Girolle original cutter for 'Tete de Moine' cheese, Switzerland.
Great accessory for shaping cheese.
Method: Cut the top off the cheese about 5 cm/2" from the top and retain this "lid" for later. It's not necessary to remove the rind of the cheese; it will be taken off as the cheese is cut. Spear the Tête de Moine cheese onto the central rod, being careful to centre it perfectly on the wooden platter. Then place the knife on the central rod and turn it gently to scrape the surface. Result: fine shavings of Tête de Moine! If you have cheese left over, leave it on the platter. Simply remove the knife and replace the "lid" to keep the cheese from drying out. |
