Storing Cheese , etc

Storing Cheese , etc

I'm trying to find a way to store cheese that comes in half wheel (not
in the refrigerator) . Also , suggestion on slicing soft cheese and hard
cheese. Is a Two handed (knife) good for hard cheese and a cheese slicer
for soft that comes in half wheel size ? or is knife for soft cheese
better. Just got a catalog for Scottish cheese.

Re: Storing Cheese , etc

On Wed, 29 Nov 2006 21:14:56 +0000 (UTC), Drew Cutter <andrewc@wcoil,com > wrote:

>I'm trying to find a way to store cheese that comes in half wheel (not
>in the refrigerator) . Also , suggestion on slicing soft cheese and hard
>cheese. Is a Two handed (knife) good for hard cheese and a cheese slicer
>for soft that comes in half wheel size ? or is knife for soft cheese
>better. Just got a catalog for Scottish cheese.

It depends on a number of variables which you haven't specified adequately --
diameter, cheese type (rind and hardness), etc.

"Soft" and "hard" are not enough. Please be more specific.

-- Larry

Re: Storing Cheese , etc

I'm afraid I'm not that knowledgeable about cheese. What are the
variable i should know about , maybe i can ask the sales rep. or
somebody i know who is from Scotland.


pltrgyst wrote:
> On Wed, 29 Nov 2006 21:14:56 +0000 (UTC), Drew Cutter <andrewc@wcoil,com > wrote:
>
>> I'm trying to find a way to store cheese that comes in half wheel (not
>> in the refrigerator) . Also , suggestion on slicing soft cheese and hard
>> cheese. Is a Two handed (knife) good for hard cheese and a cheese slicer
>> for soft that comes in half wheel size ? or is knife for soft cheese
>> better. Just got a catalog for Scottish cheese.
>
> It depends on a number of variables which you haven't specified adequately --
> diameter, cheese type (rind and hardness), etc.
>
> "Soft" and "hard" are not enough. Please be more specific.
>
> -- Larry

Re: Storing Cheese , etc


"Drew Cutter" <andrewc@wcoil,com > wrote in message
news:gi1j4.pon.17.1@wcoil,com ...
> I'm afraid I'm not that knowledgeable about cheese. What are the variable
> i should know about , maybe i can ask the sales rep. or somebody i know
> who is from Scotland.
>
>
> pltrgyst wrote:
>> On Wed, 29 Nov 2006 21:14:56 +0000 (UTC), Drew Cutter <andrewc@wcoil,com >
>> wrote:
>>
>>> I'm trying to find a way to store cheese that comes in half wheel (not
>>> in the refrigerator) . Also , suggestion on slicing soft cheese and hard
>>> cheese. Is a Two handed (knife) good for hard cheese and a cheese slicer
>>> for soft that comes in half wheel size ? or is knife for soft cheese
>>> better. Just got a catalog for Scottish cheese.
>>
>> It depends on a number of variables which you haven't specified
>> adequately --
>> diameter, cheese type (rind and hardness), etc.
>>
>> "Soft" and "hard" are not enough. Please be more specific.
>>
>> -- Larry

I've never bought a half wheel or whole wheel, but most of the hard cheese
and soft cheese in various sizes have been cut from a wheel. I can only
suggest that AFTER you have a manageable piece from any sized cut of a
wheel, a knife for SOFT cheese that I bought at Fantes - fantastic.

Fantes Pro Cheese Knife at http :// fantes,com /fantes_pro.htm If you cannot
get there, go to http :// www .fantes,com / and search cheese knife."

For those who are interested in another knife, I have bought their tomato
knife -- on the same page. It's really good, too; but the cheese knife, I
can't say enough about how well it slices soft mozzarella. (Yes, I've
hardened mozzarella in the freezer before cutting, but this beats doing
that.)
Dee

Re: Storing Cheese , etc

On Wed, 29 Nov 2006 21:15:59 -0500, "Dee Randall" <deedovey@shentel,net > wrote:

>I've never bought a half wheel or whole wheel, but most of the hard cheese
>and soft cheese in various sizes have been cut from a wheel. I can only
>suggest that AFTER you have a manageable piece from any sized cut of a
>wheel, a knife for SOFT cheese that I bought at Fantes - fantastic.
>
>Fantes Pro Cheese Knife at http :// fantes,com /fantes_pro.htm If you cannot
>get there, go to http :// www .fantes,com / and search cheese knife."

Yes, that knife works very well for soft cheeses -- double and triple creams and
the like, dolce gorgonzola, etc. There are many open-bladed knives like it --
I've had the similar Global GS-10
( http :// www .chefknivestogo,com /globcheeskni.html) for about ten years.

