Pro Chef & Vincenzo SHOCKED AT Nick's 80 pound Parmesan Wheel RECIPE!

[@ChefJamesMakinson]

I hope all of you are having a great Sunday! Let me know what all of you think of this recipe and be sure to see this next video my EGG FRIED RICE! kzbin.info/www/bejne/m6SYo2Vqnshroac

[@datwistyman]

Guga done a,,,, carbonara burger 🤮 Comments mentioned vin 🙂 It's a shocker

[@datwistyman]

You guys won't say it lol I will. Fail 👎 It's like 2 minute noodles, white sauces and a rat. Bloody expensive waste of something that could of been fantastic 🤦 2/10

[@CCUnderhill1007]

I certainly wouldn't order that in a restaurant, it seems so overly complicated that you aren't getting the true essence of the cheese itself. And I can't imagine paying top dollar for gummy noodles like those either, but I'm sure that wouldn't be the norm in a restaurant setting.

[@skibidi.G]

Was great 😁

[@sylviagm]

I can't stop thinking what happens with the rest of the cheese wheel bowl? Does it get thrown away? 😭

[@vincenzosplate]

I love Nick but this time...i read comments here where people saying I should be open to Nick only using the egg yolk for making pasta. Well you do need the egg whites in pasta if you want proteins. Egg whites contains almost 70% of proteins u find in eggs

[@CCUnderhill1007]

I think what Nick does is he gets a great ingredient like that Parmesan Cheese wheel and he thinks he needs to be overly extravagant to show how amazing it is, but always forgetting that many times, "Simplicity is the key." Great input and funny reactions as always, Vincenzo!

[@abou8963]

Egg whites are high in protein but low in calories. In fact, they pack around 67% of all the protein found in eggs.

[@bharat-dz9wi]

I agree Vincenzo. It's not only that, but he is also wasting the whites. According to me the bigger picture is the wastage of 12 perfect eggs whites that could have been eaten. I also agree about the sauce, he ruined the purpose of the wheel that is to make the sauce within it. I 100% agree, it's an expensive wheel that got wasted and the mouse on the wheel just made me so upset. I agree with you on this one.

[@kimraudenbush615]

Vincenzo, I'm glad to see you didn't have a heart attack watching this.

[@skibidi.G]

Very nice clip Vince ❤

[@Svarbard]

How did Nick manage to make a pasta drier than Jamie Oliver's chicken, with all that butter and basically two sauces in it, is beyond my comprehension

[@bharat-dz9wi]

It's also sad to see him put his pet on the parmesan. It's such a beautiful cheese, he could have broken a small piece and given it to his pet. 😢

[@madLphnt]

​@bharat-dz9wi yeah, that was rough

[@tanikokishimoto1604]

One just knows that the mouse peed on the cheese wheel.

[@riosaint_]

Yeah that's definitely not home made cheese weres the colour?

[@samb92340]

"you first make the muscles relax and then you go in." nicely spoken vincenzo 😂

[@Memesifoundonfacebook]

i hate my mind bruh

[@lukemckee2255]

Oh jesus

[@herberttandinata]

9:30 The way Vincenzo's reacting to Nick pouring olive oil on egg yolks bears similarity with Uncle Roger being shocked from draining rice with colander.

[@ChefJamesMakinson]

🤣

[@Loralie571]

lol - you are not wrong on that!

[@herberttandinata]

@@Loralie571 his reaction also isn't far-fetched from how Uncle Roger constantly getting heart attack from Jamie Olive Oil putting olive oil on various dishes as well (As in how both of them are shocked by usage of olive oil on dishes).

[@MrVvulf]

He had to put his leg down!!!

[@Loralie571]

@@herberttandinata Truth!

[@CCUnderhill1007]

Great collaboration with Vincenzo, once again! The twin cringing as Nick did unnecessary things to the cheese, pasta and sauce was hilarious. I'm sure Vincenzo was thinking, "You hear this squishy pasta mess, I hear my ancestors crying!" LOL Shout out to Uncle Roger! Great work guys, you're a fantastic team, I can't wait til the next one!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@MSR_666]

James reaction to Vincenzo's dissatisfaction is great 😂🤣

[@catherinedavidson7145]

A great collaboration again! Vincenzo's "kill me now" face! 😂

[@ChefJamesMakinson]

🤣

[@davidepannone6021]

Pasta with wallpaper glue. Yum yum. Or as us Italian would call it "pasta al bostick".

