GORGONZOLA knife

This curious and little-known knife has a blade 20 cm long and 7 mm high, in reality it is a knife that should not be missing in the kitchen drawer or in the delicatessen cutlery, precisely because it is an indispensable tool.
The characteristic of this blade is that it allows you to cut without however having the cheese paste stick to the knife in an adhesive manner. In fact, to cut very soft cheeses with a high blade, once cut the cheese will tend to follow the knife and therefore will lower, wasting it. the shape, however, in this case will remain cut and beautiful in its original shape.
It is called “Gorgonzola” precisely because it is ideal for cutting gorgonzola, taleggio, stracchino etc., in short all the various types of soft, semi-soft, soft and creamy cheeses.

Function

Precise Cut: The sharp blade allows you to obtain clean and clean slices, avoiding crushing or ruining the soft structure of the cheese.
Ease of handling: The ergonomic handle offers a firm and comfortable grip, allowing optimal control during cutting.

Usage

Cutting: Use the blade to gently score the surface of the cheese, applying light pressure to avoid deformation. Continue cutting until you get the desired slice

To cut cheese, you must first know the cheese and therefore decide which tool is suitable for this purpose. The simplest and most effective example we can give is: but can’t you drink all of the wine with the usual glass? So why should all cheeses be cut with the same knife? The art of “slicing” or cutting cheese is learned over the years and only if you have passion and attention to the world of cheeses. Obviously there are also courses we take to explain the technique and therefore the cutting practice, both for sale and for administration.

Calmness and patience are the other important requirements for cutting cheese well. If you are in a hurry it is better to go and do another job, but don’t start portioning a wheel of cheese.