How to cut the cheese

Andrea Ripamonti of Guffanti Formaggi in Italy, came to visit MonS for the week.  He stayed in our home and came bearing scrumptiousness.  Here Andrea demonstrates how to properly cut Parmigiano Reggiano:

Andrea, a cheesemonger, an affineur and head of quality at Guffanti, says that a cut of Parmigiano Reggiano as he's demonstrated is more appealing to the eye.  Watching Andrea cut, Andy remarked that he's always learning something, and Andrea quoted a Spanish proverb: "it is not possible to go to bed without learning everyday something new."  Florence, another MonS intern noted that she's been sleeping very well.

While I have yet to add an almond-shaped Parmesan knife to my repertoire, the newest tool to enter my life is this beautiful pocket knife from Thiers, France.  Thiers, a village perched in a mountain pass in central France's Auvergne region, is most famous for its knives and cutlery.  A Theirs knife must be crafted in Theirs and must display the Theirs emblem on the blade or on the handle.  This one I purchased directly from the man who made it himself, M. Chambriard.  The blade is stainless steel and the handle is French buckhorn.