SEE ALSO: Jonah’s 10 Commandments of Cheese (how to be a righteous turophile) → 

Why is it Important? 

Before we delve into the nuanced world of cheese etiquette, let’s address the pressing question. Why is serving cheese at room temperature so crucial?  

Well, my fellow cheese enthusiasts, it all boils down to science and sensory experience. When cheese is served at room temperature, its complex aromas and flavours are at their prime. As a result, you can savour every subtle note and texture.  

On the other hand, cold temperatures suppress these nuanced characteristics, robbing you of the full spectrum of sensory delight that fine cheese can offer. 

General guidelines for cheese serving 

Now that we’re on the same page about the importance of room temperature, let’s explore the general guidelines for perfect cheese presentation.  

The beauty of cheese lies not only in its diverse flavours but also in the rich tapestry of cultural traditions that it weaves. As you might expect, the approach to serving cheese at room temperature can indeed vary from country to country.  

France 

In France, for instance, cheese is often considered an art form, and serving it at the right temperature is a sacred ritual. As a matter of fact, most French cheese lovers (is that tautology?) store their cheese on the kitchen counter rather than in a fridge. 

The relatively low ambient temperatures allow this to be a safe practice. But the main reason why this works is because they consume the cheese they buy very promptly. 

In warmer climates 

Meanwhile, in warmer climates, you will want to keep your cheese at its best by refrigerating it. But, as we’ve already ascertained, you must allow the cheese to get to room temperature before serving. 

Hence, we recommend removing your cheese from the fridge one hour before serving. This is particularly critical for soft and semi-soft cheeses. For semi-hard and hard cheeses, 30 minutes are usually sufficient.  

Are there any exceptions to this rule? 

While we stand by the rule of thumb that cheese should be enjoyed at room temperature, there are a few exceptions to this rule.  

When grating hard cheeses like Parmigiano Reggiano, Cheddar or Gouda, you will want to get them straight from the fridge. The reason for this is because the firmer texture makes it easier to grate. 

Once your cheese has been grated, you can them allow it to get to room temperature before serving or cooking. 

Another exception is sliced Raclette. Cheeses like Raclette are very high in fat and can sweat if they get too warm. If you are using pre-sliced Raclette for your party, our advice is to leave it in the fridge until it is time to melt!  

Summary: the art of serving cheese at room temperature 

In the grand tapestry of gastronomy, serving cheese at room temperature emerges as a small yet crucial thread that enhances our sensory exploration.  

From the creamy delights of Camembert to the crumbly pleasures of Stilton, each cheese has its own story to tell – a story that can only be fully appreciated when it’s allowed to express itself at the right temperature.  

So, my fellow aficionados, let us embark on this journey of heightened cheese etiquette. Take the time, exercise patience, and relish in the symphony of flavours that only room temperature cheese can offer. Your taste buds will thank you, and your appreciation for cheese will reach new, elevated heights. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why You Should Serve Cheese at Room Temperature  appeared first on Cheese Scientist.

SEE ALSO: Jonah’s 10 Commandments of Cheese (how to be a righteous turophile) → 

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Why do we need different cheese knives?

Without a doubt, the main reason why you need more than one knife when serving cheese is to avoid cross-contamination. Believe me when I say that you don’t want bits of your Roquefort ending up on your Brie. This will ruin the entire sensorial journey a cheese board is meant to take you on. 

So, we’ve ascertained that we need one knife for each cheese on a cheese platter. But why do the knives have to be designed differently? The main reason for this is to adapt the knife to the texture of the cheese. Specialty cheese knives are designed to be easy to use on specific cheeses, and to leave as much of the cheese on the board as possible. 

Without further ado, let’s dive into the essential cheese knives that all cheese entertainers need. With each knife, we’ll give you a short description and examples of cheeses that you can use them with.  

1. Chef’s Knife

While the chef’s knife obviously isn’t specifically a cheese knife, it is still a must for cheese lovers. Indeed, it is the perfect tool for portioning pressed cheeses with semi-hard to hard textures before serving.

Having said that, you will not want to use the chef’s knife on your cheese board itself. There are many different types of cheeses that you can prep using this knife and some great examples are Emmentaler, Manchego, Cheddar and Raclette. 

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2. Parm Knife (Tagliagrana)

The Tagliagrana is an Italian tear drop or almond-shaped knife that has a very sharp pointy edge. As you’ve probably guessed, the aptly named Parm knife is the ultimate knife for stabbing hard cheeses and breaking off chunks.

Due to its compact size, it is a great knife to have on your cheese platter if you’re serving the likes of Parmigiano Reggiano, Grana Padano, Mimolette or Gouda. 

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3. Open Blade Knife (Lame Ajourée)

This particular cheese knife takes aesthetics and functionality to the next level! You will definitely bring an air of sophistication to your cheese board by presenting an open blade knife with your cheeses. But even more importantly, this knife is designed to cut soft cheeses without sticking to them.

Indeed, the holes in the blade minimise the surface area of contact with the paste of the cheese. You can use an open blade knife to cut just about any soft cheese. And some great examples are Camembert, Mozzarella, Roquefort and Epoisses. 

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4. Flat Cheese Knife (Chisel Knife)

Also known as a chisel knife, the flat cheese knife is another great cheese board knife. The unique shape and size of this cheese knife allows the user to hold the handle in one hand and cut firm cheeses by bringing down the blade in a vertical motion.

The types of cheeses you can use this knife with will be firm but not quite as hard as the ones you cut with a Tagliagrana. Some examples include Manchego, Provolone, Gouda and Asiago. 

