here is a parmigiano reggiano that was made in mars 2013 meaning it is now 2 years old in order to begin i scratch a mark to be certain ill make a nice cut next i had cut the crust with this instrument, this tool which is made specially for this we do like this next with the help of this tool
we will start opening the cheese from the edge the angle of the edge with a secon pick i'll do the same on the other side there is also the "spacer" it's a toll which serves for... to hold here the opening
while i break open the cheese on the other side i'm going to make here a bit lower that way i can put my spacer there same thing on the other side i took the spacer from underneath i'll put it here here is the result
we can see now oustanding! the result of the labor of an artist ecological making which made for us this extremly good parmesan
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