- 1 (3/4-lb) piece Parmigiano-Reggiano
- 2 fennel bulbs (sometimes called anise)
- Pry off bite-size chunks of cheese with a Parmigiano-Reggiano knife or the point of a small sharp stiff knife and put on a platter.
- Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.
- Just before serving, tuck clusters of fennel among cheese chunks.