Andy Montoya
When it comes to cheese, there are a variety of knives and utensils to choose from, each with a specific purpose. For soft and creamy cheeses like Brie, a soft cheese knife is ideal. This type of knife typically has a thin, perforated blade that prevents sticky cheeses from adhering to it, resulting in clean cuts. The perforations can vary in shape, from holes to slim slits, but they all serve the same purpose of reducing surface area and drag.
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft |
| Cheese Texture | Delicate, sticky, gooey |
| Knife Type | Soft cheese knife, spreader, flat knife, wire or bow knife |
| Knife Characteristics | Thin blade, holes in the blade, sharp edge, wide blade, offset handle |
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What You'll Learn
Soft cheese knives are best for brie
Soft cheese knives are also great for other soft cheeses such as Camembert, chevre, goat cheese, and halloumi. They can also be used for semi-soft cheeses like Swiss cheese. When cutting a wedge of soft cheese, it is best to cut slices along the long edge of the cheese, creating long strips. It is considered poor etiquette to cut the tip or nose of the cheese wedge as this is the piece with the most flavor. It is also incorrect to dig out the gooey center of soft cheeses like brie.
A cheese wire or bow knife is another tool that can be used to cut soft cheeses. The wire is lowered down gently through the cheese, leaving a clean slice without crushing the cheese. A cheese spreader, or spatula knife, can also be used for soft cheeses like ricotta, cream cheese, and other cheesy spreads and dips, although it is not ideal for cutting slices.
A cheese fork is often included in cheese knife sets and on a cheese board. It is ideal for holding harder cheeses in place while cutting with another knife. A cheese cleaver is another option for harder or semi-hard cheeses, although it may be too large for a small cheese plate.
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Brie knives have holes to reduce drag and sticking
Soft cheeses like brie are often sticky, and using a regular knife can result in the cheese sticking to the knife, creating an uneven cut or ruining the shape of the cheese. Brie knives, also known as soft cheese knives, are designed to prevent this. They are filled with holes to reduce the surface area that the cheese can stick to, and the drag that comes with cutting soft, gooey cheeses. The holes in the blade reduce the drag and keep the cheese from sticking. This is especially useful for soft, spreadable cheeses like brie, camembert, chevre, and even semi-soft, sticky cheeses like halloumi.
Brie knives are also designed with a thin, sharp blade to easily slice through soft cheeses. The thin blade makes it ideal for cutting brie, and the pronged or fork-tipped end is helpful for serving cut pieces of harder cheeses. The offset handle of a brie knife also allows for comfortable gripping and slicing, by widening the gap between the user's knuckles and the surface they are cutting on. This design prevents the user from hitting their knuckles on the board.
A cheese wire is another tool that can be used to cut soft cheeses like brie without crushing them. The super-skinny wire is lowered gently through the cheese, creating a clean slice. A butter knife is another alternative, which can be used to spread soft cheeses like brie onto crackers, baguettes, or radishes.
It is important to use the correct knife for the correct cheese. For example, a soft cheese knife should not be used on hard cheeses like Parmigiano, as it will result in uneven cuts. Similarly, a thick chef's knife should not be used on soft cheeses like brie, as it will ruin the shape of the cheese.
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Don't use a thick chef's knife for brie
When preparing a soft cheese like brie, it is important to use the correct knife. A thick chef's knife is not suitable for this purpose and here's why:
Firstly, a thick chef's knife is not designed for soft cheeses like brie. Soft cheeses require a specific type of knife, known as a soft cheese knife, which has a thin blade. The thin blade of a soft cheese knife is ideal for cutting through soft cheeses without crushing or smushing their delicate texture. It is considered poor etiquette to use the wrong knife and smash the cheese's shape.
Secondly, soft cheeses are often sticky due to their high moisture content. A thick chef's knife will likely cause the cheese to stick to the blade, resulting in an uneven cut and a messy presentation. On the other hand, a soft cheese knife is designed with this challenge in mind. It typically has holes or perforations in the blade to reduce the surface area of the cheese in contact with the knife, thereby minimizing sticking.
