Andy Montoya
Cheese knives are designed to preserve the integrity of the cheese's structure, consistency, and flavor. The right knife will depend on the texture of the cheese—soft, semi-firm, or hard. Soft cheese knives have narrow blades with holes to reduce drag and prevent sticking. They are used for soft, creamy cheeses like brie, Camembert, and goat cheese. Hard cheese knives have broad blades with squared tips that are thin yet strong enough to cut through firm cheeses. They are used for cutting through wheels or blocks of hard cheese. Semi-hard cheese knives are lighter than hard cheese knives and are designed for cheeses with a smooth interior and little rind. They have a sharp, slightly curved edge to score the rind.
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What You'll Learn
- Soft cheese knives: Thin, narrow blades with holes to reduce drag and prevent sticking
- Hard cheese knives: Broad, strong blades to cut through firm cheeses
- Semi-hard cheese knives: Lighter, with a sharp, slightly curved edge to score the rind
- Forks: Hold harder cheeses in place while cutting
- Spreaders: Used to spread soft, creamy cheeses
Soft cheese knives: Thin, narrow blades with holes to reduce drag and prevent sticking
Soft cheese knives, also known as open work blade knives, are designed with thin, narrow blades and holes to keep soft cheeses from sticking to the knife. The holes also help to reduce drag, allowing the knife to glide through soft cheeses with ease. This type of knife is ideal for slicing soft cheeses such as brie, camembert, ricotta, and goat cheese without crushing or smushing their shape.
When using a soft cheese knife, the thin and narrow blade is crucial for cutting through delicate soft cheeses without causing them to spread or crumble. The perforations, or holes, in the blade serve two purposes. Firstly, they minimise the surface area in contact with the cheese, reducing the drag and preventing the cheese from sticking to the knife. Secondly, the holes can be used to easily push a piece of cheese off the knife when serving.
Soft cheese knives are typically used for slicing and serving soft cheeses, and their versatility extends to semi-firm cheeses as well. For example, you can use a soft cheese knife to slice semi-firm cheeses like young gouda, havarti, cheddar, and swiss. The fork-tipped or pronged end of some soft cheese knives also enables you to pick up a chunk of cheese and serve it directly onto a plate or into your mouth.
It is important to note that soft cheese knives are designed specifically for soft cheeses. Using them on harder cheeses can result in uneven or awkward cuts. Additionally, dining etiquette suggests that a cheese knife should not be used on more than one type of cheese on the same cheese board to avoid cross-contamination of flavours. Therefore, it is recommended to have different types of cheese knives, each suited for the texture of the cheese you are serving.
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Hard cheese knives: Broad, strong blades to cut through firm cheeses
Hard cheese knives are designed to cut through firm cheeses. They are typically the largest type of cheese knife and feature a broad, strong blade with a squared tip. The blade is thin and strong enough to cut through hard cheeses, and the knife is designed to be pressed downward to cut through a whole wheel or wedge of aged hard cheese to form smaller portions.
A hard cheese knife is ideal for mature cheeses such as Asiago, mature pecorino, mature Toma, Provolone, Piave, Sea Hive, extra mature Cheddar, Comte, Grana Padano, Castelmagno, Vintage Gouda, Parmesan, and pecorino.
Hard cheese knives often feature a double-handled design, with handles on both ends of the blade, allowing for even pressure distribution when cutting through hard cheeses. This design also keeps your knuckles from hitting the cutting board. Alternatively, some hard cheese knives feature a single handle.
When using a hard cheese knife, it is important to keep the knife parallel to the cutting board and apply a balanced and uniform downward pressure. If the pressure on the handle is not enough, you can also apply pressure to the blade spine with your other hand.
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Semi-hard cheese knives: Lighter, with a sharp, slightly curved edge to score the rind
Semi-hard cheeses like cheddar, gouda, and pepper jack require a specific type of knife to cut and serve them effectively. A semi-hard cheese knife, also known as a cheddar knife or mini cleaver, is characterised by its wide, rectangular blade and sharp, long edge. The handle is designed with ergonomics in mind, allowing for a comfortable grip while keeping your knuckles from hitting the board.
