Cheese tools are imperative when entertaining. A tip: Each cheese should have a knife or tool to keep it fresh and safe from cheese cross-contamination. Remember, if you have a bloomy or blue cheese and are touching other cheeses with the same knives, then the tools can over-ripen neighboring cheeses and make them turn quicker.
Cheese Tools 101:
- A soft cheese knife has a blade with holes to prevent the cheese from sticking.
- A fork-tipped cheese knife is for soft and semi-hard cheeses. The pronged part helps to pick up and serve cheeses.
- A slim-blade cheese knife is for soft and semi-hard cheeses.
- A flat cheese knife is for semi-soft to semi-hard cheeses.
-
A narrow plane knife is for semi-soft to hard cheeses.
- A cheese fork is for semi-soft to hard cheeses and for charcuterie boards.
Chef's Note:
- Before adding items to your cheese board, spray it with white distilled vinegar, then let it dry.
- Take your cheeses out of the fridge twenty minutes before service to soften.
- Add your bloomies and blues last on the board.
Great Books:
Cheese Primer by Steven Jenkins
Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager by Max McCalman
The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love by Liz Thorpe
Cheese Materials:
JEmarble Cheese Slicer 5x8 inch(White)(Premium Quality)(With 2 Extra Wires)