What knives for his cheese board? (Part 2/3)

duchess milouin

Depending on the cheeses present, often a classic double-edged knife and a hatchet are not enough...

3/ The chisel (almond-shaped): It is the ideal accessory for old hard cheeses (Comté, Beaufort, Edam), extra-hard or crumbly (Parmesan, Pecorino, Sbrinz, etc.)

4/ The lyre (the flexible metal wire held by a hoop) It is used to cut moist and quite crumbly cheeses (Roquefort, blue cheese, goat cheese); it allows precise cutting and thin slices.