-- Larry

Re: Storing Cheese , etc

On Wed, 29 Nov 2006 23:30:03 -0500, pltrgyst
<pltrgyst@spamlessxhost.org> wrote:

>On Wed, 29 Nov 2006 21:15:59 -0500, "Dee Randall" <deedovey@shentel,net > wrote:
>
>>I've never bought a half wheel or whole wheel, but most of the hard cheese
>>and soft cheese in various sizes have been cut from a wheel. I can only
>>suggest that AFTER you have a manageable piece from any sized cut of a
>>wheel, a knife for SOFT cheese that I bought at Fantes - fantastic.
>>
>>Fantes Pro Cheese Knife at http :// fantes,com /fantes_pro.htm If you cannot
>>get there, go to http :// www .fantes,com / and search cheese knife."
>
>Yes, that knife works very well for soft cheeses -- double and triple creams and
>the like, dolce gorgonzola, etc. There are many open-bladed knives like it --
>I've had the similar Global GS-10
>( http :// www .chefknivestogo,com /globcheeskni.html) for about ten years.

It does work well. I have the "bargain lots" brand just like that.
Cost was $2.99, I think. It's not like you need excellent steel to
cut mozzarella.

I buy my serrated knives for bread and tomatoes at the same place for
the same reason. After two years I just toss them.

Chef, boning, paring and filet knives are a whole different thing.
With these I but quality.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Re: Storing Cheese , etc

Apparently double handle knifes are not popular ?

Cape Cod Bob wrote:
> On Wed, 29 Nov 2006 23:30:03 -0500, pltrgyst
> <pltrgyst@spamlessxhost.org> wrote:
>
>> On Wed, 29 Nov 2006 21:15:59 -0500, "Dee Randall" <deedovey@shentel,net > wrote:
>>
>>> I've never bought a half wheel or whole wheel, but most of the hard cheese
>>> and soft cheese in various sizes have been cut from a wheel. I can only
>>> suggest that AFTER you have a manageable piece from any sized cut of a
>>> wheel, a knife for SOFT cheese that I bought at Fantes - fantastic.
>>>
>>> Fantes Pro Cheese Knife at http :// fantes,com /fantes pro.htm If you cannot
>>> get there, go to http :// www .fantes,com / and search cheese knife."
>> Yes, that knife works very well for soft cheeses -- double and triple creams and
>> the like, dolce gorgonzola, etc. There are many open-bladed knives like it --
>> I've had the similar Global GS-10
>> ( http :// www .chefknivestogo,com /globcheeskni.html) for about ten years.
>
> It does work well. I have the "bargain lots" brand just like that.
> Cost was $2.99, I think. It's not like you need excellent steel to
> cut mozzarella.
>
> I buy my serrated knives for bread and tomatoes at the same place for
> the same reason. After two years I just toss them.
>
> Chef, boning, paring and filet knives are a whole different thing.
> With these I but quality.
> ------------
> There are no atheists in foxholes
> or in Fenway Park in an extra inning
> game.
>
>
> Cape Cod Bob
>
> Delete the two "spam"s for email

Re: Storing Cheese , etc



> Cape Cod Bob wrote:
>> On Wed, 29 Nov 2006 23:30:03 -0500, pltrgyst
>> <pltrgyst@spamlessxhost.org> wrote:
>>
>>> On Wed, 29 Nov 2006 21:15:59 -0500, "Dee Randall" <deedovey@shentel,net >
>>> wrote:
>>>
>>>> I've never bought a half wheel or whole wheel, but most of the hard
>>>> cheese and soft cheese in various sizes have been cut from a wheel. I
>>>> can only suggest that AFTER you have a manageable piece from any sized
>>>> cut of a wheel, a knife for SOFT cheese that I bought at Fantes -
>>>> fantastic.
>>>>
>>>> Fantes Pro Cheese Knife at http :// fantes,com /fantes_pro.htm If you
>>>> cannot get there, go to http :// www .fantes,com / and search cheese
>>>> knife."
>>> Yes, that knife works very well for soft cheeses -- double and triple
>>> creams and
>>> the like, dolce gorgonzola, etc. There are many open-bladed knives like
>>> it --
>>> I've had the similar Global GS-10
>>> ( http :// www .chefknivestogo,com /globcheeskni.html) for about ten years.
>>
>> It does work well. I have the "bargain lots" brand just like that.
>> Cost was $2.99, I think. It's not like you need excellent steel to
>> cut mozzarella.
>>
>> I buy my serrated knives for bread and tomatoes at the same place for
>> the same reason. After two years I just toss them.
>>
>> Chef, boning, paring and filet knives are a whole different thing.
>> With these I but quality.
>> ------------
>> There are no atheists in foxholes or in Fenway Park in an extra inning
>> game.
>> ____
>>
>> Cape Cod Bob
>>
>> Delete the two "spam"s for email

