Parmigiano Reggiano is not cut like any other cheese: its granular structure and hard rind require a precise technique, handed down by cheesemakers for generations. Here is how we cut it, and how you can do it at home too.
Why Parmigiano should be "broken," not sliced
Unlike many cheeses, Parmigiano Reggiano is not cut with a sliding blade: it is broken by following the natural fracture lines of the cheese paste. This is why a specific tool exists — the almond-shaped knife, with its short, wide tip — designed specifically for this action.
Breaking Parmigiano instead of slicing it preserves the natural granular structure of the paste, which would otherwise crumble if a thin blade were used.
The step-by-step process
Using the almond-shaped knife, score a groove along the circumference of the wheel or piece, following a guideline.
Place the tip of the knife into the scored groove and push firmly, without slicing: the knife must act as a lever, not a blade.
With a decisive downward movement, use leverage to open the paste along the scored line, following the natural fractures of the cheese.
Repeat the process to divide the piece into the desired wedges, always following the natural fracture lines.
"A good cut respects the structure of the paste instead of forcing it: the result is irregular shards, exactly as it should be."
At home: how to manage without professional tools
If you don't have an almond-shaped knife, a sturdy, short knife (like the thickest kitchen knife you have) can suffice for smaller pieces: score the rind with the tip, then lever firmly. Avoid long, thin knives, which tend to slip on the hard paste instead of breaking it.
How to store pieces after cutting
Once you have broken the piece into the desired portions, remember to wrap it correctly for storage: you can find the complete guide in our article on how to store Parmigiano Reggiano in the fridge.
In short
- Parmigiano is broken by following natural fractures, not sliced with a blade
- The almond-shaped knife is the traditional tool, but a sturdy, short knife can suffice
- Score, insert the knife, lever: never force it with a clean cut
- Store pieces correctly immediately after cutting
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