This Forge de Laguiole cheese knife is designed by the famous French chef Michel Bras and his brother André. This knife is specifically made to cut through Roquefort cheeses. You can, however, also easily use it to cut other soft cheeses.
The round handle made from stamina wood stand out. It is enhanced with multiple features. First of all the handle makes the knife look very striking: you, after all, don't often come across this type of material. The handle also ensures that you can place the cheese knife on the table without the blade touching the surface. In addition, because of the full-tang construction the knife is perfectly balanced. The knife also feels great in hand. And because your fingers are always placed higher than the edge of the knife, cutting yourself will almost be impossible.
The solid blade is made from strong stainless steel. The 14 cm razor-sharp blade suddenly rises sharply after about three-quarters of its length. As such it is easy to cut through soft cheeses with a rocking movement.
André and Michel Bras
This cheese knife is produced by the French brothers André and Michel Bras. Their father was a blacksmith and their mother a chef, both working in the family restaurant called Lou Mazuc. In the kitchen of this restaurant the young Michel Bras learned to cook based on his intuition, which, today, still characterizes his style. Today Michel Bras - and his son Sébastien - own a restaurant called 'Bras', in the village of Laguiole. The village where the famous handmade knives were originally produced.
While Michel followed in the foot steps of his mother, André became a blacksmith like his father. In Laguiole he grew out to become a leading knife maker. As such the cooperation between the Bras brothers and the world-famous Forge de Laguiole is perhaps not that surprising.
Origin Roquefort cheese
On the packaging of this stunning cheese knife you can find the following text: ”Un couteau, une lame qui trouvent leur origine dans l’histoire du Roquefort.” The history of the Roquefort cheese goes back a long way. Tradition has it that a shepherd entered the partly collapsed Combalou cave with his sheep, carrying a packed lunch of bread and curdled sheep's milk. Here he found a beautiful young woman, he chased. He left his sheep, bread and milk behind. A couple days later he returned, feeling very hungry. Due to the fungi in the cave - ever since called penicillium roqueforti - the milk was completely mouldy. But because he was so hungry the shepherd decided to take his chances. He took a bite and enjoyed it very much. This was how the shepherd discovered Roquefort cheese, which, until today, may only be matured in the Combalou.
In the mood for an adventure? Try this amazing, handmade Forge de Laguiole cheese knife. You won't be listed as its inventor on Wikipedia, but we promise you, cutting cheese with this knife will be an amazing experience!