Boards & Tools

Use this with Tete de Moine. The top rind of the cheese is sliced off, then the wheel is pushed down over the rod, which sticks up an inch or two. A small scraping knife is placed atop the rod (like a flag), and is turned like a crank, dragging it across the top of the bared cheese. The action shaves up thin little curlicues of the cheese--just the right sized morsel for sampling. Read More

You have your three cheeses and a crowd of friends ready for a good time. Make it a fondue party! This fondue set makes the perfect presentation. Read More

Handmade in Vermont, this beautiful, sleek cheese serving tray is made with Cherry wood accented with Walnut. Read More