Apr 30, 2018
Go out there and crack open today’s cheese wheel folks #HappyMonday #TheKingOfCheese #ParmigianoReggiano @dipalofinefoods (at Di Palo's)
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Go out there and crack open today’s cheese wheel folks #HappyMonday #TheKingOfCheese #ParmigianoReggiano @dipalofinefoods (at Di Palo's)
Ladies and Gentlemen observe the #Ceremonial Splitting of the #Parmigiano at #DipaloFineFoods on #Mott and #Grand Street in #LittleItaly #theKingofCheese (at Dipalo's Fine Foods)
One of my favorite things to do is crack the big wheels of cheese- I like to jokingly call parmigiano cracking my workout-of-the-day. At a whopping 80 pounds, wheels of the king of cheese weight more than half of what I weigh- but yes! I can still pick them up by myself! The only reason that they are any sort of difficult is the fact that their rinds get pretty sweaty and wet- hard to get a grip on! People are always absolutely fascinated by the process of cutting open an entire wheel of parmigiano- one of my favorite photos of my boss is a shot of him holding a half wheel of freshly cracked parmigiano over his head, while a young boy looks up at him and the cheese in ABSOLUTE awe. We had a visitor inspecting the store a few weeks ago, and he happened to be in our department while i was cracking a wheel of parm, and he absolutely could not look away- it’s almost entrancing if you’ve never seen it before! Anyway, I’m sure that a fairly large percentage of you are familiar with parmigiano reggiano (especially because we’ve talked about it not too long ago!), but I’ll cover the details of this world-famous cheese, just in case!
Country of Origin: Italia, of course!
Milk type: raw cow’s milk
Rennet type: traditional, animal rennet, as per Parmigiano’s PDO designated standards (sorry vegetarians!)
If you’re a foodie, I highly recommend watching the show “The Chef’s Table”- in particular, the very first episode, where Massimo Bottura is featured- much of this episode revolves around Parmigiano, and what this chef did for the cheese. i won’t spoil it for you, but it’s a story that makes me want to use Parmigiano in EVERYTHING!
One of my favorite things to do with freshly grated parmigiano is to butter the outside of a slice of bread meant to become a grilled cheese sandwich, and firmly press in some grated parm. You will get the most golden and delicious outer crispy shell for a sandwich that you’ve ever had! Another simple way to eat it, as recently pictured by Aziz Ansari snacking- grab some great balsamic, a wedge of fresh cracked parm and drizzle that balsamic over. Then go to town! YUM!
The King of Cheese is alive and well at Dipalos on #Mott and #Grand Street. Here is a fall #Parmigiano #wheel being expertly split into eights with only a pointed #cheese knife. The rind on a wheel of this cheese is almost impossible to cut traditionally with any knife but if done with the tip of a long heavy dagger like edge of a cheese knife in a rocking motion following a straight seam as you see here it makes it seem like child's play. #Dipalos is the best place period to get seasonal #ParmigianoReggiano and its close cousin #GranaPadano plus just about any other Italian cheese you can think of. #bestitaliancheeseshop #thekingofcheese (at Dipalo's)