How to Identify (and use!) Your Cheese Knives
Maybe this is something I missed in high school... but am I the only one that didn't have a clue which cheese knife went with each cheese? Let's be honest, most utensils that we own are purely bought judged by their looks (so vein). I don't care which we need for our favorite cheeses, I just know I need them all. I got this marble set at Pottery Barn and it came with something I had never seen... a guide that shared what each was for. WHAT?! So I wanted to share that knowledge with you. Slash, it also gave me an excuse for ANOTHER night of wine and cheese;)
Wide spade- made for slicing firm/semi-firm cheese like Asiago and Manchego
Fork- this is just used to pick up pieces of hard cheeses like Parmesan (I have hands, so pretty sure I won't be using this one)
Spike- used for scraping hard cheese or breaking off the crumbly varieties.
Pronged- deemed the "classic", best for firm or hard as it has a serrated edge AND the pronged tip for serving. Use this with your basics like Gouda, Cheddar and Gruyere.
Well, I feel a little smarter, do you? I also feel like there are a hundred other kitchen tools I am probably using wrong now... do you guys have any that keep you guessing?
Knives- Pottery Barn
Napkins- Pottery Barn
Glasses- Karen Walker
Table and glassware courtesy of The Ace ;)