In order to cut Parmigiano Reggiano, you may use a special instrument, known as “coltello a mandorla”: it is a distinctive knife, with a short and round blade, and one of its sides is thinner in order to make easier the penetration, while the other side is ticker because it has to act as wedge.
You should not cut the form of Parmigiano Reggiano because you have to open it: using the tip of the instrument you can mark out a line, which divides the form into halves, on the diameter of both faces, carrying on the side.
Therefore you have to engrave by the side of this line getting into slowly with the knife for a depth of a few inches: at the two extreme points of the diameter of one face, in the half of the side, you should stick with energy two knives. In this way, acting as wedge, the developed strength opens the form of Parmigiano Reggiano into two halves. This procedure allows to keep the inner structure intact and the natural granularity of the product.
Also the next cut or the procedure of the split (“minutamento”) happen with the same method: an half is divided into two same parts, which in turn are divided into other identical parts, creating precise pieces of cheese that show the same proportions between paste and external crust.
Moreover as far as consumption is concerned, Parmigiano Reggiano has its specific rules of cut: because of its granular paste, it can’t be cut in slices, so the division has to be made with the knife “coltello a mandorla”, perfect to take off flakes with an irregular shape.