[@scottclark3761]

Great job, guys! I think the most important takeaway is that if you are going to buy top of the line ingredients.....respect those ingredients. The best thing I did with Parmasean Reggiano was also buy some 50 yr aged Balsamic Vinegar, both direct from the proper Consortiums in Italy. The I just poured one on the other....so simple. So very delicious. And no, not the bottle. Just a little...a few drops, really. I mean, this was a while back, but I still paid $135 US for about 100 mL. Respect the ingredients. I paid a good amount of money for this stuff. Let it shine.

[@sergiomartin8935]

I see all videos from both of you in your channels. But the ones you make together I enjoy them the most: both of you are more active that on your "solo reactions", both of you seem to having more fun, and both of you have different knowledge, but you complement each other. Keep the good job!

[@ChefJamesMakinson]

I want to cook more but my editor retired 😕

[@GTSE2005]

Speaking of cheese wheels, I remember reading a kids' book (forgot the title) about a squirrel discovering a cheese wheel and thinking that the moon fell from the sky. Over time, a bunch of weird shenanigans happened with the cheese wheel, including a hedgehog getting stuck in the cheese and the cheese getting attacked by a goat. The story eventually ended with a bunch of mice eating the cheese wheel into a crescent shape, resulting in all the animals panicking and throwing the cheese wheel away. The last picture showed the animals looking at a crescent moon at night. Also, that book had some hilarious images of the animals in a jail cell with the moon becoming increasingly damaged as the book progressed (even showing the hedgehog stuck in the moon at one point). The cherry on top was the row of toilets with decreasing sizes for the different-sized animals.

[@ismailsultan2577]

thanks for sharing!

[@Justice4Bob]

Speaking of shenanigans with the cheese wheel, you should check out cheese rolling in the UK 😅

[@yodel_diploma2315]

Was it "Mr. Squirrel and the moon"?

[@GTSE2005]

@@yodel_diploma2315 I think it might have been

[@arfriedman4577]

Rad awesome cool adorable story

[@GoldenAK42089]

Vincenzo just pulled Nick's Italian card

[@maltman21]

Watching the video , I decided to make a wolfman pasta, simple to make and we found it tasty. Diced up some sweet cherry tomatoes , onion and a sweet red pepper, tossed with olive oil and roasted them until starting to caramelize. Made a bechamel and turned it into a mornay with pecorino romano. Added the roasted vegetables and about 8 oz of lump backfin crab meat, and a 1 tsp of old bay to the sauce and served it with Chiarraí and table grated pecorino romano. Granted that was a $40 lunch but it was good.

[@valwyn_s5250]

You make amazing content chef. Thank you for being you and not putting a facade.

[@ChefJamesMakinson]

I appreciate that

[@Alex-qn4hb]

I feel like the moisture from the pasta/cream will make the cheese go moldy pretty fast plus he's contaminating a beautiful cheese with the lingering garlic taste/smell. I really don't get why anyone would do this (other than for a cringy IG video) instead of just grating the cheese.

[@Justice4Bob]

From what I could find, a wheel that size is around $1,300 - $3500 - I certainly wouldn't be throwing that kind of money in the bin

[@Alex-qn4hb]

@@Justice4Bob in Canada where I am, a 100 grams of Parmigiano can go for up to 10-12$

[@Justice4Bob]

@@Alex-qn4hb I edited the comment, Still expensive, though. The wheel he's using is 36kg, so at $10 per 100g, it makes sense that a whole wheel costs $3600

[@Alex-qn4hb]

@@Justice4Bob that was my point exactly!! It's so expensive even for 12-month aged

[@koivunen2489]

Never mind the garlic, I'm more conserned by the hamster!

[@editverse-v8e]

Nick will give Vincenzo a heart attack 😂😂

[@user-neo71665]

All that butter he used I'm surprised Nick didn't have one.

[@Fujitsyu]

I feel like melting the parmigiano with some Italian brandy, and tossing the pasta with some pasta water directly from the pot would have been a much better dish. High quality parmesan with freshly made pasta is so good on their own. Weighing the dish down with butter, heavy cream and a load of garlic seems like a waste of good cheese.

[@siggyincr7447]

My thoughts exactly.

[@CBEEBLE]

I think 99.5% Italians think this way!

