How to keep your Parmesan from turning to stone: A guide
Imagine you have a beautiful piece of aged Parmesan in front of you—a true treasure of Italian cuisine. You reach for a knife and try to cut a piece, but suddenly, the cheese is as hard as a rock, and instead of elegant flakes, you have crumbling pieces. Sound familiar? Don't worry—there's a simple way to avoid this scenario.
Parmesan, also known as Parmigiano Reggiano, is an Italian cheese that matures over many months, gaining an intense aroma and characteristic texture. However, improper handling can cause it to harden to the point where cutting or grating becomes a real challenge. In this article, you'll learn how to open and store Parmesan to prevent it from drying out and losing quality.
How to properly prepare to open Parmesan?
Opening Parmesan is not just a matter of technique – it's an art that requires proper preparation. The key tool is a special Parmesan knife, often called an "almond knife". With it, you can gently crack the cheese's hard crust without damaging its structure.
Before starting, ensure the cheese is at room temperature – cold Parmesan is more brittle and harder to open. If you purchase a whole piece of cheese, find its natural cracks – that's where you should begin cutting. A well-sharpened knife and gentle pressure will allow you to open the Parmesan without damaging its interior.
Technique for opening Parmesan step by step
Start by placing the knife on the edge of the cheese and gently pressing it into the crust. Avoid sudden movements – Parmesan requires patience. When the knife enters the cheese's structure, gently rotate to open a section of the piece gradually. If you plan to divide the cheese into smaller parts, repeat this process along the natural cracks, using them as orientation points. Thanks to this technique, you'll avoid creating small, loose fragments, and the cheese will retain its elasticity and moisture. Remember, Parmesan should not be cut with a regular knife – this can cause it to dry out at the edges.
How to store Parmesan so it doesn't harden?
Proper storing of Parmesan is as vital as opening it. The best method is to wrap cheese pieces in parchment paper or a cotton cloth and then place them in an airtight container. Avoid plastic wrap – it can trap moisture and promote mould growth. It's best to store Parmesan in the refrigerator, in the vegetable section, where the temperature and humidity are most favourable. Moreover, if a piece of cheese begins to harden, brush its surface gently with olive oil – this will restore its elasticity and protect it from further drying out.
