Kamil Perry
Cutting a wedge of cheese may seem daunting, but it's actually one of the easiest ways to cut cheese. The best way to cut a wedge of cheese depends on the type of cheese you're working with. For crumbly cheeses, cut the cheese on a bias for a rustic chop. For semi-hard or hard cheeses, cut width-wise for thinner slices. For softer cheeses, use a specialty knife for a beautiful presentation. For a wedge of cheese, lay the wedge on its flat side and slice from top to bottom, creating thin, long triangles. If the wedge is too thin, the slices may come out looking spindly. If you're working with a long wedge, cut a few slices off the nose and then cut the rest radially.
| Characteristics | Values |
|---|---|
| Cheese type | Semi-hard or hard |
| Cut type | Triangular slices |
| Cut width | 1⁄4 to 3⁄4 inch (0.64 to 1.91 cm) |
| Cut length | Long |
| Cut thickness | Thin |
| Cut direction | Width-wise |
| Rind | Leave on the back edge |
| Serving size | 3 to 4 ounces per guest |
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What You'll Learn
Cutting a wedge of crumbly cheese
When it comes to cutting a wedge of crumbly cheese, there are a few techniques you can use to achieve the perfect rustic chop. Here are some detailed steps to guide you through the process:
Preparing the Cheese
Start by laying the wedge of cheese on its side with the tip facing you. If your cheese has a rind, you can decide whether to keep it on or remove it. Some people prefer to keep the rind on one side, creating a nice contrast of textures and colours on the platter. Others might opt to remove it entirely, allowing for easier slicing and a smoother appearance.
Cutting the Cheese
Now, take your knife and centre its tip on the tip of the cheese wedge. To achieve that rustic, crumbly chop, angle the knife to cut the wedge at a 45-degree angle. Gently and carefully, continue cutting in a radial pattern, following the natural shape of the cheese. Each slice should be between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick.
For crumbly cheeses, it is recommended to use a flat cheese knife or a knife with a thin blade. You can also use a wire cheese slicer, which is great for creating thin slices. If you don't have a wire cheese slicer, a sharp knife or an open work serrated knife can also do the job. Just remember to cut slowly and carefully to avoid any mess or uneven slices.
Presentation
Once you've cut your desired number of slices, you can get creative with the presentation. You can fan out the slices or even stand them upright, creating a unique and eye-catching display. If you're feeling playful, you can also try reassembling the slices into the shape of the original wedge. This adds a whimsical touch to your cheese platter.
Serving Tips
When serving crumbly cheese, it's a good idea to embrace its natural texture. Don't worry too much about making perfectly uniform slices, as the cheese's inherent crumble is part of its charm. You can even cut thicker slices and let your guests break off their desired amount, creating a fun and interactive experience for them.
Additionally, consider pairing your crumbly cheese with complementary foods. Fresh or dried fruits, nuts, crackers, or bread can enhance the flavour and texture of the cheese.
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Cutting a wedge of semi-hard or hard cheese
First, choose a variety of types and flavours of cheese to create a balanced and varied cheeseboard. Account for 3 to 4 ounces of cheese per guest if it is not being served as the main course. Most wedges of cheese vary in size, but they are typically 4 to 8 ounces.
When cutting a wedge of semi-hard or hard cheese, it's best to use a sharp knife, such as a core knife or a chef's knife, to create clean cuts. You can also use a wire cheese slicer or cutter to achieve thin slices. Place the cheese wedge on its side and start slicing from the tip downward, making cuts every 1/4 to 3/4 inch for thinner slices. If your wedge is larger, cut it in half first to create shorter slices.
For a creative presentation, you can cut the wedge into long, thin triangles running the length of the original wedge. You can also remove the rind on the top and bottom, leaving it on the back edge. If your cheese is crumbly, you can crumble it into an amphitheatre-like shape, leaving the rind on the plate with the crumbles piled inside.
Remember, you don't have to follow strict rules when cutting cheese, and you can get creative with your presentation. Enjoy experimenting with different cutting techniques and serving styles to impress your guests!
