Alex’s Weekly Workout

Parmigiano-Reggiano is an unyielding behemoth of a cheese.
The eighty-eight pound monster you see above is two and a half years old, and took approximately 550 liters (145 gallons) of raw milk to produce. Portioning one of the Kings of cheese takes skill and time, both of which have been compacted for your viewing pleasure.
After sitting out at room temperature for 18 hours, the Parmigiano is ready for prepping. A blue-green mold (the true sign of a healthy wheel) covering the entire cheese will have formed during the two-year-old’s time in trasit. This must be scrubbed off. Then the rind is rubbed with extra virgin olive oil, to give the wheel a lustery shine.
Then you quarter it, eighth it, and take a break.
Guest cameos (Alex’s minions of Darkness): Jason, Constance, Gerry, and Janine.