Tools of the trade…

Hello Fellow Travelers!

Image courtesy of Vinepair

Ah, my online subscriptions…just like little Christmas presents! I can always count on two or three coming in every month that will peak my interest…

A few weeks ago, one of these popped into my inbox from Vinepair. The article was on “A Guide to Cheese Knives” which was a good article and helps the average reader understand the proper tool for a selected cheese. But just like pairing wine and cheese, you can always choose any knife (or wine) you want…you just may not get the best results…or, you may understand why one is better than another. This article got me to thinking about my own collection of cheese knives and serving tools. So, I thought that I would share just some of my collection, and discuss some of the more interesting ones…

Raclette Grill (#1) – As I mentioned in my 12.23.19 post, I purchased my grill in 1997 after enjoying my first Raclette dinner. The grills can come in all sizes: 1, 2, 4, 6, and 8 persons. Why eight? More cheese = more friends!

Käse Hobel (#2) – two sizes shown here. These are essentially planes (just like a wood plane), except on the large one, you push the cheese across it to get perfect cheese curls. This tool was really designed for harder cheeses like Sbrinz AOC from Switzerland.

Cheese Wire (#3) – This is the workhorse of my collection. The Handee Cheese Cutter made by Digby & Nelson Ltd. in England, was the original board that I was trained on. Using 30mm and 90mm wires, it can perfectly cut through most cheeses…Including 40# blocks of cheddar, as well as a scored wheel of Parmigiano-Reggiano.

KÄSE HOBEL

Fondue Pot (#4) – This is one of two I own. One has a precise temperature setting, and this one only has one. These are invaluable and I love both of them!

Cheese Iron (#5) – Also known as “Cheese Triers” in the States, or “Une Sonde” in France, these come in all dimensions and lengths. They are used to check the interior of the cheese without cutting in to the rind. Once the “Affineur” or “Finisher” pulls a core sample from the cheeses, they are able to evaluate it, then the plug is returned into the cheese so it can continue aging properly.

Italian Cheese Set (#6) – These are primarily used for scoring, then splitting large wheels of Parmigiano-Reggiano or Grana Padano, which have a hard rind. The “hook-shaped” knife is used to score the desired cut into the rind, then the “Taggliagrana” (tear shaped knives on either end) are used to drive down into the cheese. Lastly, the longer knives are used as wedges to split the cheese in two.

Girolle (#7) – One of my earliest purchases, this specialized cheese tool was really designed for one cheese in mind – Tete de Moine. The small wheel of Tete de Moine is forced down over the center pin until the pin pokes through the wheel. Then the blade and handle are placed over the pin so that it can drag along the top of the wheel, producing some “florettes”, or edible ribbons of cheese. Want to really impress your friends?....Try out the Choco Curler from the wizards at Boska® and make dessert magic!

Cheese Harps (#8) – Perfect hand-held small wires, whenever the cheese is more fragile and needs a delicate touch (like for goat Chevre)

Skeleton Knife (#9) – Perfect for cutting softer cheeses like brie, as the cheese will not stick to the knife because of the reduced surface area of the blade.

Roquefort Knife (#10) – Especially design to cut through the small wheels of Roquefort Blue Cheese.

Stilton Spoon (#11) – A specialty serving tool that could be found in many early silverware sets from Great Britain, this modern classic is designed to help one dig down into the wheel to serve to guests.

Spreader (#12) – Used for just about any softer cheese…like Gorgonzola Dolce!

Fork-Tipped Knife (#13) – This classic designed knife has been around for 100 years, but its design is perfect for cutting (knife), then serving (fork). The fork is also good for stealing cheese off other people’s plate while they are not looking.

Cheese Plane (#14) and hand held Cheese Wire (#15) – Both Scandinavian in design, these are used to plane, or wire, a personal sized portion from a block of cheese. 

Cheese Shaver (#16) – First featured in my blog post of 7.29.19, this little hand held planer is perfect for harder cheeses like Belper Knolle. Purchased in Switzerland in 2011. 

Of all of the cheese tools I own, my favorites are produced by Boska®. They are by far, the leader in cheese serving tools industry. They create tools to cut, serve, and inspire. Their designs are simple, clean, and quality built (which is refreshing to say in this day and age of mass produced items).

When you learn of Boska’s humble beginnings, it’s easy to understand why they are the leader in this field. Boska started in the town of Bodegraven, Holland in 1896 by Willem Bos. Willem, a blacksmith by trade, wanted to create something that could better reflect his local community (which was at the heart of the Dutch cheese making community near the famous town of Gouda). In those early days, Willem developed professional tools to handle cheese.  

Martijn Bos, image courtesy of Boska®

With quality production came growth. As the company continued to expand, Willem’s son, Jan Bos, and grandson, Joop Bos, joined the family business which would become known as “Bos Kaasgereedschappen” (Dutch for “Bos Cheese Tools”). Martijn Bos, current President and Chief Cheese Officer for Boska, acquired the company from his father Joop Bos in 2002. The name was changed to Boska Holland to better reflect the heritage of their homeland.

Quality and innovative design are key to the success of Boska Holland, a fact that is proved by the six Red Dot Design Awards that they have won to date. Boska Holland’s high-quality cheese accessories is now available in 90 different countries.

Any good craftsman counts on quality tools to get the job done…I count on mine every week. Especially this week!...Packing them up now for my next adventure!!

Until next week,

Trevor