Laguiole Cheese Knives and Sets

Cheese knife set or a single knife?

If your board holds one or two soft or semi-hard cheeses, a single knife is enough. The classic model is the traditional French shape for the cheese course, and its two points let you cut and serve with one tool. Le Buron does the same job with a more modern line and a handle broad enough to stand on end beside the board. For a board that mixes textures, from soft to hard, the set of three gives each one its own knife. Olive wood is offered in all three forms, with a satin finish that shows its honey-colored grain. Ebony, a deep black, comes on both the classic knife and Le Buron.

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Watch the olive wood cheese set

Spreader, two-pronged knife and cleaver, all three in satin olive wood.

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Types of cheese knives in a Laguiole set

Types of cheese knives differ by the texture they handle, and Laguiole en Aubrac builds its set around three of them. The cheese spreader has a rounded end for fresh goat cheese, a ripe Camembert or anything you would rather spread than slice. Next comes the two-pronged knife: its narrow blade opens a wedge of Brie without the cheese sticking, and its points lift the piece to the plate. The cheese cleaver has a wide blade made for hard cheese such as aged cheddar, which it cuts into neat cubes.

Which knife for which cheese?

For soft cheese such as Brie, Camembert or fresh goat cheese, use the spreader or the two-pronged knife, the two pieces in the set that work as a soft cheese knife. Semi-hard cheese, such as Monterey Jack or a young Gouda, suits the classic two-pointed knife or Le Buron, which open a portion and then lift it. For Comté or Beaufort, the cleaver is the hard cheese knife of the set. Giving each cheese its own knife keeps the flavors from mixing as the board goes around the table.

What buyers ask about Laguiole cheese knives

Each shipment contains a care leaflet. Wash your cheese knives by hand once the board is cleared, dry them without delay, and keep wood and horn handles out of the dishwasher.