The Medieval-Looking Cheese Curler I Always Bring to Parties

Some bring booze or ice to a party, others bring a killer playlist. I bring a medieval-looking cheese cutter.

Since I’m an ambivert and a self-proclaimed cheese lover, a grazing table is my safe space at a function. It’s where I seek refuge from overly chatty strangers and find solace in quietly nibbling on tangled ribbons of Prosciutto and hunks of sharp cheddar cheese (like a sneaky, famished mouse).

That’s why when I have company over, I set up an oasis of plump Castelvetrano olives, slivers of crusty baguette, and oozing Camembert cheese for my fellow wallflowers. It’s a place to scavenge and refuel after exchanging far too many vapid pleasantries, a place to loiter when the social battery starts running on fumes.

While a platter of stinky cheeses and cured meats has always been a party staple, the Boska Cheese Curler Amigo (a contraption that’s also sometimes referred to as a “girolle”) has reimagined my charcuterie haven. It produces paper-thin cheese rosettes with the twist of a handle, and it provides boundless entertainment for my inquisitive guests.

My lifelong friend Nati, a landscape designer with a refined palate for fancy cheeses, introduced me to the Boska Cheese Curler Amigo earlier this year. It’s a modern take on a traditional cheese-cutting tool that dates back to the 12th century, and it effortlessly transforms a small cheese wheel into a dainty girolle.

The artful cheese curls it produces are mesmerizing. Their trumpeted shape and fringed edges offer an elegant focal point for an otherwise-unadorned cheeseboard and instantly elevate an impromptu aperitivo. (Fun fact: Girolle is also the French word for a chanterelle mushroom, which these cheese rosettes somewhat resemble.)

The wispy, thin layers of shaved cheese melt in your mouth, allowing you to savor the funky, umami, even stinky notes of the cheese to the fullest. This is one of the reasons why the Boska device has become my secret party-starting weapon.

Assembling this cheese contraption is simple. It comes with three parts: a round wooden board, with cheese-stabilizing prongs; a removable pole, with a pointed tip to impale the cheese wheel; and a stainless steel knife, with a handle for shaving the surface. The whole thing is lightweight enough to take to friends’ homes, which I’ve done on a few occasions.

But the real joy comes from operating the machine, which works best with room-temperature, firm to semi-firm round cheeses, such as P’tit Basque, Alisios, and Manchego. I’ve used my cheese curler only to slice Tête de Moine. But be warned: Its full-bodied aroma isn’t for the faint of heart.

Holding the base down with one hand to keep it from wobbling, I rotate the revolving cutter clockwise, applying even pressure on the handle of the blade with my other hand. After about four revolutions around the cheese wheel, a beautiful rosette, as thin as paper, takes shape. The process takes no more than 10 seconds from start to finish.

As you rotate the handle, you’ll notice small shards of rind collecting at the base of the cheese wheel. So you won’t have to worry about accidentally ingesting the unsavory bits.

Tête de Moine cheese shines in this presentation because it highlights the rich, nutty profile and ultra-creamy texture far better than if you were to gobble a large chunk. And because it’s so thin, it spreads onto a cracker or slice of bread like a softened pat of butter. Also, the device’s careful slicing action, which increases the surface area, helps aerate the cheese and unlock its full aroma.

While perusing the cheese selection at my local Trader Joe’s and Whole Foods Market, I noticed that these retailers sell prepackaged cheese rosettes. But I’ve found my cheese contraption much more cost-effective in the long run, and using it is far more amusing than just buying premade rosettes. Nati the cheese whiz also shared that the packaged version she tried lacked freshness and wasn’t quite as flavorful as a freshly churned bouquet.

The cheesemonger at my local Whole Foods Market halves Tête de Moine wheels for me, since a whole wheel is far more than I need for an average get-together, and it can be pretty pricey. Half a wheel costs $21, which, admittedly, isn’t the cheapest, but it produces several dozen rosettes and is more than enough to feed a crowd of 10.

Staff writer Ciara Murray Jordan, who previously worked as an artisanal cheesemaker on a farm in Vermont, said your best bet for sourcing reasonably priced, good-quality cheese for this tool would be to consult your local cheesemonger. But if you happen to spot a small Tomme or a comparable Italian table cheese at the store, those are both solid options worth considering.

The machine’s upkeep is also minimal. Boska recommends dismantling the equipment after each use, washing it by hand with warm water and dish soap, and allowing it to dry upright. The company also advises that you avoid using abrasive materials or cleaners, such as hard-bristle brushes, baking soda, disinfectants, or corrosive cleaning agents. And for maximum longevity, treat the wooden piece with board oil from time to time, as we recommend for all wooden kitchen utensils.

My mom was enamored with the cheese curler’s beautiful results when she recently saw it in action, and she immediately put it on her Christmas wish list. It would also make a thoughtful housewarming gift, and it’s unique enough that the giftee likely won’t ever end up with a duplicate.

Boska claims the device can also be used with chocolate to produce elegant shavings for garnishing desserts. I’ve yet to try it, but I certainly plan to in the near future. Until then, I’ll be basking in my sanctuary of dainty cheese rosettes.

This article was edited by Megan Beauchamp and Maxine Builder.