Stanley Rogers have a super cool range of cheese knives that you might not have seen yet….and YES the right knife, for the right cheese, is the go.
By having the correct cheese knife you can prevent the hospitality blunders of messy, sticky, awkward, flying across the room cheese moments.
Never had that problem? Don’t read on.
Soft & Creamy Cheese #50762
Use for creamy cheeses such as Brie and Camembert.
The long, thin and flat blade of this knife allows you to slice through the gooey cheese with ease.
Soft and Semi-Soft Cheese #50763
Use for soft cheeses such Fontina or Provolone.
The hole in the blade prevents the cheese sticking to the knife allowing you to slice through these cheeses cleanly.
Firm & Semi Firm Cheese #50783
Use for cheeses such as Aged Cheddar or Blue Cheese
The wide, fat blade is perfect for crumbly or semi firm cheeses as it cuts firmly and provides a stable platform to transfer the cheese to the cracker… and then into your mouth!
Hard and Extra Hard Cheese #50764
Use for hard cheeses such as Parmesan or Pecorino
The sharp arched blade gives leverage to wrestle that cheese from the block and onto the plate or platter.
Cheeses are seldom laid out without a few other snacking options such as fruit, condiments, meats and crackers. The spreader, with its rounded blade is perfect for quince, pate or cream cheese. You may need a few of these.
Hope you feel more in the know.
If you want to see the stainless steel alternatives and gorgeous serving boards in our Stanley Rogers catalogue click here