How to Crack a 90lb Wheel of Parm 

Have you every wondered how those big wheels of parmesan get opened? Simon, our Burlington cheesemonger, takes us through it.
About our Parmigiano Reggiano:
Giorgio Cravero and his family have been aging wheels of Parmigiano Reggiano in their caves since 1855. Each wheel arrives at the caves after thirteen months and is flipped every two weeks to ensure a smooth and cake-like texture with small crystals throughout. Notes of fresh cream can be found throughout, along with a brothy finish.
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