Frederic Melton
Knowing how to cut cheese is an important, yet often overlooked aspect of creating a cheeseboard. The right way to slice varies depending on the type and shape of the cheese. For instance, crumbly cheeses like aged gouda, feta, and Parmigiano-Reggiano can be cut using a dull knife to pry off bite-sized chunks. Aged cheddars, which are firmer cheeses, can be cut by digging a knife into the cheese and letting breakpoints crumble off to create chunky pieces. Alternatively, you can slice it as you would a log.
| Characteristics | Values |
|---|---|
| Cutting technique | Cut diagonally across to create wedges |
| Dig a knife into the cheese and let breakpoints crumble off to create chunks | |
| Slice like a log | |
| Cut into evenly-sized medallions | |
| Cutting tools | Sharp knife |
| Unflavored dental floss | |
| Wire slicer | |
| Knife with a forked tip | |
| Hollow-edge blade | |
| Tear-shaped knife | |
| Dull knife | |
| Serving temperature | Cheese should not be served straight from the refrigerator |
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What You'll Learn
Cutting aged cheddar: the right tools for the job
When it comes to creating a cheeseboard, one aspect that is often overlooked is knowing how to cut the cheese properly. Cutting cheese the right way will not only make your cheese plate aesthetically pleasing, but it will also help cut back on waste, ensuring that every part of the cheese is used. The right tools and techniques for cutting aged cheddar cheese will guarantee that your guests get the perfect rind-to-cheese proportions in each bite and that no one is stuck with the less desirable parts of the cheese.
Aged cheddar is a firmer cheese, so it is important to use the right tools to cut it effectively. While you don't need a special set of tools, a sharp knife is essential. You can also use unflavored dental floss or cheese wire if you prefer. When cutting aged cheddar, you can either slice it like a log or simply dig a knife into the cheese and let the breakpoints crumble off to create chunky pieces.
If you choose to slice the cheese, start by placing the cheddar flat on one side. Then, thinly slice the rinds off the right and left sides, leaving the rind on the widest part of the wedge. Next, cut lengthwise from the rind to the tip of the wedge to create triangles. To ensure even portions, cut the triangles in half and then into quarters.
For crumbly cheeses like aged cheddar, you can also use a dull knife to gently pry off bite-sized chunks. This method allows you to control the size and shape of the pieces, ensuring that your guests receive equal portions. Remember, the key to cutting aged cheddar cheese is to create uniform pieces with a balanced ratio of rind to paste, so each piece has a consistent taste and texture.
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How to cut to ensure even rind-to-paste ratios
Cutting aged cheddar cheese properly is important for the eating experience and aesthetics. To ensure an even rind-to-paste ratio, you should cut a wedge of crumbly cheese, like aged cheddar, on a bias for a rustic chop. Place the wedge of cheese on its side with the tip facing you. Center the tip of your knife on the tip of the cheese wedge. Angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the center of the cheese and continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch thick. This technique will give you a relatively even rind-to-paste ratio in each slice.
For rectangular blocks of aged cheddar, lay the cheese with its largest surface down and slice thinly into small rectangles. These rectangles can be placed on a cracker or enjoyed on their own. If you want to add some variety, cut the rectangles diagonally through the center to create two triangles.
If you are creating a charcuterie board with aged cheddar, you can cut the cheese into wedges. First, cut the wheel in half, and then cut each half into wedges. You can also get creative and cut the wedges into smaller pieces. This will ensure that each piece has a good cross-section of the cheese, including the rind.
It is worth noting that the texture and shape of the cheese block will dictate the cutting technique. Aged cheddars tend to be firm, so a sharp knife is usually sufficient to cut through the cheese. However, you can also use a cheese wire or unflavored dental floss for thinner slices.
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Cutting aged cheddar into wedges
The first step is to choose the right knife. For harder cheeses like aged cheddar, a tear-shaped knife is ideal. You'll want to slide the tip of the knife into the cheese and push down with force. If your cheddar is on the firmer side, you can also use a sharp, regular knife to cut it as you would a log, creating even, cross-sectioned slices. Another option is to use unflavored dental floss in place of a cheese wire for a cleaner cut.
When cutting your cheddar into wedges, it's important to ensure that each piece has a balanced ratio of rind to paste, or the part of the cheese that is eaten. This way, no one gets a bite that's all rind or all paste. Place the cheese flat on one side and thinly slice the rinds off the right and left sides, leaving the rind on the widest part of the wedge. Then, cut lengthwise from the rind to the tip of the wedge to create triangles. To keep the pieces even, cut them in half and then into quarters.
Finally, always cut your cheese right before serving. Cheese is easier to cut when it's cold, but it should never be served straight from the refrigerator as the cold temperature can mask the flavor. By following these steps, you'll not only create a beautiful cheeseboard, but you'll also ensure that every bite of your aged cheddar is perfect.
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Cutting aged cheddar into chunks
When cutting aged cheddar into chunks, there are a few things to keep in mind. First, it is recommended to let the cheese sit at room temperature for about 10-15 minutes before cutting, as this will make it softer and easier to slice. The amount of cheese to be cut should also be considered; if cutting for a group, a good rule of thumb is to account for 3 to 4 ounces of cheese per person if it is not the main course.
For a rustic look, cut a wedge of aged cheddar on a bias. To do this, lay the wedge on its side with the tip facing you. Position the knife at a 45-degree angle, with the tip centred on the tip of the wedge. Cut through the cheese, keeping the knife tip centred, and then continue cutting in a radial pattern. Each slice should be about 1/4 to 2/3 inch thick.
If you prefer a more precise, uniform cut, start by cutting the cheese block in half so that you have two rectangular pieces. Then, using vertical cuts, slice each half into thin, rectangular pieces about 1/8 inch thick. Finally, cut these rectangles diagonally from corner to corner to create triangular chunks. This method works well with cheddars, as well as Monterey Jack and Gouda cheeses.
For crumbly aged cheddars, some people recommend using a wire cheese slicer or a dull knife to break off bite-sized chunks. Another option is to use unflavored wax dental floss, which can effectively cut through cheese without disturbing its structure.
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The best way to store pre-cut aged cheddar
Pre-cut aged cheddar is best stored in the refrigerator, ideally in the cheese drawer or crisper, to protect it from the drying air of the fridge and to help prevent mould growth.
Aged cheddar is a hard cheese with a low moisture content, which means it has more wiggle room when it comes to storage. While refrigeration is not necessary for safety, it will extend the shelf life of the cheese. If you do choose to keep your pre-cut aged cheddar at room temperature, it should be consumed within a few days.
To wrap your pre-cut aged cheddar, avoid using plastic wrap as this can cause the cheese to dry out. Instead, opt for reusable containers or wax or cheese paper, followed by plastic wrap to prevent the cheese from drying out. You can purchase designated cheese paper, or use any sort of kitchen paper, such as wax paper or brown baking paper.
When storing pre-cut aged cheddar, it's important to note that it will continue to change and develop new flavours, textures, and moulds. Therefore, your storage method should allow the cheese to breathe without drying out.
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Frequently asked questions
Place the cheese flat on one side and thinly slice the rinds off the right and left sides, leaving the rind on the widest part of the wedge. Then, cut lengthwise from the rind to the tip of the wedge to make triangles.
Aged cheddar is a firm, smooth cheese. You can use a sharp knife to cut it, or even unflavored dental floss in place of a cheese wire.
Aged cheddar can be cut by simply digging a knife into the cheese and letting the breakpoints crumble off to create chunks.
