It's the crack heard round the Midwest. That's what Siouxland Hyvee stores did.
The "crack" is from a 24 month old Parmigiano-reggiano wheel imported from Italy.
More than 135 Hy-vee stores in 8 states simultaneously broke open the 85-pound cheese wheel by a traditional process known as "cracking".
Three different knives are used to leave the structure and texture of the natural cheese intact.
It also helps preserve the flavor. For those who are lactose intolerance... the "king of cheeses" is still good.
One ounce of parmigiano-reggiano takes about 45 minutes to digest.
Compare that to one ounce of cheddar, which takes 3 to 4 hours.
Interesting tid-bit, in Italy, the parmigiano-reggiano rind is used as a teether for babies.
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