http://alibi.com/blog/30978/article.html

The Big Cheese

By Laura Marrich [ Sat Feb 27 2010 8:00 AM ]

It takes experts the better part of an hour to crack open a wheel of Parmigiano-Reggiano. Parm wheels weigh a whopping 85 pounds apiece, and cutting into them the traditional way calls for a set of five special knives from Italy. It's a serious spectacle—one that restores dignity and respect to the age-old question: Who cut the cheese? Saturday at 1 p.m., you will know exactly who and how as Whole Foods Market locations everywhere demonstrate this age-old culinary craft. There'll be snacks and other treats, too.