CHEESE SLICER

What is it for? Almost every cheese has its own knife... To ensure a clean cut, avoid mixing cheeses and stop cheese sticking to the blade, several knives are recommended: ideally three. They should be chosen according to the consistency, texture and maturity of the cheese. Soft flowery-rind cheese, longer-matured hard cheese, crumbly cheese, moist cheese...each needs a specific knife. The cheese slicer is used to scrape hard and long thin blocks, such as abondance, beaufort and mimolette, into thin slices. Knife with stainless-steel blade and ABS handle. Ideal for scraping and slicing thin slices of a hard cheese.