To 'crack' a Parmigiano a characteristic knife with a short, pointed and almond-shaped blade is used.
One side is thinner to aid penetration while the other side is thicker because it must act as a wedge.
In fact, a wheel of Parmigiano Reggiano cheese is not cut, but instead "opened" so that its internal structure and its grainy texture are not altered.
Per tagliare il Parmigiano Reggiano, si deve necessariamente usare il tipico strumento.
Si tratta di un coltello caratteristico, a lama corta e appuntita, dalla forma a mandorla.La forma di Parmigiano Reggiano quindi non si taglia ma si apre. per mantenere intatta la struttura interna e la naturale granulosità.
Come to the Sabato stall at the Festival Italiano and see big wheels of Parmigiano Reggiano being cracked open! Freshly cut Parmigiano Reggiano has a unique taste and you will be able to buy pieces straight of the wheel, just like in Italy!
