Eataly's Cheese Slicers

I always find that cheese (and tea, for that matter) never taste as good at home. When I visit places like the Bedford Cheese Shop and the Murray's stand at Grand Central, I feel like some magic is being performed. The cheese specialist takes a glistening silver implement, rakes it across some plump white or yellow slab of deliciousness, and gives me a tempting taste. I proceed to buy a half pound or so, but never experience that same magic. At home, I clumsily gouge out a hunk with the wrong type of knife, or even (gasp) take a bite out of the uncut cheese. I know I am doing something wrong.

Yesterday, at Eataly, I happened upon a display of Paderno World Cuisine stainless-steel wire cheese cutters, parmigiano knives, and cheese slicers. I wondered if they might be the solution to my pressing cheese problem. There were two types of cheese planes, soft and regular, which were each around $19. For a second I contemplated buying both of them, but I couldn't justify it. Maybe I should talk to the cheese specialist, I thought. I went over to him, told him about my at-home cheese issue, and here is his expert advice:

"First of all, as a guy who's been working with cheese for years, I never use cheese planes. I prefer a knife. But if you must have a cheese plane, use the regular one. I would never use a cheese plane for soft cheese. Also, you're storing your cheese all wrong. Never store it in the plastic wrap it comes in. Use wax paper, or Gladware, or even tinfoil."

Thanks, Mr. Cheese Guy! Next time, I'll have to get a lesson in which mostardas go with the different cheeses.