[@emillotyanu2350]

I love Italian cuisine and there's so much of a proper technique I learned from Vincenzo that elevated my cooking skills. First and foremost, when cooking pasta - do NOT use a strainer. You take the pasta out of the boiling water with tongues and put it directly into the sauce, so they "make love together"! Thank you, Vincenzo!

[@scotthahn6666]

Chef James and Chef Vincenzo, My two Favorite KZbin Chefs! There is no way that I was going to miss this video! James is kind with good advice for Nick. Vincenzo is very honest with expertise! Bellisimo Chefs! Please, please do another collaboration soon! I will always be watching! Keep up the great work, Chefs! ❤❤❤

[@ChefJamesMakinson]

Wow, thanks!

[@Shaosprojects]

Seeing the congealed pasta clump being covered with a years worth serving of cholesterol was certainly something 😅

[@bronzewand]

Italia Squisita made a great video talking about how a lot of restaurants in Italy use a bechamel or mornay type of sauce for Cacio e Pepe or Gricia etc.. so that the thickness of the sauce is always consistent and it's very quick for service. It's a great hack for the home cook

[@ChefJamesMakinson]

Interesting!

[@themountain59]

It's a great channel for contemporary Italian food👌

[@LeCalmar]

That's basicaly just a mac n cheese then :D

[@pretendtobenormal8064]

Nick DiGiovanni has an abundance of personality.

[@editverse-v8e]

Can you please both react to Jamie Oliver no butter butter chicken 😅😅 just for a change please 😭😭 we love you both roasting Jamie Oliver 😂😂😂

[@utsavghimire2129]

Just another great, informative and correct-info-giving reaction video! Keep up the good work Chef!

[@ChefJamesMakinson]

I appreciate that! :)

[@petranassphotography]

Thank you both, you always make me smile.

[@ChefJamesMakinson]

Our pleasure!

[@lankytor6396]

Hey chef James! Hope you’re doing well! I know you’re in Spain but I’m wondering if you have any recommendations about making a butter crust for pumpkin pie? Each year I look for recipes 😂 I’m not great at baking.

[@ChefJamesMakinson]

Hey! I haven't made any videos on that yet, it's not common here but if I can get the ingredients I will make a video and show how too

[@lankytor6396]

@@ChefJamesMakinson thank you!

[@Miranda-c6q]

Thank you guys! Another great review with my two favorite chefs! I agree with y’all on his process. I am so grossed out that he placed Pesto on the wheel. What a waste. Cute critter but he should’ve given him a nibble that was shaved off.

[@danielsantiagourtado3430]

Cheese is awesome! Keep up the good work 🧀🧀🧀🧀

[@ChefJamesMakinson]

Thank you 😋

[@sidneyvandykeii3169]

I love listening to the experiences of Vincenzo when it comes to cutting the cheese...wheel. Just get it cut the best you can without mangling the wheel is my takeaway. I've watching videos from both Chefs James and Vincenzo for 3 or 4 years. I love the collaboration videos. Now we just need Chef Jean Pierre to join the group.

[@Serenity_Dee]

Oh god Nick DiGiovanni. He drives me up the wall.

[@Every_Day_islike_Sunday]

Lol i feel the same.

[@msdouglas12100]

Yeah the way he talks is grating.

[@Omegadude541]

@@msdouglas12100 If you don't like his voice then why are you watching his content you make no sense

[@msdouglas12100]

@@Omegadude541 I don't haha I'm watching James' channel?

[@pointlessmanatee]

@@msdouglas12100 not sure if opinion or pun

[@karlfreiha4745]

best collab ever u both are the best in terms of quality and intellect in youtube chefs

[@ChefJamesMakinson]

Thank you!

[@tommanning7337]

You guys are GREAT!!!! Love both channels 😎👍🏻👍🏻

[@ChefJamesMakinson]

Thanks so much

[@iklull6135]

The dynamic duo is back at it again ! 😂❤

[@ChefJamesMakinson]

🤣

[@danielsantiagourtado3430]

Thanks For this!! Love your content ❤❤❤❤

[@ChefJamesMakinson]

Thank you so much!

[@danielsantiagourtado3430]

@@ChefJamesMakinson np

[@Chamomileable]

It's pretty funny that a little friendship sparked via James and Vincenzo. Started off with James hoping for a reaction from someone he respected and now it seems like they've become buddies over shared love of food.

