Cutting Into An 87 lb Grana Padano Wheel

The Problem with Cracking Cheese the Old-Fashioned Way

Typically, wheels of Grana Padano (and its cousin, Parmigiano-Reggiano) are cracked open using special knives inserted around the perimeter. Pressure builds until the wheel naturally fractures apart. It’s dramatic, authentic—and messy. The result is a beautiful, rustic crumble...but definitely not a clean line.

The next option? Cutting with a wire. Unfortunately, our standard parmesan wires weren’t quite long enough to span this colossal wheel.

Enter: Zina, the Cheese Lady

This was no job for an amateur. So we called in our own cheese-slicing superhero: Zina Miakinkova, also known as The Cheese Lady. With a few extra hands, a custom-rigged wire setup, and a whole lot of patience, Zina got to work.

One hour—and a lot of careful sawing—later, success! A clean, symmetrical cut, straight through the center of the wheel.

The Final Result: Cheesy Perfection

Grana Padano, whose name comes from “grana”, meaning “grainy” or “granular,” is known for its crumbly texture and nutty flavor. Seeing it halved so precisely was a sight to behold—and made all the effort worth it.

GRANA PADANO

The other side of Zanetti cheeses are marked with a four leaf clover that indicates the province of origin.

GRANA PADANO

Wheels of Grana Padano range from about 70-88 pounds. This particular wheel is from Zanetti, a cheese company in Italy, and is marked with a metal seal to ensure the cheese’s authenticity.

ALMOST MAKING THE CUT

The wire was too small to fit around the cheese, and after some trial and error they were able to tie two wires together to accommodate for the size of the huge wheel. With great care (and some support from Cindi), Zina places the wire on the scored line and prepares to make the cut.

The finished product! The word “Grana” translates to “grainy” or “granular,” which is evident in the texture of the cheese. The whole process took about an hour but it was well worth the wait!

SCORING THE WHEEL

After cleaning the wheel, Zina scores all the way around the side of the cheese with a sharp knife in order to allow the wire a place to go into the cheese as well as to prevent it from snapping.

FINALLY MAKING THE CUT

This job requires some serious muscle! Keeping that heavy wheel upright while putting all your might into turning the crank to cut through the cheese is no easy feat!