Breaking Open a Wheel of Cravero Parmigiano at Farmshop
Emiliano Lee, of Farmshop, gets poetic when it comes to cracking open an 85 lb wheel of Parmigiano Reggiano. We love it:
When an 85-pound wheel of Parmigiano-Reggiano from the Cravero family of affineurs is opened, "it's really, really beautiful," says Farmshop market manager Emiliano Lee. "It's almost like looking at a cliff, all these rocky crags where the curds were when you've taken the wheel apart, and those little bits that fall out of the center are the gold right there."
On Saturday he cut into a wheel of Parmigiano aged for 30 months in vaults in Bra, Italy -- also, coincidentally, the home of Slow Food, and "it doesn't get much slower than aging cheese," says Lee, who uses several various knives to coax open the cheese.