Cookware Tip

When cutting a softer cheese with your Kitchen Kutter, you want to use the #2 cone (julienne) for softer cheeses and the number #1 cone (grater) for harder cheeses. If you desire a finer cut for your softer cheeses, simply place the block of cheese in the freezer for about 30 to 45 minutes to firm it up first. Then place the block on top of the cone for a nice even cut.