Frederic Melton
Cutting a big block of cheese requires the right tools and techniques to ensure clean, precise slices. Start by selecting a sharp, sturdy knife appropriate for the type of cheese—a cheese wire or cleaver works well for hard varieties, while a softer cheese may need a thin, flexible blade. Position the block on a stable cutting board to prevent slipping, and plan your cuts based on the desired portion sizes. For even slices, measure and mark the block lightly with a knife or toothpick. Apply steady, controlled pressure when cutting, avoiding sawing motions that can crumble the cheese. Finally, handle the cheese with clean hands or utensils to maintain its freshness and presentation.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, semi-hard, or soft (method varies based on texture) |
| Tools Needed | Large chef’s knife, wire cheese cutter, cheese plane, or cheese slicer |
| Cutting Direction | Always cut perpendicular to the cheese’s natural rind or grain |
| Portion Size | Cut into blocks, slices, cubes, or wedges based on intended use |
| Hard Cheese Method | Use a sharp knife or wire cutter to slice cleanly; avoid crumbling |
| Soft Cheese Method | Use a wire cutter or thin, sharp knife to prevent squashing |
| Temperature | Cut cheese at room temperature for cleaner cuts (let chill for 15–30 minutes beforehand) |
| Storage After Cutting | Wrap cut portions in wax or parchment paper; store in airtight container |
| Safety Tips | Secure cheese on a stable surface; use a non-slip mat or towel underneath |
| Common Mistakes | Using a dull knife, cutting cheese too cold, or applying too much pressure |
| Specialty Cheeses | Blue cheese: cut along veins; Brie: slice horizontally through the center |
| Serving Suggestions | Arrange cuts on a board with varying shapes for visual appeal |
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What You'll Learn
- Choose the right knife for the type of cheese you're cutting
- Prepare the cheese by removing packaging and letting it warm slightly
- Cut hard cheeses into thin, even slices or cubes
- Slice soft cheeses with a wire cutter or dental floss for clean cuts
- Store leftover cheese properly by wrapping it tightly to maintain freshness
Choose the right knife for the type of cheese you're cutting
The texture and density of cheese dictate the knife you should use. Hard cheeses like Parmesan or aged Gouda require a sturdy, narrow blade, such as a cleaver or a cheese knife with a sharp, straight edge. These knives can handle the pressure needed to slice through dense cheese without crumbling it. For semi-hard cheeses like Cheddar or Gruyère, a standard cheese knife with a forked tip works well, allowing you to cut neat slices or cubes while minimizing waste. Soft cheeses, however, demand a different approach. A wire cutter or a thin, flexible blade is ideal for Brie or Camembert, as it glides through the creamy interior without squashing the cheese.
Consider the shape and size of the cheese block when selecting your knife. Large, cylindrical cheeses like wheels of Emmentaler benefit from a cheese harp, a specialized tool with multiple wires that cut through the cheese without disturbing its structure. For smaller, rectangular blocks, a standard cheese knife or a chef’s knife can suffice, provided the blade is sharp enough to maintain clean edges. If you’re working with a particularly large block, such as a 40-pound wheel of Parmesan, a long, thin blade like a cheese plane can help you shave off thin, even slices without exerting excessive force.
The material of the knife also matters. Stainless steel blades are durable and easy to clean, making them a popular choice for hard and semi-hard cheeses. However, for soft or sticky cheeses, a non-stick coating on the blade can prevent the cheese from clinging, ensuring smoother cuts. Avoid using serrated knives for most cheeses, as they can tear the texture and leave jagged edges. The exception is aged, brittle cheeses, where a serrated edge might help prevent shattering.
Practice makes perfect when pairing knives with cheeses. Start by testing your knife on a small portion of the cheese block to ensure it cuts cleanly. If the knife struggles or the cheese crumbles, switch to a more appropriate tool. For example, if a standard knife fails to slice through a semi-soft cheese like Havarti, try a wire cutter instead. Over time, you’ll develop a sense of which knives work best for specific cheeses, streamlining your cutting process.
Ultimately, the right knife enhances both the efficiency and presentation of your cheese cutting. Investing in a variety of cheese knives—from wire cutters to cheese planes—ensures you’re prepared for any type of cheese. Remember, the goal is to preserve the integrity of the cheese while achieving the desired shape and size. By choosing the right knife, you’ll not only make the task easier but also elevate the overall experience of serving and enjoying cheese.