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Cutting a wedge of soft, medium, or hard cheese
When it comes to cutting a wedge of cheese, the approach can vary depending on whether you're dealing with a soft, medium, or hard cheese variety. Here's a guide to help you navigate the cutting and serving process for each type:
For Soft Cheeses:
Start by placing the cheese wedge on a clean, dry cutting board. Soft cheeses are often creamy and spreadable, so it's important to work quickly to avoid having the cheese stick to your knife or crumble. Using a thin, flexible knife, carefully cut the cheese into thin, even slices. If you're serving the cheese with crackers or bread, you may want to cut the slices into smaller, more manageable portions. To ensure a clean cut, dip your knife into hot water and wipe it dry before each cut.
For Medium Cheeses:
With medium-hardness cheeses, you can create a combination of thin slices and small cubes. Start by cutting the wedge in half lengthwise, and then cut each half into slices of your desired thickness. You can then cut these slices into cubes if you prefer. Medium cheeses are a bit firmer, so they are easier to handle and cut into uniform portions.
For Hard Cheeses:
Hard cheeses are easier to cut into cubes or small, neat slices. Cut the wedge into thin slices, and then stack these slices to cut them into cubes. Hard cheeses are less likely to crumble, so you can also cut them into thicker slices or chunks if you prefer.
General Tips:
- Always use a sharp knife to ensure clean cuts and to avoid squashing the cheese.
- Keep your knife clean by wiping it with a damp cloth or dipping it in hot water between cuts, especially when dealing with sticky or soft cheeses.
- Cut your cheese at room temperature to ensure an even cut and to allow the flavors to develop.
- If serving multiple types of cheese, provide separate knives for each to prevent flavor transfer.
With these tips, you'll be able to serve cheese wedges that are not only delicious but also aesthetically pleasing and easy to enjoy.
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Cutting a wedge of tall hard round cheese
To cut a wedge of tall hard round cheese, you'll need a sharp knife, preferably a long, large-bladed knife, such as a cleaver, as hard cheeses can be thick to cut through.
First, cut the wheel into wedges—cut it in half, then half again, and then into pie-like wedges. If your cheese has a rind on the top, slice that part off before making individual serving slices. Next, put the wedge on its side with the rind facing you. Slice the cheese vertically from the tip to the rind. Consider cutting the slice in half if the serving is too large or if you have a very tall wheel of cheese.
If you want to create thin slices, you can use a wire cheese slicer or cutter. Place the block of cheese on its side, holding it in place with one hand. Set the wire part over the edge of the cheese and use gentle pressure to push the wire through until you reach the bottom.
If you're working with a long-aged, dry, hard, and brittle cheese, it may crumble. In this case, you can simply crumble the cheese with a knife or spreader, leaving the rind on the plate with the crumbles piled up inside.
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Cutting a wedge of semi-firm cheese
To cut a wedge of semi-firm cheese, you can use a sharp knife or a wire cheese slicer. Here are some detailed steps you can follow:
First, lay the wedge of cheese on its side with the tip facing you. If your wedge is on the larger side, you may want to cut it in half first to create shorter slices. Now, take your knife or wire cheese slicer and place it at the tip of the cheese wedge. If using a knife, angle it at a 45-degree angle to cut a wedge. Continue cutting in a radial pattern, making each slice about 1/4 to 2/3 inch thick. Alternatively, if using a wire cheese slicer, apply gentle pressure to push the wire through the cheese until you reach the bottom. You can adjust the thickness of each slice using the slicer's adjustment feature.
For presentation, you can get creative! You could fan out the slices or even stand them upright. If you're working with a long wedge, you can cut a few servings off the nose (the thin, pointy end) and then cut the rest radially. If your cheese has a rind, you can leave it on one side or remove it entirely, depending on your preference.
This cutting method works well with semi-hard cheeses such as Cheddar, Swiss, Gouda, Asiago, and Romano. It's perfect for serving on a charcuterie board or making cheese sandwiches. Enjoy your cheese!
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Frequently asked questions
Lay the wedge on its flat side and slice from top to bottom. The size of the triangles will depend on the thickness of the wedge.
Cut a few servings off the nose (the thin, pointy end) and then cut the rest radially.
Cut the cheese on a bias for a rustic chop.
