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Cheese knives from the preparation and service

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Knives for cutting the cheese

Nobody doubts that a perfect cut is indispensable if you want to fully enjoy any course.
But I was surprised that cheese cutting could become the focus of such passion as
Architect Marco Parenti shows in his book “De arte resecandi casei”.
It is not just appearance, good taste or etiquette which demand a proper way of cutting cheese.
It is also the need to cut it rationally, in order to enjoy the taste properly. The reason is simple, clear, but little known.
Most kinds of cheese taste differently depending on the point you take.
In other words, the taste of cheese is different at the core of a cheese wheel and at the edge, especially near the rind.
If you want to enjoy every nuance of the flavour of a piece of cheese, you have to cut it in a way which is
fully representative of every hue of flavour and smell.
This requires suitable tools: knives which Tradition has perfected through time, shaping them to fit the texture,
size and shape of the countless kinds of cheese which Italy has always been producing.


Italiani choose the handle:
 

Cerimonia dei formaggi choose the handle:
Coltello paste dure - manico plastica rossa
Coltello paste dure - manico bosso
Cerimonia dei formaggi. coltello paste dure e semidure manico plastica avorio
Cerimonia dei formaggi. coltello paste dure e semidure manico plastica rossa
Cerimonia dei formaggi. coltello paste dure e semidure manico cornotech
Lucite handle: Red

Boxwood handle

Lucire handle: White

Lucite handle: Red

Acetal handle: Cornotech


Cinque amici choose the handle:

Piccoli Italiani choose the handle:
Cinque amici coltello paste dure e semidure manico plastica nera
Coltello a cuore manico ulivo
Lucite handle: Black

Olive wood handle

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