SOFT cheese knife

Knife with a 17 cm blade less than 3 cm high is used to cut soft and semi-mature cheeses well, the ergonomic handle is used to create the right force in the handle for cutting, while the shape of the blade is used to avoid sticking the pasta too much and therefore be “torn” when cut.

Ideal for fresh or semi-mature cheeses, with a soft rind or hard rind of medium consistency, but the important thing is that they are not soft cheeses, otherwise the Gorgonzola model is recommended.

For the correct cutting of cheeses, first of all it is necessary to know their respective characteristics well, not only external ones, but also internal ones, as you could damage the cheese paste by using a knife that is not suitable for use.

Obviously the question may arise spontaneously, that is: but as long as the knife has a sharp blade, any knife can cut any cheese… of course yes! However, if you use a knife with serrated edges, you will leave the streaks caused by the non-smooth blade in the cheese paste, but the simplest thing to understand this concept is just think about wine. It’s true that any glass can contain wine, but if you want to experience pleasure not simply in drinking it but in tasting it, then the correct glass should be paired for each wine, and therefore also for the cheese, to cut in a suitable way to present the cheese to a tasting requires having the correct knife but above all knowing the correct technique.