We must honestly admit that before they joined BOSKA, many of our employees had no clue why there were different cheese knifes with a cheese plate. “Because you can cut any cheese with a knife from your cutlery drawer, can’t you?” No, definitively not! Actually, all those different cheese knives do have a function. What this is, we are going to explain to you in this blog. So, the next time you surprise your family and friends with a cheese plate, you will know exactly which knifes to use with it.
The structure is quite essential
The structure of the cheese determines which knife fits the best with it. A knife for a soft Brie should have other characteristics than one for a hard Parmesan. It is a bit like the difference between cutting bread and cutting an apple; both have a completely different structure. You do not cut bread with a peeler, or an apple with a bread knife. You can try of course, but you probably will not enjoy it very much.
Optimum taste experience
So, the better the knife goes with the structure of the cheese, the easier and more pleasant cutting it will be. And it may also affect the taste of the cheese. A Parmesan, for example, should not be cut but you have to break it. By breaking a piece from the Parmesan it will keep its grainy structure, and it will taste much better than when you cut or slice it. Our Cheese Hero Betty Koster explains this very clearly in this video.
Which knife fits with what type of cheese?
To give you a good picture of which type of knife goes with what type of cheese, let's use our new Monaco+ collection as an example. This complete collection has originated from more than 120 years of experience in making cheese tools. All the characteristics that make cutting as nice as possible have been incorporated in the collection. For instance, the wafer pattern, the special grinding and the non-stick treatment of the knifes reduce resistance when cutting.
The Monaco+ knifes are arranged according to the hardness of the cheese, e.g. the knife with number 1 is used for the softest cheese, and 9 for the hardest types of cheese.