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Prepare the cheese by removing packaging and letting it warm slightly
Before you can slice into a large block of cheese, it must be freed from its protective casing. This initial step is crucial, as the packaging—whether wax, plastic, or vacuum-sealed wrap—serves to preserve freshness but can hinder both the cutting process and the cheese’s flavor. Carefully peel or cut away the packaging, taking care not to leave behind any residue that might taint the cheese. For wax-coated varieties like Gouda or Cheddar, use a sharp knife to slice through the wax, then gently lift it off in pieces. Once unwrapped, the cheese is ready for the next critical phase: acclimating to room temperature.
Cheese, particularly harder varieties like Parmesan or aged Cheddar, benefits from warming slightly before cutting. This process, known as tempering, softens the cheese just enough to make slicing cleaner and more precise. Cold cheese tends to crack or crumble under pressure, leading to uneven cuts and wasted portions. Allow the block to sit at room temperature for 15 to 30 minutes, depending on its size and density. A 5-pound block of Cheddar, for instance, may require closer to 30 minutes, while a smaller 2-pound block of Gruyère will temper more quickly. This step is often overlooked but can significantly improve the cutting experience.
The science behind tempering cheese lies in its fat and protein structure. When chilled, the fats harden, making the cheese more brittle. As it warms, the fats soften, allowing the cheese to retain its shape while yielding to the blade. This is especially important for cheeses intended for presentation, such as those used on a charcuterie board or in gourmet dishes. A properly tempered block will not only cut more cleanly but also showcase its texture and marbling more effectively. For optimal results, pair this step with the use of a sharp, non-serrated knife designed for hard cheeses.
While letting cheese warm is beneficial, it’s essential to monitor the process to avoid over-softening. Soft or semi-soft cheeses like Brie or young Gouda can become too pliable if left at room temperature for too long, making them difficult to handle. For these varieties, 10 to 15 minutes is typically sufficient. Additionally, never leave cheese unrefrigerated for more than an hour, as this can compromise its safety and quality. If you’re working in a warm environment, consider tempering the cheese in a cooler area of your kitchen or using a marble slab to slow the warming process.
In practice, preparing cheese by removing its packaging and letting it warm slightly is a simple yet transformative step. It bridges the gap between storage and serving, ensuring the cheese is both safe to cut and aesthetically pleasing. Whether you’re a home cook or a professional chef, this technique elevates the entire cheese-cutting process, turning a potentially frustrating task into a seamless one. By respecting the cheese’s natural properties and giving it time to acclimate, you’ll achieve cleaner cuts and a better overall experience.
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Cut hard cheeses into thin, even slices or cubes
Hard cheeses, such as Parmesan, Pecorino, or aged Cheddar, demand precision when slicing or cubing to preserve their dense texture and concentrated flavor. Unlike softer varieties, these cheeses require a sharp, sturdy knife—preferably a wire cutter or a chef’s knife with a thin blade—to avoid crumbling or uneven edges. The goal is to create thin, even slices or cubes that enhance both presentation and functionality, whether for garnishing dishes, pairing with charcuterie, or melting evenly in recipes.
To slice hard cheeses, start by stabilizing the block on a non-slip cutting board. For thin slices, position the knife at a slight angle and apply steady, even pressure, pulling the blade toward you in one smooth motion. Aim for slices no thicker than 1/8 inch to ensure they’re pliable enough to curl or drape over dishes without breaking. If using a wire cutter, adjust the tension to match the cheese’s hardness, ensuring a clean cut without fraying the edges.
Cubing hard cheeses requires a slightly different approach. Begin by slicing the block into thin planks, then stack two or three planks and cut them lengthwise into strips. Finally, slice the strips crosswise to achieve uniform cubes, ideally 1/2 inch in size for versatility. For smaller cubes (1/4 inch), chill the cheese in the refrigerator for 20–30 minutes beforehand to firm it further, making it easier to handle and reducing the risk of crumbling.
The key to success lies in maintaining consistency. Uneven slices or cubes not only look unrefined but can also affect how the cheese melts or interacts with other ingredients. For example, thin, even slices of Parmesan will crisp up uniformly when baked, while uniform cubes of aged Gouda will melt seamlessly into sauces or soups. Practice and patience are essential, as hard cheeses can be unforgiving—but the payoff is a polished, professional result that elevates any dish.
