Parmigiano-Reggiano with Aged Balsamic Recipe

This isn't really a recipe. It is more like a "serving suggestion". Regardless, it's easy to do, always delicious, and is always impressive. Since there are only two ingredients involved, the quality of the ingredients is then critical.

ingredients:
2.5 pound wedge of Parmigiano-Reggiano.
4 oz aged balsamic

directions:
1. Place cheese wedge on platter. Using a knife of some sort, chunk to parmigiano up into bit-sized pieces. The pieces should fall, artistically, about the platter.

2. Drizzle liberal amounts of balsamic on top of pieces.

3. Place tooth-picks close by. Eat.