We’ve all been there. You’re at a friend’s dinner party, and the cheese board with those odd looking knives comes out. Not wanting to commit a social faux pas, you shy away from it, or just stick to the knives you know. We’ll take a look at the most common cheese knives you’ll encounter at your next dinner party. Including what they’re for, and how to use them, so you can be fearless next time you approach the cheese board!
Best for cutting very soft cheeses like Brie and Camembert (and our new soft-ripened cheese, Monroe, now available at Whole Foods Markets in the Midwest!), this knife is easily identifiable due to the large gaps in its blade. This is because of the tendency of soft cheeses to stick to the blade. The thinness of the skeleton knife allows soft cheeses to be cut easily and smoothly. Often the tip will also be forked to assist in separating the cut soft cheese and putting it on your plate.
This is the triangle shaped knife with a slot in the middle. It’s called a cheese plane, and is meant for cutting hard and semi-hard cheese, like our Grand Cru, into thin slices.
A small knife with a wide base and skinny tip, the Parmesan Knife is a modest, but durable knife for cutting chunks of hard cheeses, like our GranQueso.
The Classic cheese knife
This is the most common cheese knife you’ll encounter. As the name implies, it can be used on most soft to semi-hard cheeses (think most cheeses from Havarti to Grand Cru). Often this knife will have a duller blade and a forked tip to assist in cutting and picking up the cheese for transfer to your plate.
Now you’ll be ready to emerge fearless next time you encounter these knives at a dinner party or even start putting together your own cheese plates!