suitable for very firm and dry cheeses like Parmesan, where smooth slices may not be achievable. The chunks can then be served on a cheese board, allowing guests to cut their own pieces.
When using a microplane or grater to shred Parmesan, it is important to stop when you reach the rind. You will know you have reached the rind when the grated cheese turns from white and fluffy to hard, dry, and waxy, with a yellowish colour.
In addition to wedges, Parmesan cheese can also come in rectangular blocks. To create triangles from a block, cut rectangular slices and then slice them diagonally in half. This technique adds variety to a cheese board and pairs well with other cheeses of different textures, such as soft Brie and semi-firm young Gouda or Manchego.
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Sharp knives for Parmesan
Parmesan is a firm cheese, and when aged, it can become very firm and even crystallized. When cutting Parmesan, it is best to use a sharp knife. A basic chef's knife works well for larger blocks of Parmesan. For very firm Parmesan, a narrow plane knife, such as a Parmesan knife, can be used to break the cheese into chunks.
The Swissmar Parmesan Cheese Knife is a specialty knife designed for tough cheeses like Parmesan. It is made from premium 18/10 stainless steel and has a compact blade design, making it ideal for precision cuts. The knife is 7.5 inches long. It can also be used to twist off rustic chunks from large cheese wedges.
Another style of knife suited for Parmesan is the Italian tagliagrana, which translates to "grana slicer." This knife is made from olive wood and stainless steel and is used to break off chunks of crumbly aged cheeses like Parmesan along their natural fissures. To care for an olive wood tagliagrana, rub the wood with food-safe mineral oil or olive oil when it begins to look and feel dry. Wash the knife by hand with warm water and gentle detergent, and dry it immediately. Re-oil as needed, at least once a month.
When cutting Parmesan, it is important to increase the surface area of the cheese to get the most flavor out of each piece. Thinner, wider slices are the best way to do this. For a unique texture and appearance, cut the cheese at different angles to create shard-like crumbles.
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Storing leftover Parmesan
Parmesan is a hard cheese with low moisture content, which means it can be stored for long periods. To store leftover Parmesan, follow these steps:
- Wrap the cheese: Parmesan needs to breathe to prevent condensation. You can wrap a wedge of Parmesan in parchment paper, cheesecloth, cheese paper, or wax paper. Avoid using plastic wrap or cling film, as this can cause condensation and compromise the original humidity level of the cheese.
- Use an airtight container: If you have grated Parmesan, store it in an airtight container in the refrigerator.
- Store in the refrigerator: Parmesan should be stored in the refrigerator at a temperature between 4 and 8°C. If the Parmesan is no longer vacuum-sealed, it should be stored in a glass or plastic food container in the refrigerator.
- Check for mould: Parmesan will last longer if it is unopened. Once opened, check the cheese regularly to ensure that mould has not formed. When Parmesan turns yellow or mouldy, it has spoiled.
By following these steps, you can prolong the shelf life of leftover Parmesan cheese and prevent spoilage.
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Frequently asked questions
To cut a whole triangle of parmesan cheese, you can use a sharp, thin-bladed cheese knife or a skeleton knife. First, lay the wedge on its flat side, then slice from top to bottom to get thin, triangular slices.
When using a microplane, the grated parmesan should be white, curly, and fluffy. If the cheese looks hard, dried-out, straight, and waxy, and the color shifts from white to yellowish, you’ve hit the rind and should stop grating.
You can cut rectangular blocks of parmesan diagonally to create triangles. For very firm parmesan, use a parmesan knife or narrow plane knife to break it into rustic-looking chunks.
