Andy Montoya
Breaking open a wheel of Parmesan cheese is no easy feat. In fact, it takes about four minutes of hard work to break open a wheel that has been aged for a year. Cheese master Carlo Guffanti demonstrates the proper way to do it: the process begins with wiping the sweat off the cheese's hard shell, and various knives come into play.
Breaking Open a Parmesan Cheese
| Characteristics | Values |
|---|---|
| Time Taken | 4 minutes |
| First Step | Wiping the sweat off the cheese's hard shell |
| First Incision | After 3 minutes |
| Tools Used | Various knives |
| Final Break | At the 7-minute mark |
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What You'll Learn
Wipe the cheese's hard shell
When breaking open a wheel of Parmesan cheese, the first step is to wipe the sweat off the cheese's hard shell. This is the only proper way to initiate the cutting process. It is important to note that this step should be performed gently, using a clean, dry cloth or cheese paper. The cloth or paper should be used to carefully pat the surface of the cheese, removing any excess moisture or condensation that may have formed on the exterior.
This step is crucial as it helps to ensure the cheese is in optimal condition for cutting and consumption. The hard shell of Parmesan cheese, also known as the rind, is formed during the aging process, which typically takes about a year for a fine Parmesan cheese wheel. By wiping away any moisture or "sweat" on the surface, the cheese master can ensure that the cheese is ready for the next steps of the breaking-open process.
Additionally, wiping down the cheese's hard shell helps to enhance the overall presentation and aesthetic appeal of the cheese. A dry and clean surface improves the visual appearance of the cheese, making it more inviting and appetizing. This step also showcases the craftsmanship and attention to detail involved in handling and serving a premium product like Parmesan cheese.
Furthermore, removing the sweat from the cheese's hard shell can contribute to the overall hygiene and safety of the cheese. By eliminating excess moisture, the risk of bacterial growth or mold development on the cheese surface is reduced. This step ensures that the cheese remains safe for consumption and helps to extend its shelf life, allowing consumers to enjoy the cheese over a more extended period.
In conclusion, wiping the cheese's hard shell is a crucial first step in breaking open a Parmesan cheese wheel. It ensures the cheese is properly prepared for cutting, enhances its visual appeal, and contributes to its overall hygiene and longevity. This step demonstrates the care and expertise involved in handling a premium cheese product like Parmesan and sets the stage for the subsequent steps in the breaking-open process.
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Make the first incision
Making the first incision into a wheel of Parmesan cheese is a delicate process that requires precision and care. Here is a step-by-step guide to making the initial cut:
Before making any cuts, it is important to prepare the cheese wheel. Use a clean, dry cloth to gently wipe down the hard shell of the cheese, removing any excess moisture or sweat. This step is crucial as it ensures the cheese is clean and also provides a better grip for the cutting process.
Now, it's time to select the appropriate knife for the task. For the initial incision, choose a long, thin, and sharp knife. The knife should be sturdy enough to penetrate the hard shell of the cheese without breaking or bending. A strong, sharp blade will ensure a clean cut and minimize the risk of the cheese cracking or breaking unevenly.
With the knife selected, it's crucial to identify the correct angle and position for the first cut. The goal is to make a controlled and precise incision, creating a clean opening without causing the cheese to fracture or shatter. Position the knife at a slight angle, aiming to cut through the hard shell without applying too much pressure. A steady hand is essential.
When you're ready, begin the first incision. Gently but firmly, push the knife into the cheese wheel at the desired angle. Apply enough pressure to penetrate the hard shell, but be cautious not to force the knife too quickly or deeply, which could result in an uneven cut or, worse, a broken knife. A slow and steady motion is best.
Continue the incision by carefully drawing the knife through the cheese in a smooth, controlled manner. Maintain the slight angle and keep your hand steady to ensure a straight and precise cut. The goal is to create a clean opening without causing any unnecessary damage to the cheese's structure. Take your time and adjust your grip or angle as needed to ensure a successful first incision.
With these steps, you'll be able to make the first incision into your Parmesan cheese wheel effectively and safely, setting the stage for further cutting and serving. Remember, practice makes perfect, and with each attempt, you'll develop a better feel for the process, mastering the art of breaking open a Parmesan cheese wheel.
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Use various knives
Parmesan cheese is extremely dense, and cutting into it can be challenging. It can tear at the delicate edges, and the sawing motion is inefficient. However, there are various ways to use knives to break open a wheel of Parmesan cheese.
First, it is important to wipe the sweat off the cheese's hard shell before making any incisions. This is the only proper way to cut into the cheese.
