No matter how cool you store your cheese, you should slice and serve it at room temperature. Allow the cheese to warm up for half an hour before slicing to allow the flavors to fully develop and make it easier to portion. In the kitchen and at the table, it is advisable to use a cheese knife. The variety of cheeses seems to call for a whole set of knives, but there are cheese knives that don't seem to be daunted by this and that master their task masterfully, from Camembert, Romadur, Limburger Munster, Harzer, Mainzer or basket cheese to Reblochon, Morbier or Tomme de Savoie.

It is not without pride that Herder calls this cheese knife the "Meisterstück". It has a narrow, sharply ground and hand-blued blade that has both the necessary flexibility and stability to cut different types of cheese into "wheels" with the right cut. The slightly curved cutting edge cuts effortlessly through both soft and firm cheeses, and even harder cheese rinds can be easily weighed through when the knife is "unrolled". The blade is also at an angle of around 35° to the handle, leaving plenty of space under the handle and above the cutting board: this allows a natural hand position, improves power transmission and makes it easier to cut cheese at the table in particular, as the hand guiding the knife does not touch the cutting board.

The special blade shape of this cheese knife makes it easier to handle the cheese even after cutting. The curved blade, which ends in a fine point, can be effortlessly pierced into a portion of cheese so that you can serve the cheese elegantly. And your guests will also find it easy to balance the portion "accident-free" on their plate as soon as they want to take a piece from the cheese platter. This cheese knife is not suitable for Parmesan and similar hard cheeses. For such hard cheeses, short or break knives inspired by the traditional "coltellino" are required. (In Italian cuisine, the small knife with the short handle and almond-shaped blade is an indispensable tool, as it allows the hard cheese to be broken without damaging its texture). The finely ground stainless steel blade of the Herder "masterpiece" enables precise cutting - without crumbling the cheese or deforming the wheel, it ensures a smooth and even cut.

The knives from Robert Herder in Solingen are particularly noteworthy for their hand-finishing, which spares none of the traditional grinding efforts to thinly grind a blade. The final step is flattening, which in Solingen means smoothing the grinding marks remaining on the blade. The most complex stage of this technique is blue polishing. You can tell that a blade has been blue polished because it reflects a slightly bluish color in the light. The steel is then ground finer step by step until the finish is perfect.