When using a semi-hard cheese knife, the placement of the handle is essential for proper technique. Hold the knife with your dominant hand, positioning your hand comfortably on the handle. With the blade parallel to the cutting board, apply a balanced and uniform downward pressure to cut through the cheese. The design of the knife enables you to use force efficiently, ensuring a smooth and controlled cut.
The sharp, slightly curved edge of the semi-hard cheese knife is perfect for scoring the rind of the cheese. Start by piercing the rind with the tip of the knife and then gently drag it across the surface to create a clean cut. This technique is especially useful when serving stinky cheese varieties with washed rinds, making it easier to open and access the cheese inside.
In addition to the semi-hard cheese knife, there are other tools that can be used for cutting and serving these cheeses. A cheese wire or bow knife is ideal for creating delicate slices without crushing the cheese. Alternatively, a flat knife or trapezium knife can be used to cut perfect slices or cubes from larger blocks of semi-hard cheese. Remember, each cheese knife is designed with a specific purpose in mind, so choosing the right tool will enhance your enjoyment of the cheese's full flavour and texture.
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Forks: Hold harder cheeses in place while cutting
Forks are an essential part of any cheese board, and they serve a specific purpose when it comes to cutting and serving cheese. While not technically a knife, a fork is ideal for holding harder cheeses in place while you cut them with another knife. This is especially useful for dense, firm cheeses that require more force to cut through.
The tines of the fork are designed to securely hold the cheese in place, preventing it from shifting or rolling away as you apply pressure with the knife. This provides stability and control during the cutting process. By piercing the cheese with the fork, you create a firm grip that allows for precise slicing and portioning.
Harder cheeses, such as Manchego, Asiago, mature pecorino, mature Toma, Provolone, Piave, Sea Hive, or extra mature Cheddar, require a different cutting technique compared to softer varieties. These cheeses have a firmer texture and are less prone to crumbling or sticking to the knife. By using a fork to hold them in place, you can achieve clean and even slices.
In addition to its functional purpose, using a fork to hold harder cheeses while cutting can also enhance the presentation and overall dining experience. It allows you to cut and serve the cheese with precision, ensuring that each piece is neatly presented and easy to pick up. This is especially beneficial when serving cheese alongside other charcuterie items or accompaniments.
When using a fork to hold harder cheeses in place, it is important to choose a fork that is specifically designed for cheese. These forks are typically smaller in size and have tines that are spaced appropriately to pierce and hold the cheese effectively. They are often included in cheese knife sets or sold separately as cheese forks.
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Spreaders: Used to spread soft, creamy cheeses
Spreaders, also known as spatula knives, are used to spread soft, creamy cheeses. They are one of the most commonly used cheese knives. The spreader is ideal for soft, spreadable cheeses like goat cheese, Boursin, Brie, Camembert, ricotta, fresh chèvre, and burrata. The thin, sharp, and narrow blade of the spreader is designed to reduce the stress and pulling on the cheese, allowing for attractive slices of soft cheese. The holes on the blade of some spreaders are designed to reduce drag and keep the cheese from sticking.
When using a spreader, it is important to start slicing by inserting the point of the knife first and then pushing the blade downward. If the cheese is extra soft, you can moisten the blade with a damp cloth. It is also important to wipe the blade between cheeses to avoid cross-contaminating flavours.
The spreader is a versatile tool that can also be used to spread butter and other creamy substances. It is perfect for spreading soft cheeses onto crunchy foods like crackers, baguettes, or radishes.
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Frequently asked questions
Soft cheese knives are used to cut through soft cheeses, such as brie and camembert, without damaging their shape. They have thin, narrow blades with holes to reduce drag and keep the cheese from sticking. The prongs on the end can be used to serve the cheese.
Hard cheese knives are used to cut through hard, firm cheeses, such as Parmesan, mature pecorino, and mature Toma. They have broad blades with squared tips, which are thin and strong. Cut the cheese by keeping the knife parallel to the cutting board and applying downward pressure.
Semi-hard cheese knives are used for cutting semi-firm cheeses, such as cheddar, gouda, and pepper jack. They are lighter than hard cheese knives and have a sharp, slightly curved edge to score the rind. Cut the cheese by keeping the knife parallel to the cutting board and applying downward pressure.
