V TOWER Kitchen · Nov 1, 2026 · Updated Nov 3, 2026
How to Use a Cheese Curler for Tête de Moine
Short answer: a cheese curler scrapes a small semi-hard wheel into thin ribbons that fold into rosettes. Slice the rind off the top, push the wheel down onto the pin, let it warm for 10–15 minutes, then turn the handle slowly with light pressure. Crumbs instead of curls usually mean the cheese is too hard or too cold.
What a cheese curler is for
The cheese curler was invented in Switzerland for Tête de Moine, a small semi-hard wheel that is scraped rather than sliced. Scraping gives thin, frilly ribbons that look good on a board.
The V TOWER Cheese Curler works the same way: a stainless steel pin screws into an 8.4-inch wooden base and holds the wheel, and a stainless blade on an arm sweeps across the top as you turn the handle. Its listing names Tête de Moine and Petit Basque as the cheeses it is made for.
Which cheeses work, and which don’t
| Cheese | What to expect |
|---|---|
| Tête de Moine | The cheese the tool was made for: thin, frilly rosettes |
| Petit Basque and similar small semi-hard wheels | The other cheese the curler is designed for |
| Gruyère and parmesan | Mixed: buyer reports go both ways (see below) |
| Soft and fresh cheese: brie, mozzarella, young goat cheese | Smears on the blade; use a knife or a wire slicer |
| A thick bar of chocolate | Some buyers use it for chocolate curls on desserts |
Reports on cheeses beyond the two in the listing go both ways: one buyer says softer cheeses such as Gruyère need a little pressure, another found it did not work on Gruyère at all, and parmesan gave one buyer neat spirals and another only a passable curl. Start with Tête de Moine.
Pick a small wheel. The dome version is sized for small semi-hard rounds such as Tête de Moine under its 7.5-inch dome, and one buyer found their round too large for the tool. Keep the top of the pin above the cheese for the blade arm, so slice a tall piece down first.
How to set it up
- Fit the pin. Screw it into the center of the base by hand. Stop at snug: one buyer dented the wood by forcing it.
- Level the wheel. Trim an uneven bottom so the cheese sits flat.
- Take off the top rind. Cut a thin slice from the top so the blade meets cheese, not rind, which tears the first ribbons.
- Center the wheel. Press it straight down onto the pin until it rests on the base.
- Let it warm for 10–15 minutes. Fridge-cold cheese cracks instead of bending.
- Fit the blade arm on top of the pin so the blade lies flat on the cut surface.
How to turn a rosette
- Hold the base steady.
- Turn the handle slowly with light, even downward pressure. Pressing hard lifts a thick layer that breaks.
- Guide the ribbon as it gathers. A longer turn makes a fuller rosette, a shorter one a small curl. Lift it off with your fingers.
- Turn in one direction every time, so the top stays flat.
Why your cheese crumbles instead of curling
Usually one of four things: the cheese is too hard or aged, it is still cold, the rind is still on top, or you are pressing too hard. An off-center wheel also shaves unevenly.
What it won’t do
It makes curls and shavings, not sandwich slices; for block cheese, a wire cheese slicer or a lever slicer board is the right tool. Several buyers call the blade sharp, one found it too dull for their cheese, and one says it does not feel sharp to the touch but still makes rosettes. If it skates, check that the rind is off and the wheel has warmed.
The wooden base can dent if you force the pin, and one owner reports a split in the base after a few months. The listing states a 10-year warranty; if the base splits, contact the seller through your Amazon order.
Storing a half-shaved wheel
For the rest of the evening, leave the wheel on the pin and keep it covered. On the dome version a clear 7.5-inch dome sits over the base, so the wheel stays covered and in view. For the fridge, wrap the cut top in wax paper or cling film, and shave off any dry layer next time.
Cleaning the curler
Lift off the blade arm, wash the blade and pin in warm, soapy water and dry them. Wipe the base with a damp cloth and dry it at once. The listings do not mention the dishwasher, so keep the wood out of it and do not soak it.
Buy on AmazonDome version on Amazon
Common questions
What kind of cheese works in a cheese curler?
Semi-hard cheese. This curler is made for Tête de Moine and Petit Basque; aged cheese gives mixed results, and soft cheese smears.
Does it come with instructions?
Some buyers say their box had no printed directions. The steps above cover setup: pin in, rind off, wheel on, 10–15 minutes to warm, blade arm on, turn slowly.
Can I use a block of cheese instead of a wheel?
A small, roughly square piece pushed onto the pin through its middle can work; one buyer used one. A long block will not turn evenly, so slice it with a wire cheese slicer instead.
What comes with the dome version?
The 8.4-inch solid beech base, the center pin and the stainless blade arm with its handle, plus a clear 7.5-inch dome.
For block cheese, see how to slice cheese so it doesn’t crumble. All our cheese slicers and curlers are in one collection.