Cheese Utensils: How to Use

 

 


NARROW BLADE KNIFE
Used for medium and hard cheeses.  The prongs at the end of the knife are used for serving.  The holes in the knife prevent cheese from sticking to the blade.



PARMESAN KNIFE
used when splitting or "breaking” a parmesan cheese.  If you score a line on larger blocks of cheese and push into the line many parmesan knives, the knives will act as wedges until the cheese breaks along scored line. The stubby blade makes it easier to cut very hard cheese.



 

WIDE BLADE KNIFE
Used for soft, spreadable cheeses.


 

NARROW BLADE KNIFE
Used for hard cheese and cuts through more difficult cheese.


 

PRONG KNIFE
Prongs are used for serving soft and medium-hard cheeses.


 

CHISEL KNIFE
Used for hard and crumbly cheeses like Romano or blue cheeses.


CHEESE GRATER

A cheese grater is a perfect tool when working with harder cheese such as Parmesan. This particular unit pictured also has a convenient catch cup attached which reduces the mess!

 


WIRE
Used for soft cheese so the cheese doesn’t crush under the force needed to cut pieces. A wire can also be used for cutting uniform pieces of hard cheese like cheddar.

Wires are used for cutting firm cheeses.


 

 


PLANE
Planes are used to shave thin pieces of cheese.



 

GRIOLLE
The Griolle is a traditional tool and is used when serving Swiss cheese, more specifically Tęte de Moine cheese.  The cheese is placed over the spike in the middle of the Griolle and the handle is cranked around creating extremely thin crinkles of the cheese.  The Griolle can also be used to shave chocolate to create petal-like shavings.



CHEESE UTENSILS SET

Cheese utensils can be purchased as a set.  This is a perfect gift item for a friend or family member.

 
 
BRIE KNIFE
The offset thin blade makes it easier to cut through soft cheese and not push the paste out of the crust. These knives may have a very sharp blade, or fine teeth
   

STILTON SPOON
A traditional way to consume Stilton is to have a large block of it, and use the spoon instead of a knife. Start with the center and scoop yourself out some wonderful taste of the paste.

   

GORGONZOLA KNIFE
Similar to a spreading knife, but a longer thicker blade to make spreading creamy blue cheese easier.

 
 
 

TWO HANDED KNIFE
A way to have more control over cutting larger sized pieces of firmer cheese