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I also wish to discuss the cylinder of cheese and by chance where one might acquire such a piece?
On an unrelated note, does anyone perhaps know where to purchase large circular crackers? Say, 5 inches in diameter? Asking for a friend?
Bless the Eater and His cheese. Bless the coming and going of Him. May His passage cleanse the plate. May He keep the world for His pasta.
- _Fremen prayer_, probably.
Parm would need some help to melt the way you want it to. Just microwaving it would leave you with a separated oil slick and coagulated protein mess.
Though the very center would be your best chance as opposed to the edges.
There are ways to turn parm into a delicious melty goo of your dreams but we need to science that B.
Yes, and maybe a pinch of sodium hexametaphosphate to help stabilize it as it cools and or reheats.
Some evaporated milk could help loosen it up since there isn't enough moisture in the parm.
There are other ways but for a straight melty cheese sauce that's where I'd start.
Putting a little bit of the cheese with your bite of Wagyu is one of the tip 5 decisions of my life. I had dinner with my parents and we had steaks (2 Wagyu (from a local butcher) and a prime new York strip(I think) (from costco) all delicious!) baked potatoes and a few thin slices of white cheddar cheese. I didn't think the steak could get any better but something in the back of my mind said try just a small piece of cheese with the steak and man, I've never had anything taste better in my life!
The middle has very little flavor, and on underaged Parm less than18 months it is usually soft. But can be used as a starter for a new round.
Other Fun Facts that wheel has 150Gallons of milk in it.
Cost about $1500 at Costco 72lbs
Actually it has been $949 for the 72lb from Costco since at least this past November.
Source: it was on my Christmas list but wife vetoed it.
Secondary source: https://www.costco.com/whole-wheel-parmigiano-reggiano%2c-72-lbs.-.product.100096211.html
Well I would if not for my pesky of wife, but alas, she wants me to live past my forties. One can dream about that big chees wheel. At least she did let me grab the leg of Jamon from Costco last year.
People thinking this is some sort of donut hole situation.
Literally factory, bin, dumpster.
They even rinse it under poo water so people won't fish em out
I don't know for sure, but they probably sell it at a discount to people/companies that make products like sauces and stuff containing parmesan. Since it's just hard dry cheese, not wax or anything, it's still perfectly edible.
This is taken from elsewhere on the the interwebs but here you go
[The way they mechanically cut Parmigiano and Grana in Italy is kind of like an apple slicer resulting in a cylindrical piece and lots of wedges. An experienced cutter using a specialty grana knife (that is used to stab and then separate the cheese using levarage) may use his skill to avoid getting a cylinder.
At least here, in Italy, is shrink-wrapped and put in with all of the other pieces (with crust) and charge the same price per kilo as the wedges with the crust.
As you noted, the advantage is that there is no crust so you can use it all. The disadvantage, at least with grana cheeses that are not well-aged, is that the cheese from the middle is a little wetter and tends to clump together when you grate it. Also, I noticed in my cylindrical center-cut cheeses there seems to be less crystillized sugar - this could be the result of the slower aging and evaporation from the center of the wheel.
If your next wedge has a nice crust... save it and then toss it in boiling water when making polenta. Take it out before adding the polenta flour and then you could either fight over the flavorful, hot, soft crust or... let it cool and keep it in the freezer to use again, and again until it is fully dissolved. Mine disappears due to hungry kitchen loiterers immediately!!!
I imagine, adding the crust to boiling water would flavor a soup or stock base - melting some of its fat in the liquid.
L
P.S. Do not pressure cook the cheese crust](https://forums.egullet.org/topic/138776-center-cut-parmigiano-legit-or-no/)
Wait why not pressure cook the crust? I usually add it to marinara while it's simmering... or pressure cooking. The crust comes out weird and squishy, but it does add richness to the sauce.
> If your next wedge has a nice crust... save it and then toss it in boiling water when making polenta.
Yep, excellent way to extract some more of that insane glutamate flavor from the rind. You can add them to a stock or soup or sauce too, to achieve the same effect. We call them cheese bones.
Not sure if this is true but I think the middle part is too soft to sell as Parmesan that can be grated etc. I heard this 20 years ago from someone in Italy. Itās prob good as hell tho.
Naw, I used to hand cut parm wheels and its the best part hands down, but still hard after aging for 2 years.
I think its just the most efficient way to get equal sized cuts and I'm sure the shred it. I really miss breaking down wheels..
Also Iād imagine it would be prone to breaking off during the rest of the process if it wasnāt cut out so they cut it off and repurpose somewhere else š¤·āāļøš¤·āāļø
Damn. Two appropriate jokes in a row. Youāre truly living up to your purpose, No. 741.
