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G. Cravero’s Parmigiano Reggiano: cracked and ready to devour!

Cracking open a wheel of Parmigiano is a tricky endeavor, hence my huge smile here. First you score the rind with a little tool, and then you shimmy in long knives along the rind. Ideally you have enough time to leave them there, letting the cheese naturally split around them, and along the rind that you scored. Eventually, a little wiggling of the knives and the luscious wheel swings open!

Notes

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