In short: the Kensington cheese slicer is for those who want thin, even slices of Comté, Emmental or raclette cheese, with an elegant all-stainless-steel tool. What we take away: a beautiful finish, but an edge that one buyer found average on very aged cheeses.
This article contains Amazon affiliate links: if you buy through these links, Raclette Club earns a small commission, at no extra cost to you. Learn more.
Key specs
| Feature | Villeroy & Boch Kensington cheese slicer |
|---|---|
| Type | Cheese slicer (slotted blade, “osthyvel” style) |
| Range | Kensington Fromage, Villeroy & Boch |
| Material | Stainless steel |
| Dimensions and weight | 201 x 77 x 16 mm; 125 g (Villeroy & Boch) |
| Care | Dishwasher safe (Villeroy & Boch) |
| Use | Pressed and semi-hard cheeses in thin slices; less comfortable on very aged cheeses according to one review |
| Warranty | Not stated by Villeroy & Boch |
| Made in | Not stated by Villeroy & Boch |
Our takeaway on the Kensington cheese slicer
The cheese slicer is the Scandinavians’ favorite breakfast tool, and it has every right to a place at a raclette night. With it, you shave off thin, even slices that melt quickly and uniformly in the raclette pan, instead of phone-book-thick slices that stay cold in the middle. Villeroy & Boch’s Kensington model plays the elegance card: all stainless steel, a sober design, matching the cheese knives from the same range. On a nicely set table, it makes a little splash.
On paper, though, you need to know its limits. One buyer on Amazon.fr finds it stylish but sometimes not sharp enough on very aged cheeses, and much more effective on young Comté or Emmental. That’s often the case with slicers: they glide well over a supple cheese and struggle on an old Parmesan, which prefers a hard cheese knife. For a raclette platter, that’s rather good news, since our favorite cheeses are precisely semi-hard pressed ones.
Video
No official Villeroy & Boch video found for this slicer: these two videos show the technique with the same type of tool.
Video: Brothers With Arms on YouTube (the same type of slicer, in English)
Video: MrTorstjak on YouTube (the same type of slicer, in English)
Pros
- Thin, even slices that melt quickly
- All stainless steel, beautiful finish
- Matches the other knives in the Kensington range
- Handy for serving at the table
Things to consider
- Edge rated average on very aged cheeses by one buyer
- Few published reviews (about thirty)
- Warranty and country of manufacture not stated by the brand
- More expensive than a basic slicer
Who is it for?
For those who like thin slices, who set a neat cheese platter and who already have a soft spot for Villeroy & Boch tableware. Not for: fans of very old Parmesan or extra-aged Mimolette, who will be happier with a hard cheese knife, and those who just want a slicer that works without paying for the name.
Alternatives
- Sagaform 5017204: a Swedish slicer with an oak handle, the classic Scandinavian version.
- Triangle Sense: a German slicer from a maker specializing in cutting utensils.
- UXJUNHUI cheese slicer: a 24.9 cm stainless steel slicer, budget-friendly, little-known brand.
To round out the platter, see our raclette accessories page and our cheese boards and platters.
Recipes to make with it
- Traditional raclette: thin slices melt faster and more evenly.
- Raclette cones with Morbier, where a thin slice rolls more easily.
- Warm raclette salad with cider vinegar, with cheese shavings.
Frequently asked questions
Can you use a cheese slicer for raclette cheese?
Yes, it’s actually a great use: raclette cheese is a semi-hard pressed cheese, and the slicer’s thin slices melt quickly and evenly in the raclette pan.
Is the Kensington cheese slicer dishwasher safe?
Yes, according to Villeroy & Boch. Hand washing is still the gentlest option for the edge, though.
Does it work well on Parmesan?
According to one review, it struggles with very aged cheeses. For Parmesan, a hard cheese knife or a Parmesan knife remains better suited.
