KT is wrong, cheese knives are not what you are thinking here. Generally, they are small and meant for cutting out serving portions, not carving up a wheel. Of course i could be wrong if he meant this: http://www.katom.com/135-09223.html
I usually let it ferment a bit. When I can feel pressure that requires me to fight, I just lift one cheek and let it out at the rate it wants to come out at, without forcing or trying to hold it in. It lets it out cleanly with minimum chance of solid or liquid content coming out with it.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.