"Drew Cutter" <andrewc@wcoil,com > wrote in message
news:gj8fn.nup.19.1@wcoil,com ...
> Apparently double handle knifes are not popular ?
>
Perhaps they are popular Maybe they are just utilized, as you initially
requested, only on large 1/2 rounds, or rounds. Maybe not many people buy
cheese in that large form. I can't remember whether there is a cheese
newsgroup or not, but to get a greater mix of answers, that might be a way.
Best of luck.
Dee

Re: Storing Cheese , etc

On Thu, 30 Nov 2006 08:31:41 -0500, "Dee Randall" <deedovey@shentel,net > wrote:

>> Apparently double handle knifes are not popular ?
>>
>Perhaps they are popular Maybe they are just utilized, as you initially
>requested, only on large 1/2 rounds, or rounds. Maybe not many people buy
>cheese in that large form.

Exactly. They'd be useful in a cheese shop, but how often would they be used at
home?

I occasionally carry home a half-round of boerenkaas from Holland, but I can cut
that down with my 13" wide-bladed chef's knife. Ditto for smaller cheeses, like
a 12" round of Reblochon, 2" thick.

The double-handled knives seem most useful for whole cheeses in the 12"+
diameter, 6"+ height range. And even then, for anything truly huge and very hard
like Parmesano Reggiano, you need cheese wedges and spikes, rather than a huge
knife.

-- Larry

Re: Storing Cheese , etc

Could clear up how big a spike is ? Trying to learn all the terms. I'm
just starting to get into trying different cheeses .

pltrgyst wrote:
> On Thu, 30 Nov 2006 08:31:41 -0500, "Dee Randall" <deedovey@shentel,net > wrote:
>
>>> Apparently double handle knifes are not popular ?
>>>
>> Perhaps they are popular Maybe they are just utilized, as you initially
>> requested, only on large 1/2 rounds, or rounds. Maybe not many people buy
>> cheese in that large form.
>
> Exactly. They'd be useful in a cheese shop, but how often would they be used at
> home?
>
> I occasionally carry home a half-round of boerenkaas from Holland, but I can cut
> that down with my 13" wide-bladed chef's knife. Ditto for smaller cheeses, like
> a 12" round of Reblochon, 2" thick.
>
> The double-handled knives seem most useful for whole cheeses in the 12"+
> diameter, 6"+ height range. And even then, for anything truly huge and very hard
> like Parmesano Reggiano, you need cheese wedges and spikes, rather than a huge
> knife.
>
> -- Larry

Re: Storing Cheese , etc


"Drew Cutter" <andrewc@wcoil,com > wrote in message
news:gjnj7.drs.19.1@wcoil,com ...
> Could clear up how big a spike is ? Trying to learn all the terms. I'm
> just starting to get into trying different cheeses .
>
> pltrgyst wrote:
>> On Thu, 30 Nov 2006 08:31:41 -0500, "Dee Randall" <deedovey@shentel,net >
>> wrote:
>>
>>>> Apparently double handle knifes are not popular ?
>>>>
>>> Perhaps they are popular Maybe they are just utilized, as you initially
>>> requested, only on large 1/2 rounds, or rounds. Maybe not many people
>>> buy cheese in that large form.
>>
>> Exactly. They'd be useful in a cheese shop, but how often would they be
>> used at
>> home?
>>
>> I occasionally carry home a half-round of boerenkaas from Holland, but I
>> can cut
>> that down with my 13" wide-bladed chef's knife. Ditto for smaller
>> cheeses, like
>> a 12" round of Reblochon, 2" thick.
>>
>> The double-handled knives seem most useful for whole cheeses in the 12"+
>> diameter, 6"+ height range. And even then, for anything truly huge and
>> very hard
>> like Parmesano Reggiano, you need cheese wedges and spikes, rather than a
>> huge
>> knife.
>>
>> -- Larry

Could clear up how big a spike is ? Trying to learn all the terms. I'm
just starting to get into trying different cheeses .

Drew, there are some pictures of some different cheese utensils on this page
at Fantes.
http :// fantes,com /cheese_utensils.htm
I bought the Parmesan Cheese Knife, 6.75" - I don't know if it is called a
spike or not. It is very sharp and sturdy.
I'm wondering if this is a smaller version of what Larry means by "wedges
and spikes." But it does work pretty well because of it's design. One edge
is sharp and the tip is strong.
Dee