Italian Cheese Knives
As someone who loathes a cheese board situation that is far too tidy, I instead serve my daily cheese (yes, daily) using these perfecty sized cheese knives. The shovel-shaped one is perhaps my favorite to dig into a hardened Parmesan Reggiano, it creates beautiful natural edges and crumbles with ease. You’ll soon find a cheese for each utensil. Perhaps the fork can stick into a newly opened wedge of Pecorino Romano (another delightful dry cheese, though not usually as dense as it’s Parmesan cousin), breaking off bite size pieces that look far better than anything with straight edges. The knife, of course, can be reserved for a soft goat cheese, maybe even a bit warmed with a drizzle of miele and crumbled walnut pieces. Almost every meal in our home includes a small cutting board laden with at least one cheese - and each time, the perfect cheese tool is set beside it. It’s a small, honest pleasure. I’ll take it.
Crafted in Italy from premium beechwood and stainless steel, offering both durability and elegance. Hand wash only.
As someone who loathes a cheese board situation that is far too tidy, I instead serve my daily cheese (yes, daily) using these perfecty sized cheese knives. The shovel-shaped one is perhaps my favorite to dig into a hardened Parmesan Reggiano, it creates beautiful natural edges and crumbles with ease. You’ll soon find a cheese for each utensil. Perhaps the fork can stick into a newly opened wedge of Pecorino Romano (another delightful dry cheese, though not usually as dense as it’s Parmesan cousin), breaking off bite size pieces that look far better than anything with straight edges. The knife, of course, can be reserved for a soft goat cheese, maybe even a bit warmed with a drizzle of miele and crumbled walnut pieces. Almost every meal in our home includes a small cutting board laden with at least one cheese - and each time, the perfect cheese tool is set beside it. It’s a small, honest pleasure. I’ll take it.
Crafted in Italy from premium beechwood and stainless steel, offering both durability and elegance. Hand wash only.
As someone who loathes a cheese board situation that is far too tidy, I instead serve my daily cheese (yes, daily) using these perfecty sized cheese knives. The shovel-shaped one is perhaps my favorite to dig into a hardened Parmesan Reggiano, it creates beautiful natural edges and crumbles with ease. You’ll soon find a cheese for each utensil. Perhaps the fork can stick into a newly opened wedge of Pecorino Romano (another delightful dry cheese, though not usually as dense as it’s Parmesan cousin), breaking off bite size pieces that look far better than anything with straight edges. The knife, of course, can be reserved for a soft goat cheese, maybe even a bit warmed with a drizzle of miele and crumbled walnut pieces. Almost every meal in our home includes a small cutting board laden with at least one cheese - and each time, the perfect cheese tool is set beside it. It’s a small, honest pleasure. I’ll take it.
Crafted in Italy from premium beechwood and stainless steel, offering both durability and elegance. Hand wash only.
