The Right Tool for Every Cheese
Different cheeses require different knives. The right tool makes cutting easier, prevents sticking, and produces clean, attractive portions.
The Essential Three
1. Soft Cheese Knife: Features holes in the blade to prevent soft cheese from sticking. Perfect for bloomy rinds like Brie and Camembert. The thin blade slices cleanly through delicate cheeses without crushing.
2. Hard Cheese Knife: Short, sturdy blade with a pointed tip. Used for breaking chunks from hard cheeses like aged Comté or Parmigiano-Reggiano. The pointed tip also serves as a pick for serving pieces.
3. Cheese Plane: Essential for creating thin, even slices of semi-hard cheeses. One smooth motion produces perfect portions — ideal for sandwiches or elegant presentations.
Nice to Have
Cheese Fork: Two-pronged fork for serving and holding cheese while cutting. Particularly useful for crumbly blues.
Girolle: Specialized tool that shaves rosettes from Tête de Moine. More theatrical than essential, but undeniably beautiful.
Parmesan Knife: Short, almond-shaped blade specifically designed for breaking Parmigiano-Reggiano along its crystalline structure.
Care and Maintenance
Hand wash cheese knives — dishwashers can damage handles and dull blades. Sharpen regularly for best performance. Store separately to protect edges and prevent cross-contamination of flavors.
