All of the cheese questions that serial_dater has been asking has led me to wonder about something. With most any cheese "knife set" there are multiple knives. Often, I am unsure which to use.

So, how does one properly cut the cheese?

Pull my finger. That is the answer you were looking for, isn't it?

No, no. Pulling your finger isn't the problem, it's cutting your finger that should always be a concern.

The wire slicer does a good job for hard or medium-hard cheeses. But it's useless for a runny brie. In fact, you should probably never cut the cheese if you're runny, but just use a spreader to distribute it evenly.

Though nothing says class like a wooden cheese cutter, especially if it's beechwood. However, if hygiene is what counts, you'd probably want to go with stainless steel, which is known to be odor-free and resists molds.

Cutting the cheese is an excellent topic, DnV'sDad. This one should generate a lot of buzz.

At my age I prefer to cut the cheese very carefully.

quote:

At my age I prefer to cut the cheese very carefully.

Speaking as one of your friends, we all wish you greater success in this endeavour than you have ever had before.

I cut the cheese a lot more than I used to.

First you pull the sheets over your wife’s head and then……otherwise know as the dutch oven.

quote:

Originally posted by GlennK:
First you pull the sheets over your wife’s head and then……otherwise know as the dutch oven.

Dutch oven That's a good one. Never heard of that term before.

I am literally crying from this thread....

quote:

Originally posted by GlennK:
First you pull the sheets over your wife’s head and then……otherwise know as the dutch oven.

Yes, the Dutch Oven is effective, but for immediate, concentrated impact try the Buttercup.

Now for my other interpretation of the question...CUTCO Cutlery makes a great cheese knife.

quote:

Originally posted by Seaquam:
However, if hygiene is what counts, you'd probably want to go with stainless steel, which is known to be odor-free and resists molds.

Thanks for the links Seaquam. I didn't realize that cutting the cheese could be odor free.

quote:

Originally posted by wineismylife:
At my age I prefer to cut the cheese very carefully.

Hopefully nobody was cutting any cheese in Seattle during the cab ride. That could have been dangerous....

My favorite is from my baseball days - the crop duster.

I just let 'er rip.

Sharp knife, cut when cold.

Is the cheese hard or soft? If soft/ runny characteristics have been observed recently, one should be extremely careful when cutting.

Ahem. I guess this is the appropriate thread to ask this question.
I go through about 2-3 wire cheese slicers a year. Can anyone recommend a quality brand where the wire doesn't snap or become unfixably loose after a month or two?

I like the device that goes along with 'Tête de moine' cheese. The resulting roses are very decorative and the cheese is among the very best i know.
Tête de moine

quote:

Originally posted by MoselleLuxemburg:
I like the device that goes along with 'Tête de moine' cheese. The resulting roses are very decorative

I knew someone who thought their cheese smelled like roses.

quote:

Originally posted by wineismylife:
At my age I prefer to cut the cheese very carefully.

As the adage goes....

"Never trust a fart"

I find cutting the cheese and wine go hand in hand.

quote:

Originally posted by wineismylife:
At my age I prefer to cut the cheese very carefully.

WIML, are you saying that you`re beginning to think of yourself as an `old fart`?

Beginning? All I have to do is get out of bed in the morning to remember.

Try going to a yoga retreat and eating high fibre vegetarian food for a few days. You will have no problems at all.

quote:

Originally posted by sourgrapes:
Try going to a yoga retreat and eating high fibre vegetarian food for a few days. You will have no problems at all.

Retreat? Sounds like torture to me.