[@evilieeemia7779]

I love the videos the two of you make together! Great collab! ❤️

[@ChefJamesMakinson]

Thank you so much 🤗

[@Shaosprojects]

I would love to see a collab between Nick and you two! As for Pesto, he wouldn’t be able to collab at all since he sadly passed a few years ago

[@pretendtobenormal8064]

Was it from a Parmigiano Reggiano OD?

[@chicken_poo_house5683]

Thank you for the video, Chef Makinson. You and Vincenzo's reaction to Pesto was hilarious.

[@ChefJamesMakinson]

Glad you enjoyed it

[@GaryG1974]

I loved this so much. It was literally too funny. I am not a chef, so could not criticise this myself, but Vincenzo's reactions said it all. The one thing that did alarm me was the rat or whatever the hell it was being put on the cheese; you just do not do that! I love cheese and I love pasta, so I pray one day I maybe able to try this dish.

[@The_Badseed]

Love the videos with you two guys.

[@zsuzsannamezey8361]

Now I crave pasta... Love these collabreactions. :D

[@AlmightyAphrodite]

I could see myself going along with that official and precise method of opening the cheese and then my dad stopping by, taking a look at my "handiwork" as he does with multiple things and I admit, I'm not at all handy 🙈🤣 My dad, who's a hardcore handyman and builder, would instantly and without words decide to help. Get some of his power tools and have that wheel in half within literal seconds 😂 He's been watching me "fix" things with ductape one too many times, to let me klutz around anymore at all. 🤣❤

[@Vandelay666]

My chef always said: Pasta waits for no one! The sauce must be ready before the pasta is.

[@fruitproof115]

As a home cook, I go by the same rule. For the sauce it often doesn't matter if it cooks a couple of minutes longer or not, but once the pasta is ready I want to mix it with the sauce instantly and after a few more minutes I also want to serve the pasta immediately.

[@bobbicatton]

I was shocked Nick put Pesto the mouse on the wheel, but guess that was the intent😊 He is quite entertaining.

[@ChefJamesMakinson]

Us too!

[@vixenligon1167]

I enjoyed watching this video with the two of you. I am not a big Nick fan. He seems to want to teach but still has some learning to do. Thank you for this great video.

[@ilovemangobingsu]

Another great review from you and Vincenzo. For sure that parmigiano cheese wheel must cost a fortune. Nick did a great job in opening it into half. It was really impressive. But it went wrong when he added the cream, used only the egg yolks and when he killed the pasta. Vincenzo's reaction was priceless 🤭. I can really see the frustration on his face. But you know what, I think Nick is actually a good chef its just that he tends to mess up once in a while. He is still young and perhaps he still has a lot to learn. It would be nice if you and Nick would collaborate in the future aside from Vincenzo. And speaking of Vincenzo, what if you challenge him to make a paella and then you react to it? Will Vincenzo agreed to it? What if you ask him to make an Italian style paella? That would be interesting. What do you think?

[@ChefJamesMakinson]

He and I were going to do a in person collab but he has to return to Australia soon

[@Phantom3616G]

Both of your opinions on the food are great but I would say you are right about the pasta being a bit dry also would agree on putting it after drying it for only 1 or 2 minutes then add it with the sauce or gravy that you have created for the pasta

[@Jack-the-gamer69]

i love your videos please do more reactions to nicks video (him breaking world records if can thank!)

[@flora5090]

THANK YOU hahaha i watched Nick's video when it came out and got so upset when he made that béchamel instead of just using the bloody parmesan for the sauce 😂

[@ChefJamesMakinson]

You're so welcome!

[@Chaos_Senpai]

Must have been filmed early, James looks like he is wearing pyjamas

[@RajeshJustaguy]

I think i watched a video quite a while back where these guys at had rows and rows of cheese barrels demonstrated how to open with 2 knives.. and they made it look so easy.

[@gbc6422]

6 minutes in -- I truly hope Nick will not become another victim of bullying… watched to the end … phew 😅… thanks ! This was fun to watch .

[@ehfrw]

12:15 Whoa whoa whoa, as a professional massage therapist I was not expecting Vincenzo to start giving out massage advice in this video. Am I going to have to start reacting to Vincenzo’s massage videos one day?