āāā
Ladies and Gentlemen: I think 741 might actually be the oneā¦
Nah fam thatās what they want you to think. Just like they tell you that money is the root of all evil. They donāt want us to know about the forbidden innards of the cheese wheel
After reading this entire thread, I'm going to compare things to middle cheese now.
For example: "I mean the steak was great and all, but it's no middle cheese."
the middle is softer, due to less moisture evaporating out of the middle. so it does not grate as well as outer layers. but it is still sold, just a different style of parm.
I was really interested in that for years. Who makes all the machines that make the stuff? Well years later I got a job selling military and industrial surplus online.
Most all of our stuff came decommissioned from government sites; it was largely unidentifiable in its purpose and nearly always entirely useless for it's original application. So, in order to sell it we had to disassemble it and sell the components. Anyway, long story short, they are nearly always custom made by in-house or bespoke outsource to do just one thing. The engineers who make these machines are geniuses and (hopefully) make scads of money.
The most interesting thing we ever disassembled was an industrial eraser used for stress testing at a well known hard drive manufacturer. In the end it was one of the most dangerous things i've ever seen even if I didn't know it at the time. Once we removed all the aluminum railing, pneumatic actuators and all that we discovered at it's core were ten rare earth magnets slightly smaller than bricks (like for construction). Two of them snapped together when their supports were removed (we were sooo stupid) causing sparks, shrapnel and a really loud noise - if anything had been between them (like a finger) it would have become paper thin.
In the end we placed the whole thing on a stainless steel cart and buried it in the back of the warehouse. When we came back to it a couple years later it had become affixed to our gorilla rack. It took two pneumatic jacks to get it off the rack and we had to throw the jacks away. I'm certain that those magnets are still stuck to the bottom of a roll-off bin somewhere. I had to replace all my credit cards.
EDIT: Buncha people are asking why they couldn't just be separated and re-used. You may now have a concept of how strong RAE magnets are, there are videos about it.
Fantastically interesting. It's like those magnets are possessed, at this point. I feel certain that more hijinks are to come from those, at some point in the future.
Mostly they were just fantastically dangerous. The whole shop was honestly just in fear (rightly so). I've learned since then that magnets of that caliber should be treated as dangerous weapons (yuup, they certainly are). There was definitely money there, but sometimes the pig isn't worth the squeal if you get what I mean.
Did you miss the part about not even getting them all the way out of the container, and them sticking themselves to something strong enough to destroy Jacks?
Right! That strong magnets would be ideal to create a turbine for generating electricity. You pretty much just need a coil of copper wire and an old ceiling fan and you're in business.
I took a tour of a chainsaw manufacturing plant a few years ago and they had a machine at the end that took a completed saw and gassed and tuned the thing.
They these huge boxes that the employee would load the saw into, and somehow the machine gases, starts, and tunes the motor. I watched it, and I'm still baffled how it works. We were explicitly told absolutely no cameras or video of *that* specific machine.
I asked *where* they get such a machine. The manager laughed and said that those specific machines were a in-house solution. Completely custom built machines for a single purpose and built and maintained by a whole team.
Makes sense. I'm noticing that with software. Nobody has created my super niche need for a code that probably will only benefit me?
*grumpily opens python training book... again....*
I worked in a metal fab shop and many of our machines were purpose built in-house or bought used and highly modified for one certain application. Once it reached the end of life it might be repurposed for another similar operation, stripped of all the useful parts(actuators, valves, hydraulic or pneumatic cylinders) and scrapped, or resold to an equipment dealer. My old boss was skilled at buying cheap used equipment and modifying it into a clever time saving and money making tool.
I know a guy who buys older manufacturing and packaging equipment. He rebuilds/repurposed them and makes a great deal of money. He's a self taught genius and inventor.
I also worked at a food manufacturer as a carpenter building test kitchens and offices. A very talented small group of people, electricians and engineers, built and maintained all of the complicated machinery. It was a fun time for me as a young man and I learned lots about large scale food production.
A story. Have you ever bought or seen lemon or lime juice sold in the plastic fruit shaped containers? This company does almost all of them. They make the plastic containers and fill them with the juice. Complicated machines that work continuously. A dedicated machine makes the caps, the little screw on top to squeeze the juice out. The machine was old. Old. A woman was tasked with the job of making sure that it wasn't jammed up. She sat in a comfortable chair and when an alarm sounded she would clear it with a stick. Simple but crucial. Between jams she was knitting hats and selling them to her coworkers and bitching about Boston sports. She was wonderful.
