The Essential Guide to Cheese Knives
The way you slice a cheese affects the flavor and texture, so it’s important to use the correct cheese knife to get the perfect cut. But how do you choose the right cheese knife? If you use a thick chef’s knife on a delicate ripe wedge of brie, you might smush its pretty shape. If you use a soft cheese knife on something hard like a Parmigiano, you’re going to end up with some really weird looking cuts.
You don’t need all of these knives, but you do need two
The only essentials are a soft cheese knife with a thin blade and a sharp chef’s knife for firmer cheeses. The others are fun and will make you feel badass, but they’re not necessary.
How to choose the right cheese knife
The texture of the cheese that you’re eating will determine what knife to use. There are a lot of different tools out there: some are for soft cheese, some are for semi-firm bad boys, and some are for those hard, grateable girls.Below I’ve outlined all of the different knives on the market, each with a link to the Amazon page for some of my favorite knives. If you happen to buy one, a small commission goes to the cheese church AKA into my bank account.
For soft cheese:
Just like the cheese wire, this super skinny blade is great for slicing softies without smashing their pretty little bodies. Use for soft-ripened cheeses like brie and Taleggio, or creamy blues.
For semi-firm and hard cheese:
The hefty wide blade on this guy is ideal for slicing semi-firm cheeses like cheddar and colby.
If you’re going on a picnic or BYO-Cheesing and you only want to bring one knife, use a foldable guy with a pointy tip and thin blade. It will crumble the crunchies, slice the softies, and spread the freshies. Just be sure to wipe off the blade between cheeses lest you cross-contaminate those precious flavors.
This is very clearly not a cheese knife, but it’s the only way to turn small, semifirm cheeses into perfect blossoms. Use on Tête de Moine and similar cheeses.
Now let’s put that cheese knife to work!