Frederic Melton
Cutting cheese is a precise science that factors in shape, texture, and flavor. The technique used can make or break your cheese-eating experience. When it comes to cutting blue cheese, it is recommended to use a knife with a wide, rectangular, open-surface blade with holes. This is because the smaller surface area prevents the blue veins from sticking to the knife, which helps to maintain the structural integrity of the slice. To cut the cheese, start by cutting it in half straight down the center, and then continue cutting each half into two pieces until you have the desired size and quantity. It is also recommended to cut blue cheese wedges out from the center on a bias.
| Characteristics | Values |
|---|---|
| Type of knife | Knives with holes are preferable for blue cheese |
| Cut technique | Cut out from the center on a bias |
| Cut direction | Cut in one fluid motion |
| Cut size | Cut into evenly sized wedges |
| Rind | It is customary to eat the rind of blue cheese |
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What You'll Learn
Use a knife with holes to prevent sticking
When it comes to cutting blue cheese, the type of knife you use can make a big difference in the final presentation and taste experience. Blue cheese is known for its strong flavour and distinctive blue veins. To cut it effectively, it is recommended to use a knife with holes, also known as a knife with a wide, rectangular, open-surface blade.
The unique characteristics of blue cheese mean that it can be quite sticky, and the smaller surface area of a knife with holes helps to prevent the cheese from sticking to the knife. This is particularly important for maintaining the structural integrity of the cheese slices. By using a knife with holes, you can avoid having the cheese stick to the knife and potentially crumble or break apart as you cut.
The holes in the knife blade create spaces that allow air to circulate, reducing the surface area in contact with the cheese. This design helps to prevent the cheese from clinging to the knife, making it easier to cut through the cheese and create clean, even slices. It also helps to preserve the shape and texture of the cheese, ensuring that each slice maintains its structural integrity.
To use the knife effectively, start by placing the blue cheese on a cutting board. Cut the cheese in half straight down the centre, and then continue dividing it into smaller sections until you achieve the desired size and quantity. When dealing with blue cheese, it is important to cut it into evenly sized wedges, as you would with a pie, to ensure uniform serving sizes.
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Cut out from the centre on a bias
When cutting blue cheese, or any strong-flavoured variety, it is important to consider the texture and the desired presentation of the cheese. Cutting on a bias, or a diagonal slant, can be a good technique to showcase the texture and colour of the cheese, especially for a wedge or a wheel.
Firstly, you will need to use a sharp knife, ideally a cheese knife or a paring knife. Starting at the centre of the cheese, place your knife at a 45-degree angle to the cutting board and carefully cut through the cheese, working away from the centre and towards the rind. This will give you a nice, even slice that showcases the creamy interior and the blue veins.
The angle of your cut is important. A bias cut should be at a slight angle, not straight down. This technique is useful when cutting softer cheeses, as it helps to prevent the cheese from crumbling or breaking apart. By cutting on a slight diagonal, you are creating a larger surface area, which can help keep the cheese together. It also creates an attractive presentation, revealing the interior of the cheese and the veins of blue mould.
For a wheel of blue cheese, cutting from the centre outwards in a wedge shape is a good approach. This way, you can showcase the different layers of the cheese, from the creamy centre to the more crystalline texture near the rind. A bias cut on a wedge-shaped piece will also ensure that the cheese is stable and less likely to crumble when placed on a cracker or a plate.
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Cut into wedges from the top centre
When cutting blue cheese, it's important to consider the shape and texture of the cheese, as well as the desired serving size. For a wedge-shaped blue cheese, the best approach is to cut it into wedges from the top centre. Here's a step-by-step guide:
Place the blue cheese on a cutting board, ensuring it is stable and secure. Identify the top centre of the cheese, which is usually the highest point of the wedge. Using a suitable knife, such as a rectangular blade with an open surface and holes, start cutting from this top centre point. Cut through the cheese with a confident, fluid motion, avoiding a sawing action.
