Knifestyles of the rich and buttery

Photo credit: Design Mom

Photo credit: Design Mom

We’re big believers in doing things old-school: making and packaging our cheese by hand, rather than machine, and steering clear of processed ingredients or preservatives.

So, when it comes to casually serving cheese, we’ve also been known to use whatever type of knife is handy. With this admission out of the way, we’d like to confess that there are four main styles of cheese knives, and each has a specific purpose.

We promise the Cheese Police won’t beat down your door if you continue to cut and serve cheese with your trusty paring knife. But if you’re a true caseophile or entertain frequently, we suggest you invest in some nice cheese knives. You can find beautifully-crafted ones for under $20, as well as more spendy, hand-forged versions.
Know what makes a great host(ess) gift? A set of cheese knives. So much more on-trend than a bottle of (yawn) wine. We asked Will Frishkorn, co-owner/cheese-slinger at Boulder’s Cured, what his favorite cheese knife is among their inventory.

Says Will, “While the Swissmar knives run the entire range, their soft cheese knife is one that we use more than any other at home.  Slim, with the ability to cleanly work on almost any delicate cheese, it’s the one specialized cheese knife you shouldn’t be without.”

      To find out more about this soft  knives and other cheese implements, read on:
  • Cheese cleaver: This mini-version of a meat cleaver may have a pointed or flat head. It’s used for slicing or breaking off shards from dense cheeses such as our Queso de Mano, aged Cheddars, or Gouda.
  • Cheese plane (planer): This tool is a flat, stainless-steel triangle with a sharp-edged slot in its center. You drag the plane across the top of the cheese, and it shaves off thin, even slices. A thinner slice exposes a greater amount of surface area to the air; the result is more flavor from the cheese. A cheese plane is used for harder cheeses such as our limited-release Wallstreet Gold, Gruyère, and Grana Padano.
  • Soft-cheese knife: Also known as a skeleton knife, this offset knife has a curved tip that often has a forked tip. A soft-cheese knife has holes punched in its blade, which minimizes the surface area that makes contact with the cheese. This prevents cheese from sticking to the knife as its cut and served, making for a cleaner, more attractive slice with less waste left on the blade. Ideal for soft, creamy cheeses such as our Snowdrop, Haystack Peak, or Camembert, or soft blues.
  • Spreader: Ideal for fresh chevre, ricotta, and other soft, rindless cheeses with a spreadable consistency—as well as for butter.


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