Randy Chandler
Cutting a wheel of Parmesan cheese, or Parmigiano Reggiano, is considered an art form and requires a lot of skill and a special set of knives. The process involves using a combination of knives, including almond-shaped knives, serrated knives, hooked knives, and spatulas, to create a clean cut and minimize surface area exposed to mould. The cheese is scored and pierced at specific intervals, and then cracked open to reveal two halves. Further slicing and portioning can be done according to the desired size and serving requirements. While some opt for the traditional method, others prefer using a wire for faster and cleaner cuts. Proper storage of Parmesan cheese after cutting is also crucial to maintain its quality and aromatic characteristics.
Characteristics of Cutting a Parmesan Cheese Wheel
| Characteristics | Values |
|---|---|
| Required Skills | A lot of skill |
| Instruments | Almond knife, wire, hooked knife, serrated knife, spatula, Parmesan cheese knife |
| Process | Marking the rind, inserting knives, cutting down the side, flipping the wheel, repeating the process on the other side, further slicing into eighths |
| Storage | Should be stored in the refrigerator at a temperature of 4-8°C, preferably in a sealed vacuum pack or wrapped in food-grade plastic film |
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What You'll Learn
Use the right knives
Parmigiano Reggiano is the king of Italian cheeses, and cutting it requires a lot of skill and a special set of knives.
The right type of knife is the first and one of the most important steps in cutting a Parmesan cheese wheel. The traditional knife used for this purpose is the almond knife or "tagliagrana". This knife has a short and pointed blade with an almond shape and is generally equipped with a wooden handle. The pointed tip of the knife is used to draw a line dividing the wheel in half along the diameter of the two flat faces down to the sides. The rind is then cut by pushing the knife down a couple of centimetres along the line. Two almond-shaped knives are inserted at the two ends of the diameter through the sides, acting as wedges to split the wheel in two.
Another option is to use a wire to cut the cheese wheel. This method is faster and results in cleaner pieces that are less likely to mould. A shallow incision is first made to score the rind, guiding the wire as it is pulled through the cheese.
For further slicing, a hooked knife can be used from the centre of the wheel outwards on the flat part and then on the side. A Parmesan cheese knife can then be used to divide the two quarters. The quarter can then be separated into eighths using a spatula and then a Parmesan cheese knife. Finally, to create smaller pieces, the eighth of the wheel is placed with the cheese facing downwards, and the Parmesan cheese knife is used to draw a line down the centre and then make a sharp downward cut when reaching the rind.
It is important to always use a sharp knife when cutting cheese to ensure clean cuts and to prevent damage to soft rinds.
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Cut with a wire
Using a wire to cut a Parmesan cheese wheel is a traditional method that results in faster, cleaner pieces that are easier to portion into retail-ready slices. This method also exposes less surface area, reducing the likelihood of mould developing.
To cut a Parmesan cheese wheel with a wire, you will need a platform wire cutter or a two-handled wire cutter. These tools are equipped with a single dowel-handled wire mounted on a metal or plastic platform. You can also use a simple metal wire, but this may be more challenging than using a wire cutter.
Begin by scoring the rind of the cheese with a shallow incision. This will guide the wire as you pull it through the cheese. Be careful not to rip any labels that may be on the cheese. If the cheese is tall, cut it in half lengthwise first. Then, cut it in half again to create quarters. Finally, cut the quarters into smaller triangles or eighths.
When cutting with a wire, it is important to slow down the wire action to avoid burning the cheese. Always wash and sanitise your cutting utensils and work surfaces afterward to prevent cross-contamination of mould.
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Cut into wedges
To cut a Parmesan cheese wheel into wedges, you'll need the right tools. You can use a set of specialised tools called tagliagrana knives, which are designed to handle this task with finesse and expertise. These include almond-shaped knives and a Parmesan cheese knife. Alternatively, you can use a sharp knife or a wire cheese slicer. If you're uncomfortable using manual tools, you can opt for special machines that are either manual or automatic and use a metal wire to cut the cheese quickly and precisely. However, these machines tend to be more expensive and require more storage space.
Before cutting, decide on the desired size of the wedges. Score the outside of the wheel along the diameter of the two flat faces, marking the size of each wedge. Then, make a deeper cut to break the seal on the rind. Insert a knife midway towards the centre of the wheel and use another wedge to cut the rear part of the rind. The wedge will break apart, creating a beautiful display of pockets and crags.