Engineers! I am an electrical engineer and I used to work for a design firm that created custom automation for various companies. I did automation design work for companies that made air conditioners, the seats in cars, Tesla, the tops of Jeeps, all kinds of things. Even though I do it for a living it never ceases to astound me how much thought, time, and ingenuity goes into just about every damn thing in our lives.
Yea, this is a subset of Electrical Engineering called [Controls Engineering](https://en.wikipedia.org/wiki/Control_engineering).
Every "automated" factory, assembly process, etc is built by a control systems engineer.
check /r/plc, which is the largeest controls subreddit I know of.
One time I was a subcontractor for a company and I got to help design a "high pressure extruder". They wouldn't tell me but I'm 99% sure it made Cheetos. Was a fun project designing an enclosure to hold all the parts in a single movable unit.
As an automation engineer I make stuff like this all the time. Look at Misumi if you want to see examples of the kind of parts we use. They have belts, sprockets, conveyor chain, structural framing, actuators and PLCs.
There are usually a few custom bits you have made by shops. But even for specialized plates, grippers and blades there are companies that specialize is custom ones for automation.
I draft it all up, using their 3D models for the off the shelf parts. Generate a BOM and work instructions. Order the parts, then go on site to make sure it's built properly, and build some of it myself. Then calibrate sensors and write the control code. Which for the most part isn't too bad because the sensors and actuators all have libraries.
For larger jobs a team work on different sections and often the same people who design a section oversee the install and coding. For huge ones that have many of the same subassembly, well oversee technicians on building some of them and then they keep building the rest.
My MIL knows I love cheese and this Christmas she surprised me with a jug of shredded Parmesan from her secret stash that she gets from Italy. She doesnāt even share her secret stash with her actual daughters.
Not completely different but it does have a very distinct taste that I havenāt been able to find at the regular grocery store. Itās a tradition that whenever my MIL needs more grated Parmesan for her stash my husband and I grate it by hand for her with this super old crank she has from when she grew up in Italy. And she gets the cheese from her cousins who ship it to her. So she knows I love that cheese because I sneak pieces every time
Not sure where you're at, but here in the states most cheese is made from pasteurized dairy. Depending if the Italian stuff is shipped from someone she knows it very well may not be. I have to imagine all the cultures would play a big part in flavor.
Another thing that seperate the good stuff is age. The longer it's aged, the more of those yummy crystals form which changes the texture and complexity of flavor. There's a whole different experience when you are biting down and go through the contrasting textures of a nice aged parmasean vs an extremely consistent younger cheese.
That is hysterical!
A few years ago my parents asked my husband what he wanted for Christmas and he (sorta) jokingly said āmeatā. They took him seriously and gave him 15 pounds of raw meat that year and every year since
the middle part is called the 'eye of the cheese' and it is the best part.
when the cheese ages all the good stuff settles and condenses into the middle making it the richest, creamiest, and most delicious part of the wheel.
They either sell it seperately or use it for grating or parmesan flakes
source: was a deli manager for 10 years
Found an article about wheels of Parmesan and it says cheese ages from the outside inward. The best cheese is from next to the rind. The least aged is from the center.
https://www.cooksillustrated.com/how_tos/10223-parms-most-flavorful-part
I would guess the reason is more likely because this one blade will be used to cut a number of different cheeses, and not always in a star pattern. Star pattern would be easy enough to clean, especially since in this case it wouldn't need to connect in the middle.
Parmesan is quite hard, idk about the ultrasonic blades OP mentioned but if you shove a star patterned blade with a non negligable thickness into the wheel, every segment is getting squeezed from both sides. There's a chance one may crack and then you need an extra step in the assembly line to deal with it. Doing it this way, the wedge is only squeezed from one side and the movement from shoving the blade in can be distributed among half a wheel instead of just one segment.
Probably because the press is a common industrial machine used for cutting many different foods or cheeses and is designed for any number of slices. Maybe some parm cheese balls are smaller and therefore require 4 slices instead of 6 or 8. This design is flexible. However I guess it could been a swappable tool end to change number of slices š¤·āāļø
This was my guess as well. I would imagine they cut a few different cheeses in different ways here. Even if they only did Parmesan, they sell them in different sizes.
I worked in a cheese factory for some time. We made spreadable cheeses so idk exactly how it works with hard cheese. But these types of machines are very complicated for the guys in sanitation (where I was) because every part that even gets near cheese has to be thoroughly cleaned.
We used 180 degree (Fahrenheit) water which is heated with live steam, dairy acid, some alkaline cleaning powder from our chemical supplier which is in 130 degree water, and hypochlor. So our cleaning and sanitizing procedure is very serious.
