That quarter pound of Comte you just picked up wasn’t made in that size. The chunk of Parmigiano Reggiano you’re shaving over your salad was birthed from an 80 lb. mother. Ever wonder what it’s like to take on big wheels of cheese and meticulously break them down into more manageable pieces? Join our talented cheesemongers this Monday to explore the complexities of the process, while you sip on a refreshing beverage.