We're not going to tackle the question of when to serve the cheese - before dinner (North America) or after dinner (Europe). This is simply a tutorial in which knife to use when.
Why are we running this, you ask? Because I need a reminder, and figured you might, too.
In this 'classic' set, we have, from left to right:
- The knife with holes for soft cheese
- The knife with two prongs for hard cheese
- The short, strong knife for Parmesan
In this more extensive set, we have, from left to right:
- A fork for serving cheese
- A wide knife for very hard cheese
- A thin knife for semi-soft cheese
- A curved spreader for soft cheese
- A half-heart knife for hard cheese
But what about the question: Does each kind of cheese require its own knife? The answer is yes, ideally. But realistically, similar cheeses can share a knife if necessary.
I'm clear. I hope you're clear, too.
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