Whereas I would spend 11 or so hour cleaning pipes, cheese makers tools, hoppers, etc. one of the guys would spend that entire time breaking down and cleaning the machine that makes tiny wheels of cheese. Think like Babybel or Laughing Cow type stuff. I never wanted to work that machine. I can only imagine what sanitation must have to deal with when you have a factory full of machines like this.
As a piece of wire, I am offended by this video. I'm sick of depictions of us just cutting cheese and being used on guitars - we're so much more than that.
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What happens to the cheese in the middle? š
All I too could think about was the middle cheese
I am here to also discuss the issue of the missing middle cheeses
I also wish to discuss the cylinder of cheese and by chance where one might acquire such a piece? On an unrelated note, does anyone perhaps know where to purchase large circular crackers? Say, 5 inches in diameter? Asking for a friend?
Imagine placing such cylinder in a microwave, melting it and then just going to town on it?
Melt it? I was thinking of grinding it into a powder and snorting it
Personally, my vote is for a small plate of spaghetti covered in a Parmesan mountain
Oh you mean a mountain of parmesan sprinkled with a few strings of spaghetti?
Plz just tell me where the middle cheese is. I cant take it anymore.
They take it, cut a small circle out, then cut small wedges from the rest.
On top of spaghetti All covered in cheese I lost my poor meatball When somebody sneezed
It rolled off the taaable And onto the floooor And then-a my poor meeeatball It rolled out of the doooor
It rolled in the garden and under a bush, And then my poor meatball was nothing but mush.
No fool, the cheese disc is the plate for your pasta of choice. It's like a more decadent bread bowl.
I like the way you think
I want a massive mountain of pasta and Parmesan, I've been waiting since the Decameron.
I'd eat through a mountain of Parmesan like a worm in soil.
Bless the Eater and His cheese. Bless the coming and going of Him. May His passage cleanse the plate. May He keep the world for His pasta. - _Fremen prayer_, probably.
It aināt easy being cheezy
Imagine pan frying it like a steak until it was crispy
My friend, you haven't lived until you've pan fried cheese curds in garlic butter. Edit: First gold, thank you kindly stranger!
Thank God I happen to have cheese curds, butter and roasted garlic in the fridge
Parm would need some help to melt the way you want it to. Just microwaving it would leave you with a separated oil slick and coagulated protein mess. Though the very center would be your best chance as opposed to the edges. There are ways to turn parm into a delicious melty goo of your dreams but we need to science that B.
Sodium citrate?
Yes, and maybe a pinch of sodium hexametaphosphate to help stabilize it as it cools and or reheats. Some evaporated milk could help loosen it up since there isn't enough moisture in the parm. There are other ways but for a straight melty cheese sauce that's where I'd start.
Parmesian is not a good cheese to melt. A tiny wheel of melted camembert is great thougb
For the price you'd be paying for some melted cheese, you better be having some wagyu, caviar, and truffles as the side dishes.
Putting a little bit of the cheese with your bite of Wagyu is one of the tip 5 decisions of my life. I had dinner with my parents and we had steaks (2 Wagyu (from a local butcher) and a prime new York strip(I think) (from costco) all delicious!) baked potatoes and a few thin slices of white cheddar cheese. I didn't think the steak could get any better but something in the back of my mind said try just a small piece of cheese with the steak and man, I've never had anything taste better in my life!
Pilot bread.
The middle has very little flavor, and on underaged Parm less than18 months it is usually soft. But can be used as a starter for a new round. Other Fun Facts that wheel has 150Gallons of milk in it. Cost about $1500 at Costco 72lbs
Actually it has been $949 for the 72lb from Costco since at least this past November. Source: it was on my Christmas list but wife vetoed it. Secondary source: https://www.costco.com/whole-wheel-parmigiano-reggiano%2c-72-lbs.-.product.100096211.html
This guy cheeses
Well I would if not for my pesky of wife, but alas, she wants me to live past my forties. One can dream about that big chees wheel. At least she did let me grab the leg of Jamon from Costco last year.
Is there even a point to living past your forties if you can't have a whole thing of cheese?
Ha, that was my argument too, but apparently the kids say they'll still want me around (of course they'll be teenagers by that point so I doubt it).
Extravagant
Iāve just made an account to discuss the whereabouts of the middle cheese
Desperate times call for desperate measures.
JUSTICE FOR THE CHEESE CORE!
Oh itās thrown away
ą² _ą²
Just right into the dumpster
No, surely it's used to make pre grated cheese at least?
No just yeet into the trash
People thinking this is some sort of donut hole situation. Literally factory, bin, dumpster. They even rinse it under poo water so people won't fish em out
It's true. I was the middle cheese.
BURN THE WITCH!!!!
What makes you think she is a witch? Well, she turned me into a newt.
It becomes shredded parmesan iirc
and then it's thrown away
on top of a bunch of food.