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5. Cheese Spreader

Some cheeses are simply too soft to cut with a sharp knife. And that is exactly why you need a cheese spreader as part of your knife collection. This blue edged knife is very similar to a butter knife and you will use it in a very similar manner.

The cheese spreader will help you spread Cream Cheese or Fresh Chèvre on a bagel or toast. And also, soft washed rind cheeses like Mont d’Or or Epoisses onto a piece of warm crunchy baguette.  

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6. Pronged Cheese Knife (Couteau à Double Pointe)

At number 6 on our list, we find the first dual purpose cheese knife. Indeed, the pronged cheese knife serves both as a cutting tool and also a picking device for serving or eating cheese. Some of its best features are its sharp and narrow blade (can cut through even semi-hard pressed cheeses) and the two little prongs that almost function like a fork.

You will probably use a different knife for your soft cheeses but the pronged cheese knife is great for cheeses with a semi-firm texture such as Gruyère, Havarti, Comté and Stilton. 

BUY NOW: Laguiole French Cheese Knife Set of 3 – Spreader, Pronged & Cleaver →

7. Cheese Harp (Lyre)

We all love a pristine smooth surface on the cheeses we serve right? Well, while the chef’s knife is a great tool for prepping firm cheeses, it is likely to damage the surface of softer cheeses. And that is exactly why you need a cheese harp.

This specialty tool comes with a very thin wire that will cut right through soft cheeses such as Bûche de Chèvre, Mozzarella, Roquefort and Robiola. Subsequently, you will be able to present your soft and semi-soft cheeses at their aesthetic best on your cheese board. 

8. Slim Blade Cheese Knife (Couteau à Longue et Fine Lame)

Speaking of soft cheeses, the slim blade knife is a great alternative to the open blade knife. Despite their very different designs, both knives excel at cutting soft oozy cheeses because of their small surface area.

One additional feature with the slim blade knife though is the offset between the handle and the blade. This allows you to cut all the way through to the bottom of the cheese without having to lift it up. Using the slim blade knife, you can cut cheeses such as Gorgonzola Dolce, Stinking Bishop, Brillat-Savarin and Taleggio. 

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9. Narrow Plane Knife

While this particular knife is quite similar to the flat cheese knife, it does have one feature that distinguishes it. Most narrow plane knives will have a sharp edge along the long side of the blade.

Thanks to this design, you can use it both as a chipping tool and also as a hand-held knife to cut small pieces of cheese. Examples of cheeses you can cut with a narrow plane knife include Jarlsberg, Cheddar, Gruyère and Edam. 

BUY NOW: Cheese Knife Set of 6 Including Tagliagrana, Flat Cheese Knife & Narrow Plane Knife →

10. Cheese Cleaver

How’s this for a statement knife! The cheese cleaver will allow you to cut through cheeses with semi-hard to hard textures. But one point of difference between this knife and the Tagliagrana and Flat Cheese Knife is the width of the blade.

Due to its extra wide blade, the cleaver is the best knife to cut through thick blocks of cheese. You can use your cheese cleaver to cut the likes of Emmental de Savoie, Beaufort, Cheddar and Colby. 

BUY NOW: Laguiole French Cheese Knife Set of 3 – Spreader, Pronged & Cleaver →

11. Cheese Grater

While it might seem a bit basic compared to some of the knives we’ve discussed so far, the humble cheese grater is an absolute must for any cheese lover. Of course, you won’t be using this “knife” when presenting cheese on a board or plate.

But it is nevertheless an essential tool when cooking with cheese. Whether you’re making pizza, lasagne or Mac N Cheese, you will want to freshly grate your cheese just before cooking. And some great cheeses you can use this tool on include Parmigiano Reggiano, Pecorino, Cheddar and Comté. 

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12. Cheese Plane

Some cheeses need to be served in very thin slices. The reasons for this might include melting or maximising the surface area of contact for organoleptic reasons (aroma and taste). And even the most skilled chef cannot cut a slice of cheese as thinly as a cheese plane will.

Moreover, this knife will allow you to give samples of cheese from a cut wheel or block to your guests to taste. You can use your cheese plane with cheeses such as Ossau-Iraty, Fontina, Gjetost and Gouda. 

BUY NOW: Boska stainless steel multi-functional cheese plane → 

13. Girolle

Finally, the last knife on our list is also the most indulgent one of them all! Without a doubt, this is the only knife that was actually designed for one (yes, only one) cheese by the Swiss. The cheese we’re referring to is, of course, Tête de Moine. And the Girolle is the best way to serve this raw milk pressed cheese.

Other than the show-stopping aesthetics of a cheese flower, the Girolle also maximises the surface area of the cheese for a heightened sensorial experience. Some other cheeses you can turn into flowers using a Girolle include Tomme de Chèvre, Petit Basque and Pecorino. 

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Conclusion: You can never have too many cheese knives

Thank you for reading our post on the essential cheese knives that all cheese lovers need. As you can see, there are many different varieties of knives, and they all serve a purpose. A couple of serving tools worthy of mention are the cheese fork and cheese spoon. But since they are not technically knives, we didn’t include them in this list. 

Now that you know which cheese knives to use, you are ready to learn how to cut different types of cheese. You can find our complete guide to cutting cheese in this post here.

What are your go-to cheese knives when serving cheese? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Essential Cheese Knives (& What Cheeses To Cut With Them) appeared first on Cheese Scientist.