Parmigiano-Reggiano with Fresh Fennel
['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.
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