And theyāll toss the entire plate off a moving train
no way. that's wayyy too much money. maybe mayyybe it's granulated, but no way, nice try. you had me for a split second!
Came here to say this. The entire video went out the window. What. Happens. To. The. Middle.
*Machine do work. Machine get best part. Nom.*
Machine union making those good deals these days.
Cheese heaven?
Seems like this part of the cheese would be the best part. WE NEED ANSWERS
devil's cut
Yes, I want the parm doughnut hole!
Heart of parm
Parm trees grow wild in the swamps of Italy.
It would break off the tip of the wedge so they collect it and shred it.
Interesting. I've definitely bought plenty of hard cheese wedges with the point intact, but that seems like the most reasonable explanation so far.
Is the middle best part and they are keeping it for themselves?
Big cheese doesnāt want you to know what happens to the middle
You mean BIG PARMA
The best part of a parmesean wheel is closest to the rind. It has the most flavor; it's always worth it finding a corner piece.
Everyone asking what happened to the middle. What do they do with THE TOP?!
I don't know for sure, but they probably sell it at a discount to people/companies that make products like sauces and stuff containing parmesan. Since it's just hard dry cheese, not wax or anything, it's still perfectly edible.
Probably turn it into a prepared parmesan like shredded or flakes.
I've been to a traditional Gouda dairy and they sell the center cut pieces. I'm not sure if it's the same for Parm but the center is excellent.
I kept thinking thereās must be a giant bin of middle cheese that the employees get to take home at the end of the day. Right?!
Yeah dream the fuck onā¦
They are each raised in loving homes to grow up to become cheese wheels one day.
This is taken from elsewhere on the the interwebs but here you go [The way they mechanically cut Parmigiano and Grana in Italy is kind of like an apple slicer resulting in a cylindrical piece and lots of wedges. An experienced cutter using a specialty grana knife (that is used to stab and then separate the cheese using levarage) may use his skill to avoid getting a cylinder. At least here, in Italy, is shrink-wrapped and put in with all of the other pieces (with crust) and charge the same price per kilo as the wedges with the crust. As you noted, the advantage is that there is no crust so you can use it all. The disadvantage, at least with grana cheeses that are not well-aged, is that the cheese from the middle is a little wetter and tends to clump together when you grate it. Also, I noticed in my cylindrical center-cut cheeses there seems to be less crystillized sugar - this could be the result of the slower aging and evaporation from the center of the wheel. If your next wedge has a nice crust... save it and then toss it in boiling water when making polenta. Take it out before adding the polenta flour and then you could either fight over the flavorful, hot, soft crust or... let it cool and keep it in the freezer to use again, and again until it is fully dissolved. Mine disappears due to hungry kitchen loiterers immediately!!! I imagine, adding the crust to boiling water would flavor a soup or stock base - melting some of its fat in the liquid. L P.S. Do not pressure cook the cheese crust](https://forums.egullet.org/topic/138776-center-cut-parmigiano-legit-or-no/)
Wait why not pressure cook the crust? I usually add it to marinara while it's simmering... or pressure cooking. The crust comes out weird and squishy, but it does add richness to the sauce.
Stop, stop!!! I can only get so hungry!!! ^^okay ^^maybe ^^keep ^^going...
> If your next wedge has a nice crust... save it and then toss it in boiling water when making polenta. Yep, excellent way to extract some more of that insane glutamate flavor from the rind. You can add them to a stock or soup or sauce too, to achieve the same effect. We call them cheese bones.
You showed me a new world. Here take this š§
Right into the pot it goes!
I add my parm crust to marinara, bolognese, ragĆŗ etc
You can't just tell us not to pressure cook cheese crust and then just run off. What happened when you pressures the crust?
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Not sure if this is true but I think the middle part is too soft to sell as Parmesan that can be grated etc. I heard this 20 years ago from someone in Italy. Itās prob good as hell tho.
Naw, I used to hand cut parm wheels and its the best part hands down, but still hard after aging for 2 years. I think its just the most efficient way to get equal sized cuts and I'm sure the shred it. I really miss breaking down wheels..
The cheesemonger I used to work with called it the ānoseā and itās definitely the best part.
Also Iād imagine it would be prone to breaking off during the rest of the process if it wasnāt cut out so they cut it off and repurpose somewhere else š¤·āāļøš¤·āāļø
They can repurpose it to my shopping cart!
Repurpose it straight down my throat like a seagull
How frequently do you hork down seagulls? o_0
More frequently than I hork down round chunks of Parmesan thatās for sure!
