Cheese master Carlo Guffanti will show you how to properly crack open a Parmesan cheese wheel. Inside the European Union, by law the term Parmesan may only be used to refer to Parmigiano-Reggiano itself; but elsewhere, in particular in the United States, the name has come to mean any of a number of similar Italian-style grating cheeses.This is cheese cutting to a higher art form.
Guffanti introduces viewers to a massive two-year-old wheel of parmesan from Trento. According to Parmesan.com, “Parmigiano Reggiano wheels that pass inspection — and nearly all do — are fire branded with the oval Consorzio Tutela Parmigiano Reggiano certification mark.”
First, Guffanti must break the wheel in half down the middle, which is a feat all in itself. He then proceeds to continue breaking down the wheel in the same manner, using his knives to create perfectly proportionate portions of parmesan. Say that five times fast.
Maybe that’s what happens when you spend your life making fine cheeses. Or, maybe he’s just translating Italian expressions directly into English. Either way, it’s endearing.