There are all sorts of specialty knives out there, designed for everything from slicing bread to fileting fish and peeling vegetables. So, it’s only natural that there’s also a knife designated to cutting the perfect shard of Parmigiano Reggiano.
Given the dry, granular structure of Parmigiano Reggiano, Silvano Romani Parma explains that it’s nearly impossible to cut Parmigiano into uniform slices, which is why a tool known as the coltello a mandorla is typically used. A traditional utensil used for centuries, Parma Shop states that the little knife has a wooden handle and a short almond-shaped blade that’s thin on one side and thicker on the other.
A testament to being small, yet mighty, Consorzio del Formaggio Parmigiano Reggiano shares that an entire wheel of cheese can be split with coltelli a mandorla by pushing a number of the utensils into the rind to break off smaller chunks. However, the consortium also advises using the knife for serving. Simply insert the knife into a wedge of Parmigiano, turning it so that the cheese flakes off effortlessly.
..
[ad_2]