Cheese Knife, circa 1895

Milk spoils, but turning it into cheese preserves its nutritional value. Cheesemakers encourage milk proteins to clump together to form curd -- ideal for making cheese -- and remove the whey (a milky, watery leftover). As the curd solidifies, cutting the curds drains off additional whey. Cheese knives provide the needed curd size and moisture for making cheese while encouraging further whey separation.