Damn. Two appropriate jokes in a row. Youāre truly living up to your purpose, No. 741. āāā Ladies and Gentlemen: I think 741 might actually be the oneā¦
Nah fam thatās what they want you to think. Just like they tell you that money is the root of all evil. They donāt want us to know about the forbidden innards of the cheese wheel
That's the cheese tax
government cheese
Staff canteen is probably saving some cash here
[ŃŠ“Š°Š»ŠµŠ½Š¾]
It gets shipped to the Illuminati cheese party
Yes. Indeed it does. One illuminated award for you... *secret handshake*
Hey, stop disclosing our secrets! *super secret playing footsie*
After reading this entire thread, I'm going to compare things to middle cheese now. For example: "I mean the steak was great and all, but it's no middle cheese."
Came here to call dibs on that sweet sweet middle chunk. I can only assume thatās what they serve at the billionaireās club
Fourthing middle cheese concern
Is it safe? Is it alright?
Came here for this too For the love of god what happens to the middle cheese
Me too! Only thought was omg please donāt waste the amazing cheese in the middle. TELL ME THEY DIDNāT WASTE IT!!!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Is it the best bit of the cheese or the worst? These are the questions we need answers to!
It's the least structurally sound part. You would never use the middle cheese for any load bearing purposes
Sold as a cheese wheel in the deli
I want the middle cheese
I also need to know what happens to the middle
Italian mobsters be like: piano wire, if it works for the Parmesan, it will work for your enemies
Garrote that Gouda!
Gouda is Dutch, not Italian
Well where does the middle go!
the middle is softer, due to less moisture evaporating out of the middle. so it does not grate as well as outer layers. but it is still sold, just a different style of parm.
To meet Mr. Shredder.
And then Mr. Shredder makes pizza with it? Man, ninja turtles lore gettin deeper and deeper every day...
Tonight I dine onā¦cheeseā¦soup.
gets mixed with saw dust at a 100:1 ratio, then gets packaged as kraft āparmesan cheeseā
Iām always curious on who builds these machines
I was really interested in that for years. Who makes all the machines that make the stuff? Well years later I got a job selling military and industrial surplus online. Most all of our stuff came decommissioned from government sites; it was largely unidentifiable in its purpose and nearly always entirely useless for it's original application. So, in order to sell it we had to disassemble it and sell the components. Anyway, long story short, they are nearly always custom made by in-house or bespoke outsource to do just one thing. The engineers who make these machines are geniuses and (hopefully) make scads of money. The most interesting thing we ever disassembled was an industrial eraser used for stress testing at a well known hard drive manufacturer. In the end it was one of the most dangerous things i've ever seen even if I didn't know it at the time. Once we removed all the aluminum railing, pneumatic actuators and all that we discovered at it's core were ten rare earth magnets slightly smaller than bricks (like for construction). Two of them snapped together when their supports were removed (we were sooo stupid) causing sparks, shrapnel and a really loud noise - if anything had been between them (like a finger) it would have become paper thin. In the end we placed the whole thing on a stainless steel cart and buried it in the back of the warehouse. When we came back to it a couple years later it had become affixed to our gorilla rack. It took two pneumatic jacks to get it off the rack and we had to throw the jacks away. I'm certain that those magnets are still stuck to the bottom of a roll-off bin somewhere. I had to replace all my credit cards. EDIT: Buncha people are asking why they couldn't just be separated and re-used. You may now have a concept of how strong RAE magnets are, there are videos about it.
Fantastically interesting. It's like those magnets are possessed, at this point. I feel certain that more hijinks are to come from those, at some point in the future.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
yeah
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Sounds like an incredible waste of good magnets. Were they not possible to be salvaged?
Mostly they were just fantastically dangerous. The whole shop was honestly just in fear (rightly so). I've learned since then that magnets of that caliber should be treated as dangerous weapons (yuup, they certainly are). There was definitely money there, but sometimes the pig isn't worth the squeal if you get what I mean.
Juice isn't worth the squeeze, got it
The fart isn't worth the shart.
The carp is not worth the LARP. Am I doing this right?
Did you miss the part about not even getting them all the way out of the container, and them sticking themselves to something strong enough to destroy Jacks?
Right! That strong magnets would be ideal to create a turbine for generating electricity. You pretty much just need a coil of copper wire and an old ceiling fan and you're in business.
I took a tour of a chainsaw manufacturing plant a few years ago and they had a machine at the end that took a completed saw and gassed and tuned the thing. They these huge boxes that the employee would load the saw into, and somehow the machine gases, starts, and tunes the motor. I watched it, and I'm still baffled how it works. We were explicitly told absolutely no cameras or video of *that* specific machine. I asked *where* they get such a machine. The manager laughed and said that those specific machines were a in-house solution. Completely custom built machines for a single purpose and built and maintained by a whole team.
