Cut the cheese

Like me, you probably have a set of cheese knives in your kitchen, and like me you are probably at a loss matching the right cheese with the right knife when you entertain. Honestly I don’t think it makes too much difference which knife you use for which cheese, but the right tool can make for better cutting and better presentation. The one with the pointy tip is meant for hard cheeses (use the tip to flick chunks off cheeses like parmesan). The wide-edged flat blade is good for small disc shaped cheeses or very crumbly blues, and the curved rounded blade for soft cheeses. If you want to splurge on great cheese knives check out brands like Laguiole or Giesser, and invest in one with the granton edge (grooves carved into the side of the blade). The cheese won’t stick to the blade and you can get cleaner and more even cuts.

Comments

[Rebekka]

Hi, my name is Rebekka. And I'm addicted to cheese.

Great blog!!!!!!!!!!!