Next, you can use a regular chef's knife with a decently thick spine to make the initial cut. You don't need any special tools, but a knife with a thicker spine is less likely to break. Gently guide two knives down the middle of the wheel, one in front of the other, with the spine of the last knife facing towards your hands. This should create a crack in the cheese.
It is worth noting that some people believe that Parmesan cheese should be broken rather than sliced to preserve the natural crystals in the cheese and prevent waste. A sharp knife will destroy these crystals, so a dull knife is preferable if you need to cut the cheese into pieces.
Additionally, it is important to be mindful of the knife's blade length. A long blade may snap if used as a chisel, so it is better to use the pointy parts of the knife to split the cheese rather than slice it.
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It takes a year to age a wheel of Parmesan
Parmigiano Reggiano, one of the richest and oldest cheeses in the world, is made with cow's milk, salt, and animal rennet. It takes 12 to 36 months for a wheel of Parmesan to mature, with extended ageing occurring only in exceptional cases. The larger the wheel of Parmesan, the more likely it is to age for longer. The cheese must contain the right amount of fat, protein, and salt to endure over time.
Parmigiano Reggiano has the EU's protected designation of origin status, meaning it can only be produced in the Italian provinces of Reggio Emilia, Parma, and Modena, as well as parts of Mantua and Bologna. The process of ageing Parmesan cheese is a delicate one, and the cheese must be "lovingly cared" for as it ages. This involves regularly wiping the sweat off the cheese's hard shell.
In rare cases, Parmesan cheese can be aged for much longer than the typical 12 to 36 months. A wheel of Parmesan that broke the record for the oldest Parmesan was aged for 27 years and 3 months. This cheese was produced by Romano Camorani, who attributed its longevity to his meticulous care during the ageing process, stating that he treated the cheese as if it were a child.
While most Parmigiano Reggiano is aged for a shorter period of time, typically 24, 36, or 48 months, the ageing process is a crucial aspect of producing this renowned cheese. It allows the flavours and aromas to develop, resulting in the rich and complex characteristics that Parmigiano Reggiano is known for.
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Parmesan outside the EU may refer to Italian-style grating cheeses
Parmesan cheese, or Parmigiano-Reggiano, is traditionally crafted from raw cow's milk and is produced only in Italy, specifically in the provinces of Parma, Reggio Emilia, Modena, Mantua, and Bologna. It is a hard, granular, sharp and dry cheese that is typically grated and paired with Italian pasta dishes like spaghetti. The term "Parmesan" is legally protected in the European Union, where it specifically refers to Parmigiano-Reggiano, which must be produced in a restricted geographic area using specific methods.
Outside of the EU, the term "Parmesan" may refer to Italian-style grating cheeses that are locally produced imitations of the traditional Italian Parmigiano-Reggiano. These cheeses are typically made from cow's milk and are hard, granular, and suitable for grating, similar to their Italian counterpart. They are generally pale yellow in colour and are often used grated on dishes like pizza and Caesar salad. While the EU has strict regulations on the use of the term "Parmesan", the name has become genericised in many areas outside of Europe, including the United States and Argentina.
In the US, the term "Parmesan" is not regulated, and it is used loosely to refer to "Parmesan-style" cheeses. This has led to concerns about the quality and authenticity of grated "Parmesan" cheese sold in the US, as some manufacturers have been found to use cheaper cheeses, fillers, and excessive amounts of cellulose, an anti-clumping agent. Additionally, some American "Parmesan" is sold already grated and may be aged for less than 12 months, which is significantly shorter than the traditional aging process for Parmigiano-Reggiano.
Some non-European "Parmesan" producers have objected to the EU's attempts to globally control the trademark of the term "Parmesan". These producers argue for the right to use the term to describe their Italian-style grating cheeses, even if they are not produced in the traditional Italian regions or made with the same stringent methods. While these cheeses may not have the same protected designation as Parmigiano-Reggiano, they still fall under the broader category of Italian-style grating cheeses that have been adapted for production outside of the EU.
It is important for consumers to be aware of the differences between traditional Italian Parmigiano-Reggiano and the Italian-style grating cheeses produced outside of the EU. While both types of cheese may be referred to as "Parmesan", the latter may have different production methods, ingredients, and sensory characteristics compared to the strictly regulated and protected Italian original.
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Frequently asked questions
It takes about 4 minutes of good hard work to break open a wheel of parmesan cheese.
The first step is to wipe the sweat off the cheese's hard shell.
Cheese master Carlo Guffanti can demonstrate how to properly break open a wheel of parmesan cheese.
