On the tip of the knife

Each different type of cheese should be cut in a particular way, for cheese gourmets demand just the right amount of flavours, smells, paste and rind.
The choice of cheese knife is therefore important, because the cheese must be cut in such a way as to distribute the aromas and flavours through all the cut parts as evenly as possible.
It is thus recommended that each individual type of cheese should be cut in a different way and with a different instrument, according to the shape, the consistency of the paste and the thickness of the rind.
Cheeses with a very delicate paste, such as Zigher or Schiz should be cut with steel wire, or with knives with an offset blade or long, sword-shaped cheese knives with a blade of approximately 40 cm in length and 1-2 cm in height, so that the paste of the cheese does not stick to the back of the blade.
Medium to hard consistency cheeses should be cut with a fairly thick knife about 40cm long; for large, uncut wheels of cheese, a two-handled knife sharpened all the way along the blade should be used.
Very mature cheeses and Grana cheeses should not be cut; they should be broken with the appropriate, specific instruments, following a very elaborate procedure.
Finally, round or square cheeses should be cut like a cake, into triangular pieces, starting out from the centre of the piece; parallelepiped or cylindrical cheeses should be cut into slices.
Small cheeses should be left whole or halved.

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