To cut the wheel into smaller wedges, place the quartered wheel with the rind facing you and slice vertically from the tip to the rind. You can also cut the wheel in half first and then create wedges from there, especially if you have a smaller wheel. Always keep the tip of your knife at the centre of the cheese as you cut.
For softer cheeses, chill them first to maintain their shape while cutting. The ideal serving size for cheese is around 1 ounce (28 grams), and the thickness of your wedges can vary from 1/4 inch to 2 inches (0.64 to 5.1 cm) depending on your preference.
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Store after cutting
Storing a cut Parmesan cheese wheel requires careful consideration to ensure the cheese stays edible for as long as possible. Parmesan is a hard cheese with a long shelf life, but once cut, it needs to be stored correctly to avoid spoilage.
Firstly, it is important to note that Parmesan should always be refrigerated after cutting. A whole, unopened block of Parmesan can last seven to nine months in the refrigerator, while a whole opened block will last one to two months. The maturation of the cheese also impacts its shelf life; a maturation of 12 to 18 months can be kept for about 15 days, while a maturation of 24 months can be kept for about a month.
To store a cut Parmesan cheese wheel, it is recommended to wrap the cheese tightly in wax paper or cheese paper, and then in heavy-duty aluminium foil, being careful not to poke the foil. Some sources suggest wrapping the cheese in a clean, damp kitchen towel, and then in foil. This method allows the cheese to breathe and prevents condensation, which can lead to spoilage. It is important to change the towel each time you use the cheese to prevent any cross-contamination. Other sources suggest wrapping the cheese in food-grade plastic wrap or vacuum-sealing it to extend its shelf life. However, this can trap moisture and create an environment for mould to grow, so it is crucial to ensure the cheese is thoroughly wrapped and sealed.
It is advisable to store Parmesan in a container with a breathable lid in the refrigerator. Parmesan should be kept away from other foods, as the fatty part of the cheese can absorb other smells from the refrigerator. Grated Parmesan should be stored in an airtight container to prevent it from drying out.
If you are unable to consume the cheese within its shelf life, you can consider freezing it. However, freezing may alter the flavour and texture of the cheese, making it suitable only for baking or melting.
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Cut with precision
Parmigiano Reggiano, the king of Italian cheeses, requires a lot of skill and a special set of knives to cut. The art of cutting this cheese is a real art, and the right instruments are the most important. The almond knife or "tagliagrana" is the right knife to use, even if you want to get a piece from a slice, but it is mandatory to open a whole wheel. It is a knife with a short and pointed blade, with an almond shape and generally with a wooden handle.
To cut a Parmesan cheese wheel with precision, start by scoring the rind around its circumference with a scoring knife. Insert almond-shaped knives at regular intervals to pierce the cheese. You can also use a wire to cut the wheel, which will give you faster and cleaner pieces. Then, use a long spatula knife to crack it open. Repeat this method until you achieve the desired chunk size. Always leave some rind on the cheese.
To cut the wheel into smaller pieces, place the eighth of the wheel with the cheese facing downward. Take the Parmesan cheese knife and draw a line to divide the eighth in half. Insert the point of the knife and push it down, using a consistent up-and-down motion. When you reach the side rind, make a sharp downward cut.
For further slicing, take one half and use a hook knife from the centre to the side. Flip the wheel, repeating the same steps. To finish marking the rind, insert the serrated-tip knife, creating a fracture line. Stand the wheel upright, rotate it, and gently place it back down. Insert a serrated-tip knife precisely into the centre of the flat part, ensuring it remains perfectly straight. Then, slide the Parmesan cheese knife into the edge where the flat part meets the side, ensuring the correct angle.
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Frequently asked questions
The best tool to cut a Parmesan cheese wheel is an almond-shaped knife, also known as a "tagliagrana". This knife has a short and pointed blade with an almond shape and is typically made with a wooden handle.
Other tools that can be used to cut a Parmesan cheese wheel include a wire, a serrated knife, a hooked knife, and a spatula.
The first step is to use the tip of the almond-shaped knife to draw a line dividing the wheel in half along the diameter of the two flat faces down to the sides. This line will guide your cuts and ensure that the halves are of equal weight and size.
To break the wheel into halves, insert two almond-shaped knives at the ends of the diameter through the sides. These knives will act as wedges, and the pressure they exert will cause the wheel to split open naturally into two halves.