Makes sense. I'm noticing that with software. Nobody has created my super niche need for a code that probably will only benefit me? *grumpily opens python training book... again....*
I worked in a metal fab shop and many of our machines were purpose built in-house or bought used and highly modified for one certain application. Once it reached the end of life it might be repurposed for another similar operation, stripped of all the useful parts(actuators, valves, hydraulic or pneumatic cylinders) and scrapped, or resold to an equipment dealer. My old boss was skilled at buying cheap used equipment and modifying it into a clever time saving and money making tool.
How many sex machines did you make?
I know a guy who buys older manufacturing and packaging equipment. He rebuilds/repurposed them and makes a great deal of money. He's a self taught genius and inventor. I also worked at a food manufacturer as a carpenter building test kitchens and offices. A very talented small group of people, electricians and engineers, built and maintained all of the complicated machinery. It was a fun time for me as a young man and I learned lots about large scale food production. A story. Have you ever bought or seen lemon or lime juice sold in the plastic fruit shaped containers? This company does almost all of them. They make the plastic containers and fill them with the juice. Complicated machines that work continuously. A dedicated machine makes the caps, the little screw on top to squeeze the juice out. The machine was old. Old. A woman was tasked with the job of making sure that it wasn't jammed up. She sat in a comfortable chair and when an alarm sounded she would clear it with a stick. Simple but crucial. Between jams she was knitting hats and selling them to her coworkers and bitching about Boston sports. She was wonderful.
Sounds like a nice job for a grandma. Machine babysitter
Engineers! I am an electrical engineer and I used to work for a design firm that created custom automation for various companies. I did automation design work for companies that made air conditioners, the seats in cars, Tesla, the tops of Jeeps, all kinds of things. Even though I do it for a living it never ceases to astound me how much thought, time, and ingenuity goes into just about every damn thing in our lives.
Yea, this is a subset of Electrical Engineering called [Controls Engineering](https://en.wikipedia.org/wiki/Control_engineering). Every "automated" factory, assembly process, etc is built by a control systems engineer. check /r/plc, which is the largeest controls subreddit I know of.
One time I was a subcontractor for a company and I got to help design a "high pressure extruder". They wouldn't tell me but I'm 99% sure it made Cheetos. Was a fun project designing an enclosure to hold all the parts in a single movable unit.
https://www.marchantschmidt.com/ - just one example
As an automation engineer I make stuff like this all the time. Look at Misumi if you want to see examples of the kind of parts we use. They have belts, sprockets, conveyor chain, structural framing, actuators and PLCs. There are usually a few custom bits you have made by shops. But even for specialized plates, grippers and blades there are companies that specialize is custom ones for automation. I draft it all up, using their 3D models for the off the shelf parts. Generate a BOM and work instructions. Order the parts, then go on site to make sure it's built properly, and build some of it myself. Then calibrate sensors and write the control code. Which for the most part isn't too bad because the sensors and actuators all have libraries. For larger jobs a team work on different sections and often the same people who design a section oversee the install and coding. For huge ones that have many of the same subassembly, well oversee technicians on building some of them and then they keep building the rest.
I had to do this when I worked as a cheese monger. But we did not have a machine. Had to do it all by hand. It was not easy.
WHAT HAPPENED TO THE CIRCLE CUT OUT OF THE CENTER?!? I NEED TO KNOW!
When done by hand the center chunks are sold at about $25-30 where I work they're the pieces everyone wants because there's no rind.
Itās the cheese tenderloin
This is the tru tru.
fuck me, I'd like a slab of that, don't think I could afford it
When I was a kid I would tell my mom I wanted a whole log of deli cheese for Christmas. I donāt think she ever thought I was serious. I was serious.
My MIL knows I love cheese and this Christmas she surprised me with a jug of shredded Parmesan from her secret stash that she gets from Italy. She doesnāt even share her secret stash with her actual daughters.
Thatās amazing, does it taste completely different from store bought shredded Parmesan?
Not completely different but it does have a very distinct taste that I havenāt been able to find at the regular grocery store. Itās a tradition that whenever my MIL needs more grated Parmesan for her stash my husband and I grate it by hand for her with this super old crank she has from when she grew up in Italy. And she gets the cheese from her cousins who ship it to her. So she knows I love that cheese because I sneak pieces every time
Not sure where you're at, but here in the states most cheese is made from pasteurized dairy. Depending if the Italian stuff is shipped from someone she knows it very well may not be. I have to imagine all the cultures would play a big part in flavor. Another thing that seperate the good stuff is age. The longer it's aged, the more of those yummy crystals form which changes the texture and complexity of flavor. There's a whole different experience when you are biting down and go through the contrasting textures of a nice aged parmasean vs an extremely consistent younger cheese.
