Frequently asked questions
What are the different types of cheese knives?
A perforated blade for soft cheeses, a long, rigid blade for pressed cheeses, a wire or lyre for blue cheeses. For a cheese board, a versatile serving knife is enough in most cases.
Why do cheese knives have holes?
The holes reduce the contact surface: soft or creamy cheese no longer sticks to the blade and the slice comes away cleanly.
Where does the cheese knife go?
On the cheese board, not on the plate. Ideally, one knife per family of cheeses, so flavours don’t mix from one cheese to the next.
Which knife for Ossau-Iraty?
It is a firm pressed cheese: a long blade cuts clean slices. Choose the large Mizpira (13 cm blade) or the Artzaina (10.5 cm blade).
How do I care for a cheese knife with a wooden handle?
Hand wash in lukewarm water and dry immediately. Never put it in the dishwasher: heat and prolonged moisture work the wood. From time to time, feed the handle with a drop of vegetable oil.
