Understanding Cheese Knives and Common Mistakes to Avoid
It’s always delightful to savor a carefully curated cheese board accompanied by delicious accompaniments, but very few people know how to use cheese knives correctly. Cheese knives come in various shapes and sizes, each designed to perform a specific task. When used correctly, cheese knives make serving cheese and charcuterie a breeze. However, using them incorrectly can ruin the cheese’s flavors and textures or even pose a safety hazard. Therefore, it’s important to know the common cheese knife mistakes to avoid.
Do Not Use a Regular Knife as a Cheese Knife
Using a regular knife to cut cheese is never a good idea— a cheese knife has a distinct set of features that ensure clean cuts and minimal mess. Unlike ordinary knives that come with a sharp blade with a straight edge, cheese knives come with special blades. Cheese knives come in different styles, such as a fork-tipped blade, slicer blade, pointed blade, and curved blade, to meet the different types of cheese available in the market.
Do Not Cut Overripe or Stale Cheese
Overripe or stale cheese tends to be very soft and, in some cases, runny or crumbly. The moisture and natural oils that the cheese produces can make cutting it challenging, and you might end up with clumps instead of a perfect slice. To avoid this, ensure you buy the right cheeses, store them correctly, and cut them at room temperature.
Avoid Cutting Cheese Directly from the Fridge
One of the common cheese-knife mistakes people tend to make is cutting cheese directly from the fridge. Cheese should be served at room temperature, and cutting it when cold makes it harder and ruins its texture. Place your cheese board about an hour before serving to allow the cheese to get to room temperature. You can also pre-cut soft cheeses into small slices to speed up the warming process.
Clean Your Cheese Knife After Every Use
Finally, you need to remember to clean your cheese knife thoroughly after every use. Cheese residues can stick to the blade, making it harder to use it effectively the next time. Use warm soapy water, rinse the blade and dry it with a clean towel immediately. Avoid using a dishwasher machine for your cheese knives, as it may damage the blade’s sharpness or even result in rust.