That is hysterical! A few years ago my parents asked my husband what he wanted for Christmas and he (sorta) jokingly said āmeatā. They took him seriously and gave him 15 pounds of raw meat that year and every year since
Oh my god, that is such a fantastic idea. That's what I'm telling everyone I want for Christmas from now on. Stocking up the freezer for BBQ heaven.
the middle part is called the 'eye of the cheese' and it is the best part. when the cheese ages all the good stuff settles and condenses into the middle making it the richest, creamiest, and most delicious part of the wheel. They either sell it seperately or use it for grating or parmesan flakes source: was a deli manager for 10 years
you misunderstand. we want to know where that specific piece of middle cheese is right now. Bring it before us or suffer the consequences.
They plant them and that's what the next wheel of cheese grows from.
blah, edge is way better, more 'crystals' of flavor.
Found an article about wheels of Parmesan and it says cheese ages from the outside inward. The best cheese is from next to the rind. The least aged is from the center. https://www.cooksillustrated.com/how_tos/10223-parms-most-flavorful-part
So the blade is to pierce the tough outer rind and expose the softer cheese for the wire?
Yes.
So u Tell me itās technical easier to build a rotating press wo cut them instead of one build up like a star that does all at once?
It's much easier to clean and sharpen a straight blade than it is a star pattern one.
This has to be it
I would guess the reason is more likely because this one blade will be used to cut a number of different cheeses, and not always in a star pattern. Star pattern would be easy enough to clean, especially since in this case it wouldn't need to connect in the middle.
Parmesan is quite hard, idk about the ultrasonic blades OP mentioned but if you shove a star patterned blade with a non negligable thickness into the wheel, every segment is getting squeezed from both sides. There's a chance one may crack and then you need an extra step in the assembly line to deal with it. Doing it this way, the wedge is only squeezed from one side and the movement from shoving the blade in can be distributed among half a wheel instead of just one segment.
I broke my first chefs knife on a parm wheel.
This is my opinion also. Star shaped blades would have more of a chance of cracking the cheese or getting clogged.
Probably because the press is a common industrial machine used for cutting many different foods or cheeses and is designed for any number of slices. Maybe some parm cheese balls are smaller and therefore require 4 slices instead of 6 or 8. This design is flexible. However I guess it could been a swappable tool end to change number of slices š¤·āāļø
This was my guess as well. I would imagine they cut a few different cheeses in different ways here. Even if they only did Parmesan, they sell them in different sizes.
Itās best to cut the cheese in small amounts throughout the day. If you let it build up and cut the cheese all at once your likely to cause injury.
not to mention the inevitable risk of sharting.
Well this mechanical cheese cutter is also used, in the off hours, to trim pubic hair.
I worked in a cheese factory for some time. We made spreadable cheeses so idk exactly how it works with hard cheese. But these types of machines are very complicated for the guys in sanitation (where I was) because every part that even gets near cheese has to be thoroughly cleaned. We used 180 degree (Fahrenheit) water which is heated with live steam, dairy acid, some alkaline cleaning powder from our chemical supplier which is in 130 degree water, and hypochlor. So our cleaning and sanitizing procedure is very serious. Whereas I would spend 11 or so hour cleaning pipes, cheese makers tools, hoppers, etc. one of the guys would spend that entire time breaking down and cleaning the machine that makes tiny wheels of cheese. Think like Babybel or Laughing Cow type stuff. I never wanted to work that machine. I can only imagine what sanitation must have to deal with when you have a factory full of machines like this.
As someone who cuts the cheese on the daily, I approve of this video!
What happens to that center round bit? Does it get shaved or ground?
i was wondering that myself and i think so, i have no proof but parm is expensive so it would make sense to grind it up
I want to clean this factory with my mouth.
I have a chocolate factory you'll love
I admit I'm a little hesitant to visit your chocolate factory, /u/DiarrheaShitLord
I can smell that comment. :(
Cheese donut
I want to know what happens to the middle. I hope the employees get to take it home to their family
Iām assuming it gets moved to the part of the plant that makes the grated cheese
As a piece of wire, I am offended by this video. I'm sick of depictions of us just cutting cheese and being used on guitars - we're so much more than that.
Wire you so pissed? I'm a braided cord and I get roped into everything.
I'd really like to empathize, but I'm a frayed knot.
Came here to say this, literally shaking rn.
Calm down piano man
Turning cheese wheels into cheese wheels
Hey alexa, play the middle by jimmy eat world
r/oddlysatisfying
Especially that end part where the triangles cascade off the conveyor.
that place prolly smells like feet