About Milkfarm

Why this shop

Knives ground for soft rinds and hard wedges, acacia boards with somewhere to put the crumbs, and the small tongs and forks that always go missing first.

Chosen the way a cheesemonger would choose them

Every knife here has a job. A narrow open-work blade releases a ripe brie instead of dragging it. A short heavy plane shaves an aged gouda without splitting the wedge. A soft spreader keeps a fresh chèvre on the bread rather than on the board. We group the range by that job rather than by brand, so a set bought for a Tuesday supper and a set bought for a party both make sense at a glance.

Where to find us