Serving Cheese & Choosing the Right Knife

Posted by Emilia D'Albero on

If you've taken the time to meticulously curate the cheese selection for your next platter, make sure you bring the same energy to serving the cheese as well! Offering your guests the opportunity to enjoy a cheese platter in a stress-free and attractive way will have them asking you where you learned your cheese cutting skills. Impress your family and friends with these fool-proof tips for cutting and serving cheese:

1. Always serve cheese at room temperature. Take your cheese out of the fridge 30-45 minutes before serving to allow the cheese the warm up, so that your guests can experience the full spectrum of flavor and texture, as the cheesemaker intended. 

2. Account for 1oz of cheese per person, per cheese. This can be adjusted based on your preferences and how much other food is being served alongside the cheese platter. 

3. Choose the right tool. The Formaticum Mini Knife Set offers a variety of different knife styles to tackle every style of cheese easily, right from your own kitchen. Here's how to use each knife:

  • A general cheese knife will easily cut firm or hard cheeses, like Manchego or Gruyere. You can cut these cheeses into even triangles or batons, and you can use the tip of the blade to create rough chunks of more granular cheeses like Parmigiano Reggiano, aged Gouda, or cheddar. 
  • A soft cheese knife is best for cheeses like Brie, Epoisses, Camembert, Taleggio, or Robiola. The hollow blade helps prevent the paste from sticking, so you get a smooth cut, every time. Soft cheeses can be placed on a platter whole, with the appropriate knife alongside it, so that guests can serve themselves the amount they want. 
  • A blue cheese knife will easily cut delicate blue cheeses without making a mess, due to the very thin, offset blade. You can either serve a piece of blue cheese whole, or you can create small crumbles. 
  • A cheese spreader knife is perfect for serving gooey cheeses like Vacherin Mont d'Or, Harbison, or Serra d'Estrella. These cheeses can be served with the top rind removed so that guests can scoop out the paste to spread on bread or crackers. 

4. Take care of your cheese tools as well as you take care of your cheese! Our Mini Cheese Knives are made of stainless steel and Italian walnut, so please don't put them in the dishwasher! They should be gently hand washed with soap and water, and allowed to air dry. When the knife is completely dry, you should occasionally oil the wooden handles using a food-safe oil to keep them smooth and shiny. Use a small drop of oil, rub it generously over the handle, and wipe off any excess. Allow the handle to dry again before using. 


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