Foray in du Fromage: Types of Cheese Knives and How to Use Them
The five cheese knife types covered in this guide are soft cheese knives, spreaders, pronged knives, cheese chisels, and Parmesan knives. Choose yours based on the cheese’s texture, from creamy and spreadable to firm and granular.
Ever received a mysterious assortment of tiny cutlery as a housewarming or wedding gift? Chances are, it’s a set of cheese knives, not tiny lobster forks. We’re no kaiser of käse, but we know a thing or two about charcuterie boards. Let’s break down which knife does what so you can pour the wine and cut the cheese!
Cheese Knife Types at a Glance
Match the knife to the cheese’s texture: use an open-blade knife for soft cheese, a spreader for creamy cheese, a pronged knife for slicing and serving, and a chisel or Parmesan knife for firmer cheeses. Texture varies with age and temperature, so use the examples below as a starting point.
| Knife type | Best use | Example cheeses |
|---|---|---|
| Soft cheese knife | Slice soft cheeses with less blade contact | Brie, Camembert, fresh mozzarella |
| Spatula or cheese spreader | Scoop and spread creamy cheeses | Cream cheese, ricotta, Boursin |
| Pronged cheese knife | Slice semi-soft to semi-hard cheese, then lift pieces with the tip | Havarti, Monterey Jack, young cheddar |
| Flat cheese knife or chisel | Press down through firm cheese to portion pieces | Aged Gouda, cheddar, Gruyère |
| Parmesan knife | Break hard, granular cheese into irregular chunks | Parmesan, Grana Padano, aged Pecorino Romano |
Knives for Soft Cheeses
Name: Soft Cheese Knife
Alias: Open Work Blade Knife
Characteristics: Holes in the blade; may have prongs at the tip, but not always.
Behind the Design: The holes reduce the surface area of the blade, helping soft cheeses release more easily.
Best for: Brie, Camembert, fresh Mozzarella, Chèvre, Feta, or Gorgonzola.
How to use it: Place the cheese on a stable board and slice gently with the cutting edge. Wipe the blade between cuts if cheese builds up; the openings help reduce sticking but do not eliminate it.
Name: Spatula Cheese Knife
Alias: Cheese Spreader Knife
Characteristics: Thin flexible blade with no sharp or serrated edges
Behind the Design: The flat smooth blade makes spreading soft cheeses onto crackers or baguettes a dream
Best for: Boursin, Cream Cheese, Robiola, Ricotta, Brie, or Camembert.
How to use it: Scoop a small amount of soft cheese with the flat blade, then spread it onto bread or a cracker. Use it for spreading rather than forcing it through a firm block of cheese.
Knives for Semi-Soft to Semi-Hard Cheeses
Name: Pronged Cheese Knife
Alias: Fork Tipped Spear Knife
Characteristics: Medium thick blade with one sharp edge and a distinctive upward turned pronged tip
Behind the Design: The cutting edge portions cheese, while the forked tip helps lift and serve individual pieces. Very soft cheeses may cling to the blade, and very hard cheeses may need a sturdier tool.
Best for: Muenster, Havarti, Fontina, Monterey Jack, Pepper Jack, young Cheddar, Raclette, and Taleggio, depending on firmness.
How to use it: Cut a slice or bite-size piece with the blade, then use the pronged tip to transfer it to a plate. Keep your free hand clear of both the cutting edge and the serving prongs.
Knives for Hard Cheeses
Name: Flat Cheese Knife
Alias: Cheese Chisel
Characteristics: Short flat blade with one sharp edge
Behind the Design: The short, sturdy blade lets you apply downward pressure to portion firm cheese.
Best for: Firm or aged cheeses such as Gouda, Cheddar, Mimolette, Emmental, and Gruyère.
How to use it: Rest the cheese securely on a board, position the sharp edge where you want to portion it, and press down with controlled pressure. Keep fingers away from the edge and do not force a small chisel through a piece that is too large or hard.
Name: Parmesan Knife
Aliases: Almond Knife, Spade Knife
Characteristics: Tear shaped blade
Behind the Design: The pointed, sturdy blade helps break hard, granular cheese into chunks rather than thin, even slices.
Best for: Parmesan, Grana Padano, aged Asiago, or aged Pecorino Romano.
How to use it: Place a manageable wedge on a stable board, insert the point near an edge, and gently lever off a small chunk. Keep your other hand out of the tool’s path. Large wheels require specialized tools and technique.
Cheese Knife FAQs
Why do cheese knives have holes?
The holes reduce the blade’s contact with the cheese, helping soft cheeses such as Brie and Camembert release more easily. They reduce sticking, but you may still need to wipe the blade between slices.
What is the forked tip on a cheese knife for?
The forked tip lifts and serves pieces after you cut them with the blade. It lets you transfer cheese to a plate without picking it up with your fingers.
Which cheese knife should I use for Brie?
Use a soft cheese knife with openings in the blade to slice Brie. If the Brie is very ripe and spreadable, use a cheese spreader to transfer it onto bread or crackers.
What is the difference between a cheese chisel and a Parmesan knife?
A cheese chisel has a flat cutting edge that you press down to portion firm cheese. A Parmesan knife has a pointed blade used to break hard, granular cheese into irregular chunks.
Do I need every type of cheese knife for a charcuterie board?
No. Choose utensils to match the cheeses you’re serving. A spreader for creamy cheese and a cutting knife suited to your firmer cheese can be enough for a simple board. Separate utensils help keep flavors from mixing.
Build Your Cheese Board
Choose a serving surface with room for your cheeses and utensils from our charcuterie and serving boards. For ingredient ideas, use our Trader Joe’s charcuterie board shopping list, then match your knives to the cheeses you select.
