Parties really change as you enter you late 20s and early 30s. What was once a "primer" get together before heading downtown is now a cocktail soiree at a friend's place or backyard barbecue. Chances are, by this stage in your life, you've attended at least one Wednesday night wine and cheese date and thought to yourself, "what are these tiny knives for, again?"
Thankfully, Lauren at A Faublous Fete handled all the guesswork for us. We gifted her one of our diamond-shaped charcuterie boards and she supplied the rest, including prosecco, cheese and a complete breakdown of how to identify and use your cheese knives.
- Wide Spade: Made for slicing firm/semi-firm cheese like Asiago and Manchego.
- Fork: Use this to pick up chunks of hard cheeses like Parmesan. (Aka, stop being a cave woman and using your hands.)
- Spike: Used for scraping hard cheese or breaking off the crumbly varieties.
- Pronged: Deemed the "classic", best for firm or hard cheese as it has a serrated edge AND the pronged tip for serving. Use this with your basics like Gouda, Cheddar and Gruyere.
This National Cheese Lover's Day (Jan. 20th), celebrate like the pros and bust out your cheese knives with pride. Then show off your new-found utensil knowledge as you cut the cheese with your favorite glass of red wine.