Good cheesemongers know that providing stellar service at the counter goes beyond just making the sale. We strive to create meaningful connections between our customers and our cheeses, maintain a positive and enthusiastic attitude, and provide a smooth and easy sales interaction to keep them coming back for more.
But the interaction doesn't end when the customer leaves the shop - they will continue to be reminded of you and your business when they unwrap and serve the cheese. Make sure that their experience continues to be positive by providing them with a neatly and attractively cut and packaged piece of cheese - and that all starts with choosing the right tool for the job! No matter what kind of cheese you're cutting, there's a Formaticum tool for that. Cutting cheese well is an art form, and there are nuances to this skill that we are happy to share with you to help improve your level of service.
For soft cheeses like Brie, Taleggio, or Robiola, we recommend the Professional Soft Cheese Knife. The hollow blade will prevent the paste from sticking to the knife, resulting in a cleaner cut.
For softer, more delicate cheeses like triple creams, fresh goat cheese logs, and aged chevres, we recommend using our Wire Cutter, which will glide through the paste neatly and quickly, without disturbing the delicate rind of these cheeses.
For semi-hard and hard cheeses like Manchego, younger Goudas, Gruyere, and cheddar, we recommend our Professional Cheese Knife. The thick blade is long enough for you to have good control that results in a sharp, straight cut.
Blue cheeses are sometimes difficult to cut due to their texture. Our Professional Blue Cheese Knife has a thin, offset blade that is perfect for neatly cutting blue cheese, without needing to pick the cheese up like you would to use the Wire Cutter.
More aged cheeses like Parmigiano Reggiano, extra-aged Gouda, and Mimolette can be tough to get through with just a knife. For these cheeses, we recommend using a set of good parm tools, or a box wire for safety and accuracy.
Once you've cut the perfect piece of cheese, carry that same energy through to the end of the interaction by taking the time to wrap the piece of cheese in a neat, attractive way. Take the extra few seconds to make sharp, tight folds, and tuck in any pieces that are sticking out. Attach the sticker or scale tag to one of the faces of the cheese, without folding it over a corner, if possible. Not only is this better for keeping the cheese healthy, but you'll feel a sense of pride in your work that your customer will thank you for, too.