Additionally, a thick chef's knife may not provide the precision needed for slicing soft cheeses. Brie, for example, has a gooey centre and a thick rind. A soft cheese knife, with its thin and often sharp blade, allows for controlled cuts along the long edge of the cheese, creating elegant, long strips. It can also be used to serve cut pieces without disturbing the cheese's shape.
Finally, a thick chef's knife can be cumbersome and uncomfortable to use when dealing with a small wedge of brie. In contrast, a soft cheese knife often features an offset handle, providing a comfortable grip and slicing experience. This design keeps your knuckles from hitting the cutting board and allows for better control during cutting and serving.
In conclusion, using the correct knife for brie or any soft cheese is essential to maintaining its texture, flavour, and presentation. A thick chef's knife is simply not designed for this purpose, and a specialised soft cheese knife should always be the preferred choice.
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Use a flat knife for cutting a wedge of soft cheese
When cutting a wedge of soft cheese, it is best to use a flat knife, also known as a chisel knife. This type of knife is designed to cut slices of aged cheese by holding the blade vertically and pushing downward. The flat knife is ideal for soft cheeses because it has a wide, flat, paddle-like blade with a sharp bottom edge that can easily slice through the cheese without crushing it.
To cut a wedge of soft cheese, such as brie, hold the flat knife vertically and carefully push downward to slice along the long edge of the cheese, creating a long strip. It is important to note that it is considered poor etiquette to cut the tip or nose of the cheese wedge, as this is believed to be the most flavorful part. Additionally, it is not advisable to dig out the gooey center of soft cheeses.
The flat knife is a versatile tool that can be used for a variety of cheeses beyond just soft cheeses. It can also be used for semi-firm cheeses, such as cheddar, gouda, and pepper jack. For these types of cheeses, you can press the top of the knife into the cheese and then use the sharp long end to finish cutting. This technique allows you to cut precise slices without damaging the cheese's texture or shape.
When serving soft cheeses, it is recommended to use a cheese spreader, which is specifically designed for spreading soft cheeses onto crackers, baguettes, or other surfaces. This tool often has a curved blade that is dull, making it perfect for spreading without cutting the cheese. By using the appropriate tools for cutting and serving, you can ensure the best presentation and flavor experience when enjoying soft cheeses.
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A cheese plane is good for thin slices of hard cheese
A cheese plane, also known as a flat knife, is a versatile tool that works for a wide range of semi-firm cheeses. It is ideal for achieving thin slices of hard cheese. The cheese plane is designed with a narrow gap and a serrated blade, allowing you to create paper-thin slices that enhance the flavour of hard cheeses. Its paddle-like structure, similar to a spatula, makes it easy to handle and serve the cheese.
To use a cheese plane, hold the cheese wedge in one hand and the plane in the other. Drag the upward-facing plane towards you, creating delicate slices that settle on top of the plane's spatula-like structure. This technique ensures a clean cut without crushing or spreading the cheese.
Cheese planes are particularly effective for semi-soft to semi-hard cheeses, such as Swiss cheese. They can also be used for other semi-firm varieties like cheddar, gouda, and pepper jack. The sharp edges on both sides and the tip of the plane knife make it versatile for cutting a range of cheese textures.
While a cheese plane is excellent for thin slices, it's important to note that different cheeses call for different cutting techniques and utensils. For soft cheeses like brie, a soft cheese knife is recommended. These knives have thin blades to create elegant slices without smashing the cheese's shape. They often feature perforations to prevent sticking, which is common with sticky cheeses like brie.
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Frequently asked questions
A brie cheese knife is used for cutting and spreading soft, sticky cheeses like brie, camembert, and chevre.
Brie cheese knives have thin, narrow blades with holes to prevent the cheese from sticking. They can look similar to a butter knife or flat knife.
The Wüsthof knife is a gourmet-quality brie cheese knife. The Dutch knife-maker Boska also makes a slim-blade knife that is well-suited for brie.
