Cheese sculptures by Alberto Tomasi in Times Square, Hong Kong. Photo: James Wendlinger

Cheese carver extraordinaire on his unusual art, the best cheeses to sculpt and the chance that made him a chef

Alberto Tomasi has made a living out of cutting cheese. For more than 50 years the Italian has been creating art from hunks of provolone, Asiago and other dense cheeses, as well as fruit, vegetables and ice. See his work in Hong Kong

Topic |   Food and Drinks

TOP PICKS

Cheese sculptures by Alberto Tomasi in Times Square, Hong Kong. Photo: James Wendlinger
READ FULL ARTICLE