Forge de Laguiole | Cheese set Barthelemy Ebony wood

Have you ever dreamed of being able to slice through a Camembert without cheese traces on the blade or cutting a Gruyère without changing its texture? Then this cheese serving set is for you! This set was created by master cheesemaker Roland Barthélemy and Forge de Laguiole. 

That beautiful leather case contains a cheese slicer, called "mouchette", for hard cheeses, and one very well designed cheese knife to cut through the hardest cheeses as easily as through the creamiest ones: the ultimate cheese cutting tool.  It is also perfect for slicing soft and crumbly cheeses, The ‘mouchette’ is also one of a kind. It’s light and very ergonomic due to balanced weight proportions between handle and blade and asymmetrical cut. It is particularly suited for thinly slicing Comté, Gouda, Beaufort, Mimolette cheeses and all those types of hard cheeses.

The blades are made from the high-quality French T12 steel, which is exclusively produced for Forge de Laguiole®. They are forged to 1000°C in their workshops forge in Laguiole, France. The cheese knife is a genuine Laguiole knife, one-piece made, with its typical shape and forged bee. The slicer handle borrows the Forge de Laguiole forks handle, made in one piece too.

Size: The Cheese knife is 28 cm long. The cheese slicer  is 25 cm long. The leather case, closed is roughly 30 cm x 10 cm.

The Brand: Forge de Laguiole® knives are fully handcrafted in-house, at their forge and workshops in the village of Laguiole, France, where it all begun in 1829. each knife is the result of their extraordinary materials combination, the know-how of their Master knife-smiths with the precision of a goldsmith. Forge de Laguiole® knives, for their unequaled quality, their longevity and their exceptional cutting edge, have become the reference signature of the greatest Chefs' tables all around the world, as well as of enthusiasts of sharp beautiful knives.

Clean & Care: do not use dish-washer. Prolonged water contact will crack precious woods and horns. Hand-wash the blade with a sponge, hot water and detergent if needed. If the handle need to be cleaned, use a humid fabric to remove what must be removed.

Laguiole Master Cutlers know-how & Traditions