[@Sharon46T]

Ooh that pasta was sticky! 😬 It was clumped together and dead!!! 🤦🏽‍♀️ It is as dry as the desert! 😂

[@RebelKitty19]

Love this collab

[@obbyyboiii8974]

I Love The Collab

[@phildidge3269]

I love watching the pair of you review videos. What I think would be great is for you to both cook together and set a challenge for each other. Both choosing for the other something to cook and then taste and judge the other. It would be great to watch. I am ethnically Maltese/Irish, so how about Vincenzo make a traditional Irish dish and James a traditional Maltese dish?

[@razor6888]

LMAO added too much pasta to the hole... I lost it ! Thank you both for this video I learned alot. I doubt I will ever be able to buy a cheese wheel like that here in Canada. But I can dream. Well done James and Vincenzo. I learn alot from you both. I hope you both can cook together and make a video of it. That would be outstanding. 🙂

[@RoryOCleary]

I like both you and Vincenzo. I also appreciate the many cooking tips you both share. 👍

[@syx3s]

completely agree with vincenzo, can't skip the pasta making process and just say this is how i did it. if you don't show it i have a very hard time believing that's how it was actually done.

[@N3r1a]

Yep another great collab. Loved both vids, this one and Joshua's butter chicken. Now makes me think I should make butter chicken with penne, ahh Vincenzo. Looks like some Indian-Italian fusion is on the menu this week.❤

[@wolfmanbrews4266]

Nick paid for it, so he can do as he wishes! love it!!

[@hmistry]

Nick is one of my favorite food tubers but THAT was bad, Uncle Roger would take his crown for that. This was a fantastic Colab! Thank you James!

[@anna9072]

I agree with Vincenzo, it’s absolutely pointless to keep the egg yolks whole. It strikes me a a pointless affectation designed solely for Instagram points. No functional reason for doing this.

[@EatCarbs]

Seeing Pesto sitting on the edge of that cheese was disturbing. Pasta did look pretty good though.. thanks for the video

[@Atreusz]

The butter chicken comment. A direct attack on Jamie Olive Oil. awesome 😂👍

[@jaylagan5899]

I honestly don’t see the problem with mice in the kitchen. Haven’t you watched “Ratatouille”…?😂

[@Justice4Bob]

That was a rat, not a mouse 🤣

[@stevenothanks7379]

I just spent like 8 hours this weekend picking basil; I love cooking, and I'm into canning and food preservation

[@damon-burton]

I've never seen anything like it before. Cooking the pasta inside a Parmesan wheel is such a cool idea. I'm definitely going to try this, but I'm a little nervous about the mess it might make in my kitchen.

[@brini2439]

Hey James, Buon giorno Vinzenco🎉 i looooove those reactions of you two ❤

[@ChefJamesMakinson]

Thank you!

[@nyfinest017]

I love this video reaction with both Chef James and Vincenzo. I do agree the pasta looked dry when it his the cheese bowl.

[@Marianneduetje]

Thank you James and Vincenzo. Putting any rodent omn top of a beautiful cheese (or any food for that matter) shoiuld disqualify him of opening a restaurant. Yeeehhh. And putting all that extra stuf.... I have been tought that in Italian kitchen less is more!

[@korencek]

3:59 yes you need to do that. You need to cut the hard wall which is 2-3mm thick. There are special tools for this.

[@sugarynugs]

the mouse looked more appetising 🤣

[@kimraudenbush615]

James: (posts video) Me: (sees Vincenzo, Nick Giovanni, and "Parmesan wheel" in title) 😱😱😱😱 I hope they had medical personnel on standby!

[@ValerieBrooks-bi4ml]

Fettuccine Alfredo is my favourite food and this broke my heart. That beautiful wheel of Parmesan and he plops a pile of strainer shaped dry pasta into it. My God if done right that would have been mouth watering!

[@Eldejot]

15:29 that pan clearly isn't big enough for the job. Slushed over the rim almost everywhere. His burner is in for a crusty cleanup. On further viewing: not the only vessel he overfilled.

[@darianroscoe1017]

The instant he put the mouse down on the wheel of cheese, he insulted the cheesemakers and ruined the entire dish for me. Will I ever be able to eat this dish without thinking about the mouse? I hope so, but I wonder... Ew.

[@Justice4Bob]

It's an insult to mice too - it's a common myth that mice like cheese - they prefer high carb food, and house mice will eat almost anything

[@dominicballinger6536]

​@Justice4Bob I don't think mice have enough braincells to even comprehend the concept of being insulted.

