When purchasing Parm, seek out the exterior pieces closest to the rind. When cheese ages, it undergoes a complex process called proteolysis that affects its texture, melting qualities, and flavor. Proteolysis works from the outside in, so the outer portions of the Parmigiano-Reggiano show more of the telltale signs of advanced aging—a dry, crumbly texture; a high proportion of tyrosine crystals; and a deep, complex flavor. Tap the link in our profile to read more. #cooksillustrated #cheese #cheesescience #parmesan #parmigianoreggiano #foodscience