A charcuterie board of any size is going to cost you a pretty penny to put together even if none of the cheeses you’ve chosen are anything special like Caciocavallo Podolico. But let’s say you’ve just spent a hundred bucks to assemble a bunch of cheeses each with its own unique flavor profile. You’ve even made sure to add the perfect accompaniments: crunchy crackers sweet fruit and maybe even a drizzle of honey or a sprinkle of nuts. But after all the effort and money you’ve spent your fancy cheese board could still be ruined by one simple mistake: using the same knife for all of the cheeses.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Brian Lagerstrom | 2021-12-13 17:00:23 |  126,182 Views |
My perfect CHEESE BOARD!
Cutting multiple cheeses with the same knife can lead to cross-contamination as bits of cheese from one slice can stick to the knife and transfer to the other slice. And just as you wouldn’t mix a bold cabernet with a delicate pinot grigio you don’t want to mix the flavors of your cheeses.
For example when you cut through a piece of Gorgonzola a few crumbs of its distinctive earthy flavor will cling to the knife. And when you use that same knife to cut a young Gruyere with its milder sweeter flavor the lingering flavor of the Gorgonzola can carry over and cover up the unique flavors of the Gruyere that you want to taste. Before you know it it’s frustratingly difficult to tell one cheese from the other and your cheese board is gone.
The solution is simple and you probably guessed it: use a separate knife for each type of cheese on your post-dinner cheese board. But having more knives isn’t just to keep flavors from mixing. Having different knives designed for different cheese textures also makes it easier to portion and serve.
