ROMA knife
14 cm blade
Product code
The “Rome” knife is an essential tool for any expert cheese cutter. Designed specifically for cutting hard and semi-hard cheeses, this knife stands out for its short and robust blade (14 cm), often equipped with a slightly curved tip. The blade of the “Roma” is made of high quality stainless steel, ensuring precision and durability.
For cheeses with a very hard rind, you will first have to make an incision with a hooked knife, and then proceed with this to a medium depth. Especially for those large cheeses, with this knife it is possible to exert vertical pressure and once the vertical or horizontal notch has been made it is possible to cut it properly and shell it well (this cut is also called rock cutting).
Function
The main function of the “Roma” knife is to allow a clean and precise cut without crumbling or damaging the structure of the cheese. Its shape allows you to apply the right pressure to cut even the hardest crusts with ease. Furthermore, the curved tip is ideal for creating uniform portions and for the aesthetic presentation of the cheese.
Usage
Using the “Roma” knife requires good technique: it is important to hold it firmly and use a decisive and controlled movement. This allows you to obtain perfectly smooth and regular slices of cheese, best enhancing the organoleptic characteristics of the product.
In summary, the “Roma” knife is an indispensable tool for those who wish to treat cheese with the utmost care and professionalism, always guaranteeing an impeccable result.
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.