Finally, consider the intended use when deciding between slices or cubes. Thin slices are ideal for shaving over salads, pasta, or soups, while cubes work best for snacking, skewers, or incorporating into recipes. By mastering the technique for both, you’ll unlock the full potential of hard cheeses, transforming them from a simple block into a versatile ingredient or elegant garnish.
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Slice soft cheeses with a wire cutter or dental floss for clean cuts
Soft cheeses, like Brie or Camembert, pose a unique challenge when it comes to slicing. Their creamy texture often leads to crumbling or uneven cuts with a traditional knife. Here's where wire cutters or dental floss become your secret weapons. These tools glide through the soft interior without compressing or tearing the cheese, ensuring clean, precise slices every time.
Imagine presenting a perfectly portioned wedge of Brie, its interior intact and oozing slightly, ready to be savored. This level of presentation elevates any cheese board or appetizer.
The Technique: For wire cutters, simply position the wire at the desired cutting point and gently pull it through the cheese. Dental floss requires a slightly different approach. Cut a length of floss longer than the diameter of your cheese wheel, then grip both ends and carefully saw through the cheese. The key to both methods is a slow, steady motion. Rushing can lead to uneven cuts or breakage.
For larger wheels, consider using a cheese wire with handles for better control.
Why It Works: The thin, flexible nature of wire or floss minimizes friction and resistance, allowing for a clean cut through the soft cheese. Unlike a knife, which can push and smear the cheese, these tools create a precise separation, preserving the cheese's delicate texture.
Beyond the Basics: While ideal for soft cheeses, wire cutters and floss can also be used for semi-soft varieties like young Cheddar or Gouda. Experiment with different cheeses to discover the optimal cutting method for each. Remember, the goal is to showcase the cheese's unique characteristics, and sometimes, a non-traditional tool yields the best results.
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Store leftover cheese properly by wrapping it tightly to maintain freshness
After cutting a big block of cheese, you’re often left with sizable leftovers that need proper care to stay fresh. Improper storage can lead to dryness, mold, or off flavors, wasting both cheese and money. The key to preserving its texture and taste lies in how you wrap it—a step as crucial as the cutting itself.
Analytical Perspective: Cheese is a living product, with natural molds and bacteria contributing to its flavor. However, exposure to air accelerates unwanted mold growth and moisture loss. Wrapping leftover cheese tightly creates a barrier that slows oxidation and prevents it from absorbing odors from the fridge. For semi-hard cheeses like cheddar or gouda, plastic wrap or wax paper works well, but softer varieties like brie require breathable materials like parchment paper to avoid trapping excess moisture.
Instructive Steps: Start by trimming any exposed, dried-out edges from the cheese. For hard cheeses, use a fresh piece of plastic wrap or aluminum foil, pressing it firmly against the surface to eliminate air pockets. Soft cheeses benefit from a double wrap: first in parchment paper, then loosely in foil to allow airflow. Label the package with the date and type of cheese, as fridge odors can make identification tricky later. Store in the coolest part of the refrigerator, ideally the bottom shelf, where temperatures are most consistent.
Comparative Insight: While plastic wrap is convenient, beeswax wraps or reusable silicone covers are eco-friendly alternatives that work equally well for semi-hard cheeses. Vacuum-sealed bags offer the most airtight option but require an investment in equipment. Avoid storing cheese in clingy, non-food-grade plastics, as they can leach chemicals. For long-term storage, hard cheeses like parmesan can be grated and frozen, though this alters their texture, making it best suited for cooking.
Practical Tip: If you notice mold on the surface, don’t discard the entire piece. Hard and semi-hard cheeses can be salvaged by cutting off the moldy part plus an additional 1 inch (2.5 cm) around it. Soft cheeses, however, should be discarded entirely if mold appears, as their higher moisture content allows spores to penetrate deeply. Regularly inspect stored cheese and adjust wrapping if it appears loose or damaged.
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Frequently asked questions
You’ll need a sharp, long knife (such as a chef’s knife or cheese knife), a cutting board, and optionally a wire cheese cutter for harder cheeses.
Measure and mark the block with a knife or toothpick to guide your cuts. Slice slowly and evenly, applying gentle pressure to maintain consistency.
Let the cheese sit at room temperature for 15–30 minutes before cutting. This makes it easier to slice without crumbling, especially for harder varieties.
Wrap the remaining cheese in wax paper or parchment paper, then place it in an airtight container or plastic wrap. Store in the refrigerator to maintain freshness.
