It is always a distressing sight to see a carefully-arranged piece of cheese, like Spanish manchego, being chopped into an uneven shape. Quite often, the guests themselves are to blame as they aren't mindful when they cut the cheese, but sometimes, the problem lies in the knife used. To get the neatest slices, it is important to pick a utensil that is suitable to the texture of the cheese.
Every fine hard cheese knife is distinguished by a coped tip, flat cutting edge, and etched sides; the low tip ensures clean puncturing and slicing; the full, flat cutting surface provides an even steel spread for super smooth cutting, while the etching prevents cheese from sticking, ragging, and pulling the blade off course. A usually offset handle allows forceful downward entry into a wheel without fear of jamming Your knuckles against the cutting board For even slicing, the best blade should be slightly longer than the average diameter of the cheese you intend to cut. The blades range from 4 to 12 inches long, and for house- hold use the smallest size suits most needs. Cheese knives used commercially-those with blades longer than 12 inches and comparably deeper are also available with two handles. Both styles are most often manufactured in stainless and high-carbon stainless steels.
Established more than a century ago by settlers from Germany and Italy with a heritage of making the finest-quality German cutlery, Mundial is now based in Brazil and is one of the biggest producers of professional knives. Over the years, the company has developed into a world-renowned leader in the production of knives, cookware, tableware, and other items. As a premier cutlery maker, Mundial is devoted to providing the most durable knives in the marketplace, as well as the most creative knife designs seen around the world.
No blade can crack open a wheel, or drum, of Pecorino or prize a morsel from a large piece of Parmesan quite like this sharply tipped, leaf. shaped blade. Conventional blades work against the close grains of these dry cheeses and crumble rather than cut them. The Parmesan knife's sharp tip pierces into a hard wheel while its gradient cutting edges, which ex- tend two inches up its flared sides, allow for enough penetration so that the broad blade can then be twisted to break the cheese cleanly apart along its natural grain. The most utilitarian Parmesan knife blade measures nearly 5 inches long. A smaller, more decorative one is also available, and both are manufactured in stainless steel.
Gorgonzola and 8ilton rank among the world's most luxurious cheeses, but the marbleization that helps to create the unique spicy/sharp flavors and velvety/rough textures in these well aged blue cheeses frustrates the server who tries to cut them with an inappropriate blade. Crumbling won't occur, however, when a rigid, medium length, broad, blunt-edged Gorgonzola knife is used. It's strong enough to dig down into a semisoft wheel and wide and dull to act as a wedge, splitting the cheese apart according to its veining for intact servings. A Gorgonzola knife blade is nearly 6 inches long and expands from a 3/4 inch base to a 4 1/2 inch edge.
Spreadable Cheese Knife
Cheeses such as Taleggio, Gorgonzola, Epoisses and Torta del Casar are usually too soft to require a knife for spreading, so a flat, wide spatula is called for to spread the cheese over a cracker. Having a spreading knife or two at hand is a great idea, as they are inexpensive and their decorative handles (which can sometimes be a bit out there) will liven up any cheese board. If you don't have a spreader, a butter knife will do the job.
To properly cut soft cheeses, such as fresh chèvre and not overly mature Brie, a knife won't so a cheese board. The best choice is a simple one, with a metal rod that has uffice - it will merely mash the cheese. Thus, the ideal instrument to use is a cheese wire, not one that has a roller at its back.
A wide range of cheeses, such as Cheddar, Havarti, Monterey Jack, Jarlsberg, and Gouda, belong to this category. As these cheeses are moderately moist, they stick to the knife when cut. To avoid this, it is best to use a knife with a slim, slim blade or a skeleton knife with large holes in the blade and a straight edge, not a serrated one. If no other option is available, a filleting or boning knife can also be used to cut these softer cheeses.
For harder cheeses such as manchego, Cantal, or Gruyère, you'll need a bigger, heavier knife for extra strength and control. To cut slices or cubes in the kitchen, a chef's knife is the perfect tool. Place one hand on the tip of the knife to help guide it through. If you're displaying the cheese for guests, use a mini-cleaver-shaped knife or any knife with a wider and sturdier blade.
When grating hard cheeses like Parmigiano-Reggiano and pecorino, you need to use a sturdy teardrop-shaped or flat-edged blade to cut them into chunks. If you don't have a Parmesan knife, then you can use the thicker heel (not the delicate tip) of a European-style chef's knife.
Mundial Knife Catalog
Mundial, which has its roots in the German cutlery industry and is now located in Brazil, has been around for more than a century. It has developed to become a global leader in the production of professional knives, as well as pots and pans, tableware, and more. As the top cutlery manufacturer, we take pride in offering the highest standard of long-lasting knives, as well as some of the sharpest knife designs ever seen.