A tealight fondue set for cheese, sized for dinner for six or a snack for twelve. The pot takes up to 1.2 kg of cheese fondue, and because it is ceramic you can melt the cheese first on a gas stovetop,...

A cheese curler for shaving Tête de Moine into thin, ruffled rosettes, the traditional way to serve it. Five pins on the base keep the cheese firmly in place while you turn the oak handle. It works on chocolate discs...

A set of stainless steel cheese knives covering soft, semi-hard and hard cheese, so there is a right blade for everything from a ripe Brie to a hard Parmesan. Use them to cut, break and serve on a cheese board,...

A full-size cheese slicer for every kind of cheese, from young to aged, about 21 cm long. It cuts even slices for sandwiches and boards and works on cucumber, carrot and other hard vegetables too. The diamond pattern on the blade...

A two-handled rocking knife for semi-hard and hard cheese such as Comté and other Alpine cheeses. Pressing down with both hands gives the blade extra power and keeps it under control through a dense wedge, and it trims rinds neatly...

A compact cheese slicer, about 15 cm long, that shaves thin slices from young to aged cheese. It is just as handy for cucumber, carrot and other firm vegetables, and its small size suits a cheese board or a crowded drawer....

A small, narrow knife for soft cheese like Brie and mozzarella. The slim blade and waffle pattern leave less steel touching the cheese, so it lets go of soft cheese instead of smearing across it. At about 15 cm long, it...

A small knife for soft and semi-hard cheese, from Gorgonzola to mild Gouda. Holes in the blade and a waffle pattern reduce the contact between steel and cheese, so slices come away cleanly instead of sticking. At about 15 cm long,...

A cheese slicer that cuts with a wire instead of a blade, made for mild rindless cheese and fresh cheese like soft goat cheese and mozzarella. It sets to two slice thicknesses, thin or thick, and the flat handle gives...

Three oak-handled knives, each shaped for a different kind of cheese: one for soft, one for semi-hard and one for hard. From a ripe Brie to a firm Manchego, there is a right blade for every piece on the board....

Five compact knives with oak handles, sized for a cheese board and the small wedges that sit on it. Between them they handle soft Brie, semi-hard Port Salut and hard Manchego, and the set takes care of butter and other...

A cheese slicer for semi-hard and aged cheese, with a flat oak handle that sits firmly in the hand. It takes even slices from a block of mature cheese and works just as well on cucumber, asparagus and other firm...

A long rocking knife, about 45 cm from end to end, made for two-handed use so you can press the blade down through a pizza or a block of cheese in one controlled motion. It cuts clean slices from a pizza...

A pizza wheel with a comfortable oak handle, built sturdy so the wheel runs straight without wobbling. It glides through pizza and flammkuchen, and a non-stick treatment on the blade keeps cheese and dough from clinging as you cut. At...