For the first cut, you can choose to cut straight down the centre, creating two equal halves. Alternatively, you can cut the cheese into wedges of your desired size, radiating out from the top centre point. This will result in triangular slices. Remember to cut the cheese right before serving, as pre-cutting can affect the quality and texture.
Once you have the initial wedges, you can further cut them into smaller sections if needed. Lay one of the wedges on its side and cut the tip off diagonally. Then, slice the remaining portion across the middle, creating smaller, more manageable pieces. Repeat this process for the other wedges if necessary.
It's worth noting that the rind of blue cheese is typically edible and can enhance the overall taste experience. However, some guests may prefer to discard it, so it's advisable to leave it on when serving. By following these steps, you'll be able to expertly cut blue cheese into wedges from the top centre, ensuring an enjoyable cheese-eating experience for yourself and your guests.
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Cut into long, narrow wedges from the point outward
When cutting blue cheese, it's important to use the right technique to preserve the quality and flavour of the cheese. Cutting blue cheese into long, narrow wedges from the point outward is a great way to present this strong-flavoured cheese.
First, place the cheese on a cutting board. Blue cheese is often crumbly, so it's best to use a wide, rectangular knife with an open surface and holes to prevent the cheese from sticking to the blade. Cut the cheese in half straight down the centre, then cut these halves into two pieces, and continue cutting until you have the desired number of portions.
To cut long, narrow wedges, lay the wedge on its side and cut the tip off diagonally. Then, slice the remaining cheese lengthwise, from the rear to the tip, to create long, thin slices. This method is best for soft to semi-soft blue cheeses. Remember to cut the cheese right before serving to ensure the best texture and flavour.
When serving blue cheese, it is customary to eat the rind, which is perfectly edible and adds flavour to the cheese. However, if you prefer, you can remove the rind and serve it on the side of the plate.
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Cut the rind or leave it on the plate
When it comes to cutting blue cheese, there are a few things to consider, including whether to cut the rind or leave it on the plate. Here are some insights and suggestions:
Firstly, it's essential to use the right type of knife. For crumbly blue cheeses, a wide, rectangular blade with holes is ideal. This type of knife helps maintain the structural integrity of the slice by preventing the blue veins from sticking to the blade.
Now, regarding the rind, there are a few schools of thought. Some people suggest cutting the cheese with the rind on, allowing guests to discard it on their plates if they prefer. This approach can be especially useful when preparing a cheese plate in advance, as it helps avoid a mess later on. Leaving the rind on can also add a bit of texture and flavour to the cheese.
However, others argue that cutting the blue cheese out from the centre on a bias is preferable. This method ensures that each slice has some of the ripest cheese from the centre. Ultimately, it may be a matter of personal preference and the specific type of blue cheese you're dealing with.
When it comes to eating the rind, opinions vary. Some sources suggest that it is customary to eat the rind of soft and blue cheeses, while others maintain that it is safe to consume but may not taste good. It is recommended to smell and taste a small piece of the rind to decide if you enjoy it. If you don't like it, simply cut it off and enjoy the cheese without the rind.
In summary, when cutting blue cheese, consider the type of knife you use to ensure neat slices. As for the rind, you can choose to cut it or leave it on the plate, depending on your preference and the context. If you're serving guests, it might be best to leave it on, providing an interactive eating experience and allowing them to decide whether to eat it or discard it.
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Frequently asked questions
Cutting blue cheese is a science that factors in shape, texture, and flavor. To cut a blue cheese wedge, start from the center and cut out towards the rind on a bias. Cut crumbly blue cheeses with a wide, rectangular, open-surface blade. Knives with holes are preferable to prevent the blue veins from sticking to the knife.
Cut wheels of blue cheese like a round cheese, starting at the center and moving outwards to the rind, making even slices throughout.
Cut a block of blue cheese into equal sections lengthwise from the rind to the edge. When serving, slice horizontally to make small portions or grate the block.
It is customary to eat the rind of soft and blue cheeses, so you can serve the cheese with the rind on. If you are serving blue cheese to guests, make a few slices to get them started and avoid a mess later on.
