A Cheese Knife Guide: How to Cut Cheese
Better a smooth or serrated blade to cut cheese? Should you cut it across or vertically? Here are some tips to make one of the most delicate operations in the kitchen.
Lets' see the various types of cheese knives and for which types of cheese they should be used.Remember that the stainless steel blade must be of good-quality. Look for the tag that distinguishes Inox stainless steel. Then select the right alloy. The favorite mix is 18-10 which means 18% of chromium and 10% of nickel, so as to have a shiny and steel blade.
Knives for Cutting Hard Cheese
The choice of a proper knife to cut hard cheeses depends on the type of dough and its hardness. Often hard cheeses can not be cut in slices because of their grainy texture (just think of Parmigiano or Grana). In order to make portions, you need a Parmesan almond-shaped knife, ideal to detach even the flakes with an irregular shape.
You can use either smooth or serrated blade, and even a hook knife to cut the rind before the actual cutting can be helpful.
To make Parmigiano flakes, you can comfortably use a truffle shaver.
Knives for Cutting Semi-Hard Cheeses
Semi-hard cheeses can be cut using knives with rectangular or semi-trapezoidal blade and with thin spine. The spine will gradually increase in thickness depending on the cheese texture.
Knives for Cutting Soft Cheeses
For soft cheeses use rather flexible knives, or even better a soft cheese slicer or bow to prevent the dough from sticking to the back of the blade. There are also people who cut cheese with floss, but a now is better!
Soft cheeses like Mascarpone or Cottage cheese can be portioned using a spoon with sharp edges.
Knives for Cutting Blue-Veined Cheeses
Blue-veined cheese usually comes with a soft or crumbly texture. The blue-veined soft paste can be cut with a thin blade, or with a bow if the paste is creamy.