PAVIA knife

Knife more commonly called “heart” given its characteristic shape, but called the “Pavia” model, it has a 10 cm long blade and is mainly used for cutting hard and semi-hard cheeses, to therefore perform the so-called “rock” cut. ” or to shell the cheese paste. However, for a cut made with precision and not in any way, the best thing would be to use this knife first, the hooked one to cut into the superficial part of the hard rinds of the mature cheeses, then insert this knife first up to the middle and then along the entire length. so as to allow the shape to open slowly.

The Pavia cheese knife is a specialized tool, designed to cut hard and semi-hard cheeses with precision and ease. Its short and sturdy blade, usually slightly curved, allows you to apply the right pressure to cut without crushing the cheese. The pointed tip is ideal for scoring hard crusts and separating portions, ensuring uniform, well-defined slices.

The ergonomic handle of the Pavia knife offers a safe and comfortable grip, reducing effort when cutting. This knife is particularly suitable for cheeses such as Parmigiano Reggiano, Pecorino and other mature cheeses, where greater force is required to obtain clean slices.

Using the Pavia knife correctly involves holding the blade at a slight angle and applying even pressure as you push down. This method ensures that the cheese does not crumble and that the slices are aesthetically pleasing and of uniform thickness, best enhancing the organoleptic characteristics of the cheese served.

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.