Cheese Twins Blog
Can you cut all cheese with single knife? Of course you can, but it won’t always be pretty! In this article, you will learn how and when to use our three favorite cutting tools for delivering a professional cheeseboard. They’re easy to use, affordable, lightweight, and can bring huge returns on time and presentation.
The first time I saw the wire in action was in a fromagerie near Lyon. A customer requested a slice of cheese from a cheese log deep in the deli case. Instead of removing the heavy log of cheese from the depths of the deli case, the monger leaned in with a small harp, sliced through the end of the log and caught the small wedge of cheese in paper, which she quickly wrapped, labeled and sold. The wire was cleaned in an instant and the next customer was called forward. Nothing in France impressed me more than this cheese monger’s ease and finesse. It wasn’t anything fancy or expensive - just a simple tool and technique.
Short, Long Knife
If you are leaning in to cut with a wire, you need this blade. It has little drag, like the wire, but more muscle to offer a clean, effortless cut. I love this tool, so much that I misuse it. I find myself trying to cut hard cheese with it, because I find I just don’t want to switch knives.
Unless you are cutting enormous wheels of cheese, a kitchen knife is all the firepower you will need for getting the job done. The complexity with aged cheese cutting lies mainly in what shape you choose to cut. Aged cheese is often times cut into bars and sometimes triangular wedges. In many cheese shops, cheese mongers use wires for cutting aged cheese because it’s faster (they just have plenty of spare wires around to replace those which break).NOTE: If cutting a granular cheese, like Parmigiano Reggiano and Grana Padano, you may want to just break them down into chunks. Clean cuts for these cheeses can bristle the Italians.
I love to forage for wild mushrooms and mountains of Utah are one of my favorite places to search for wild Porcini. On a recent trip to Salt Lake City, Certified Cheese Professional, Vanessa Chang, and I searched the Uinta Mountains for our favorite mushroom. While we did not find a King Bolete (Boletus Edulis, or Porcini), we did stumble across another edible mushroom akin to the King, Queen Bolete.
A few hours later, we hooked up with our friend, Chef Viet Pham, who had fired up his Kudu Grill to roast some meat, vegetables, and baguette to make the ultimate wild mushroom and Quicke’s Cheddar sandwich. Check out our video below for the whole story in <1 minute!
Michael & Charlie Kalish are international cheese experts and winners of Season 7 of Food Network's Great Food Truck Race.