Have You Ever Tried a “Freshly Cracked” Wheel of Cheese?
As it turns out, you don’t simply just crack a wheel open. It’s actually a skilled practice requiring an assortment of tools to get that just-so crumbly texture we all know and love — and you thought cracking open a coconut was hard!
Once opened, the first thing I noticed was the aroma. That unmistakable salty air of Parmigiano that you can seemingly taste. I grabbed a couple crumbly chunks that were shaved off the wheel and then I grabbed a couple more.I’ve never had Parmigiano Reggiano freshly cracked off the wheel before, and it definitely had more of that characteristic nutty flavor it is known for. Because the cheese had not yet to had the chance to oxidize, the flavors were slightly more intense — and more delicious.
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