Knifestyles of the rich and buttery
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.
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.”
- 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.