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Post by wallycat on Jan 26, 2017 20:21:47 GMT -5
I have a basic one that makes slivers....
was reading about Parmesan knives and wondered if anyone really "needs" it.
What is your cheese-knife collection.
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Post by soupandstew on Jan 27, 2017 0:09:36 GMT -5
DH bought a Cutco "cheese" knife several years ago. It has openings along the blade which do allow sticky, solid cheeses like Cheddar to release easier. When I Googled "Parmesan knives", it looked like they were focused on a harder, drier cheese. If you serve a lot of this type and texture, it could be a good thing for you.
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cafelatte
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Post by cafelatte on Jan 27, 2017 8:19:01 GMT -5
I recently bought a 3 pc set at HomeGoods for about $15 since I didn't want to spend a lot of money. They work well but haven't used them all that much. They are labeled for soft, crumbly and hard cheeses. I had a cheese slicer ( a marble slab with a wire) and that broke, and I also have a different cheese slicer from Pampered as well as other odd knives. I'm not sure what a Parmesan knife is, but I assume the hard cheese knife works for that. Hope that helps.
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Post by swedishcook on Jan 27, 2017 16:35:31 GMT -5
We have what is called a cheese plane (invented by a Norwegian carpenter) to slice cheese type Gouda for open faced sandwiches. For softer cheese like Brie or even some types of blue cheese a butter spreader works. A serrated knife is good to cut harder cheese into pieces. No matching sets of any kind. A good cheese plane can be tricky to find. So many models are not sharp enough.
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Post by wallycat on Jan 29, 2017 11:41:19 GMT -5
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Post by swedishcook on Jan 29, 2017 16:54:59 GMT -5
Caveat: my two cheese planes were purchased in Scandinavia. One says Fiskars (Finnish company). Only their model for soft cheese can be found here. This link is showing approximately what mine looks like. www.finlandquality.com/en/flatware/971-fiskars-cheese-slicer-for-hard-cheese-6424002001867.htmlMy best advice is to buy where you can hold it in your hand and test that the blade is razor sharp. Over the years I had to toss several that turned semi hard cheese into mush - and purchasing a cheese plane in Scandinavia is no guarantee  A sturdy handle not made of wood and an opening across that's wide - not just a small opening in the middle - would be helpful. They now sell sets for hard cheese (what I would call normal style) and soft cheese (with only half a blade). Are they trying to make more money??? To answer your question on the other thread, I pulled the Machengo straight from the fridge to test removing rind. That's a cheese I have only used for grating. For several of my recipes I have specifically written a note to use aged Machengo. Hope this can help you. ETA: Checked reviews on Amazon for the Bosca slicers. The Milano got rave reviews |
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Post by wallycat on Feb 3, 2017 17:37:13 GMT -5
I just posted on my wax-removal thread to thank you! I have a cheapie (made in china) cheese plane I never even realized I had it is so old and tried it on the wax (cheese was out for about 10-15 minutes)....GENIUS! Thank you, thank you, THANK YOU!
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Post by swedishcook on Feb 3, 2017 23:42:09 GMT -5
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Post by wallycat on Feb 4, 2017 11:21:55 GMT -5
I have become Swedish obsessed for a year or two now. I have no idea why. I used to fantasize about going to Tuscany, and now, all I can think about is going to Sweden. I've watched every Danish, Swedish, ...nordic netflix show I can find. DH balks at ever moving there (no language skills) but I could easily see myself there! Loved the link!
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