[@jackwalker9492]

Nick is an outstanding young man and I enjoy his videos and have no respect for people criticizing him in a bad way

[@angelousmortis8041]

There are crystal flakes. It's natural MSG (more or less) produced from the cheese making process.

[@chapmansbg]

Nick has confirmed himself as a 'Social Media' cook.

[@brennanwn]

18:30 - 19:34 This might be the first time Chef James disapproved Nick’s techniques 😮😅🍝

[@mitaskeledzija6269]

Well you have artisian pasta.. it's different shapes, colours etc. pure egg yolk orange colour add spinach or preferably basil you get green pasta add beet root juice you get dark red pasta and so on..

[@benhurramos3743]

the way he let his pet hamster ride on the wheel was the biggest slap to the entire italian community. like how its disrespectful to sit or step on a sack of rice. 😅

[@DEVAEGIR]

It never ceases to amaze me, how people who cook seriously do not realise, that there is meaning in not straining the pasta. When you pull it right out of the pot, IT HAS PASTA WATER ON IT!! You use that to both keep the past alive, and to liven up whatever sauce or melted cheese you are playing with. I don't strain it even when my sauce is wetter, I just cook for a minute more. My only assumption is that the guy had to compromise himself, because he is doing a video demonstration, and that is not easy to time well.

[@Enthusiastic-Trainspotter-BNE]

😅all of the facial reactions were priceless 😂

[@ChefJamesMakinson]

🤣

[@tenlow2]

A full wheel of parmigiano reggiano like that used to cost around $800USD, they are up to $950USD from Costco.

[@ChefJamesMakinson]

that is not cheap!

[@kd3446]

The mouse killed it…..dump it in waste garbage bin….

[@baconatorrodriguez4651]

Masters watching the padawan

[@ChefJamesMakinson]

Hahaha 😂

[@Maplecook]

Bro, my video with you in it, is up already! Bravo on this one here, eh? haha

[@ChefJamesMakinson]

Thank you buddy!

[@catfishcave379]

Your garlic on the micro plane comment - I never thought of that! Just in time to try that technique for my Xmas pasta. Question: you eat your four servings of pasta here. What do you do with the wheel after this? Will it keep? Or is this only a restaurant type recipe where they use up the whole wheel in a month anyway?

[@ChefJamesMakinson]

you have to clean it

[@57thorns]

Poor Vincenzo during that egg separation part. I can feel his pain.

[@Garvin285]

Using only egg yolk is actually better. Egg white is just water and protein. Yolk not only has MORE protein per g, it also have all the nutrients

[@chappy48]

I'm not Italian, but even I was covering my eyes numerous times in this video.

[@ChefJamesMakinson]

🤣

[@danielkennedy8355]

Not just a step up,this would be incredible to eat. Even with dry pasta. I'm new to eating and creating fresh food.

[@fruitproof115]

This will taste very good, without a doubt, once you use so much fresh high quality parmesan not much can go wrong. With that being said, I also think it would be better to only use pasta, parmesan and pasta water. This should allow for a rich and creamy sauce. You can top it up with fresh parsley and bread crumbs if you want but this is completely optional.

[@chadly19]

God, if I’m in the position to be making this with an incredible piece of cheese like this, I’m not adding ANY cream for sure, but no chives either.. I’m following Vincenzo’s Alfredo recipe to a tee! A high quality butter, the cheese and a little pasta water. I wouldn’t even want the garlic in there tbh. MAYBE some pepper, but does it really even need that either? I don’t think so tbh 🤷🏼‍♂️

[@15oClock]

I do use olive oil in making my pasta, one of those things I picked up somewhere that no one else does, and I don’t know what it does. I suspect it brings the dough together sooner with less flour and kneading, but I haven’t tested that hypothesis. Haven’t taken out the egg whites for pasta though; that just sounds wasteful.

[@syx3s]

i have no doubt whatsoever that marking and then cutting through the rind the way that nick did is extremely important to a clean full cut of the wheel. by doing it that way you're not just marking it for yourself when you use what i would call daggers, but you're forcing the cheese to split where you want it to. if that rind isn't forcefully cut through all the way down the center then it's doing to fight you for the entire rest of the process and you will not end up with a nice clean cut.