Nobody doubts that a perfect cut is indispensable if you want to fully enjoy any course. But I was surprised that cheese cutting could become the focus of such passion as Architect Marco Parenti shows in his book “De arte resecandi casei”. It is not just appearance, good taste or etiquette which demand a proper way of cutting cheese. It is also the need to cut it rationally, in order to enjoy the taste properly. The reason is simple, clear, but little known. Most kinds of cheese taste differently depending on the point you take. In other words, the taste of cheese is different at the core of a cheese wheel and at the edge, especially near the rind. If you want to enjoy every nuance of the flavour of a piece of cheese, you have to cut it in a way which is fully representative of every hue of flavour and smell. This requires suitable tools: knives which Tradition has perfected through time, shaping them to fit the texture, size and shape of the countless kinds of cheese which Italy has always been producing. Three essential knives for cutting cheese at the table.