In case you’ve never seen parmigiano cut open from its huge wheel, and wonder how they manage to cut it into such ragged and craggy wedges, I assure you it’s entirely on purpose. I took a break of eating samples at the Salone del Gusto to snap some pictures of the process in action.
First he scores the outside of the wheel into the size wedge desired.
Then the seal is broken on the rind with a deeper cut and the cheese wedge, aptly named, is inserted at a critical point midway towards the center of the cheese wheel.
Another wedge is used to cut the rear part of the cheese rind and the wedge breaks apart with all those lovely pockets and crags intact.