The Girolle is the most surprising yet simplest existing cheese cutting board. Of Swiss origin, its typical use is with the same origin cheese Tete de Moine. It is also ideal for creating "cheese flowers" of Manchego or of Idiazabal or Zamoranas flowers or any hard cheese with round shape and not very wide. It comes with a cover to preserve the cheese and to facilitate its use. It has an overall diameter of 21 cm and a height of 16 cm.
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The Swiss Girolle consists of a wooden base that has at its center a spike that sticks in the cheese. It also includes a blade at the top of the spike and by rotating cuts very thin slices which are converted by their thin bulk into flowers of cheese. A cover that helps mantain the cheese and makes reaching it easier is added to that set.
The Girolle is a cooking utensil invented by a Swiss engineer and whose use gained popularity in an exceptional way. In Switzerland its use focuses on the cheese Tete de Moine (monk's head) but in Spain its use spread to others types of cheese like Manchego, Zamorano, Echegari, Roncal and Idiazabal. The outcome of its use is some thin flowers that allow to educe the cheese's whole taste.. The cheese's recommended maximum width for the use of this Girolle is about 14 cm. A good idea, depending on the consuption rate, is to cut the cheese in half (in height) and put one half in the Girolle and save the other.
Its use is very simple and once you put in enough cheese, you just need to rotate the blade to get these delightful flowers. It comes with a cover to preserve the cheese.
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