Bushra Griffith
Cutting and serving hard cheese is a skill that can elevate your charcuterie board and impress your guests. The first step is to choose a variety of cheeses with different textures and flavours. When it comes to hard cheeses, it's best to pre-cut them into visually appealing slices or chunks. To do this, you'll need a very sharp knife, such as a chef's knife or a Parmesan knife, and possibly a wire cutter for semi-firm cheeses. Cut the cheese into thin, even slices, or break it into rustic-looking chunks for very firm varieties. You can also get creative and cut the cheese into triangles or shards to add interest to your board. Now that you know the basics, it's time to curate a beautiful and delicious cheese board that your guests will love.
| Characteristics | Values |
|---|---|
| Cutting technique | Hard cheese needs to be cut with a sharp knife. |
| Cutting technique | Soft, ripened cheese should be cut with a knife with no edge, such as a butter knife. |
| Cutting technique | Crumbly cheese should be cut with a wire slicer to keep its shape intact. |
| Cutting technique | Semi-firm cheese can be sliced after being in the freezer for a few minutes to make it easier. |
| Cutting technique | Aged cheese can be cut at different angles to create shard-like crumbles. |
| Cutting technique | Wedge of cheese can be cut into thin slices, which are great for dipping. |
| Cutting technique | Blocks of cheese can be cut into eighth-inch-thick planks and then into smaller rectangles or triangles. |
| Cutting technique | Very firm, dry block cheeses can be broken into chunks with a Parmesan knife or narrow plane knife. |
| Cutting technique | Horizontal cuts allow the rind to spread more evenly, creating a better crust. |
| Cutting technique | Cutting a round in half and working with a half-moon piece ensures slices are even. |
| Cutting technique | For softer, gooier cheese, cut off a small triangle piece near the point to avoid making a mess. |
| Cutting technique | Cut the block horizontally and then vertically along the rind. |
| Cutting technique | Cut horizontally to make small, thin, round slices. |
| Cutting technique | Carefully slice into points from the bottom center of the thin edge. |
| Serving technique | Hard cheeses are usually pre-cut. |
| Serving technique | Soft cheeses can be served whole or pre-sliced, depending on the number of guests. |
| Serving technique | Semi-firm cheeses can be sliced longways and then in half again for smaller pieces. |
Explore related products
What You'll Learn
Use a sharp knife
When it comes to cutting hard cheese, using a sharp knife is essential. The sharpness of the knife ensures a clean and precise cut, preventing the cheese from crumbling or breaking unevenly. Here are some detailed instructions on how to use a sharp knife to cut and serve hard cheese:
Start by choosing the right type of sharp knife for hard cheeses. A chef's knife or a Parmesan knife is ideal for larger blocks of hard cheese, such as Manchego or Parmesan. These knives have a sturdy and sharp blade that can handle the density of the cheese.
Before cutting, it is recommended to take the cheese out of the fridge about 30 minutes beforehand, allowing it to come to room temperature. This will make it easier to cut and improve the texture and flavour for serving.
For rectangular blocks of hard cheese, place the block on a flat surface and hold it steady with your non-dominant hand. Using a sharp knife, carefully slice the cheese into eighth-inch-thick planks. You can then cut these planks into smaller rectangles or triangles, depending on your desired size and presentation. Cutting the cheese into uniform pieces ensures a consistent serving size for your guests.
If you're working with a wedge of hard cheese, lay the wedge on its flat side. Start slicing from the top to the bottom of the wedge, creating beautiful and evenly sized triangles. These triangles are also perfect for dipping into mustards or jams.
For a creative and rustic presentation, you can use a sharp knife to create shard-like crumbles. Carefully cut into the cheese at different angles, following its natural tendency to form shards. This technique adds texture, shape, and visual appeal to your cheese board.
Remember, safety should always come first when using a sharp knife. Be sure to handle the knife with care and control, using a steady grip and a cutting board to prevent any accidents.
McDonald's Sausage, Egg & Cheese McGriddle: All-Day Availability?
You may want to see also
Cut horizontally for even slices
Cutting hard cheese horizontally is a great way to ensure even slices. This method is especially useful when dealing with guests at parties. It also makes the creamy paste more apparent, adding a unique visual appeal. For example, this technique works well for Saint André cheese.
To begin, cut the block of hard cheese horizontally. This will make the subsequent vertical cuts easier and result in more evenly sized pieces. You can then cut vertically along the rind portion. For the second portion, cut slices across the width of the cheese.
For very firm, dry hard cheeses that come in blocks, smooth slices may not be possible. In this case, use a Parmesan knife or narrow plane knife to break the cheese into rustic-looking chunks before serving.
When cutting hard cheese, it is important to use a sharp knife, otherwise, you will not be able to cut through the cheese. A basic chef's knife works well for larger blocks of hard cheese, such as Manchego or Parmesan.
Cheese Serving Sizes: How Much is Enough?
You may want to see also
Cut vertically for variety
When it comes to cutting hard cheese, it's important to use a sharp knife, otherwise, you simply won't be able to cut it. You can cut rectangular blocks of hard cheese, such as Havarti, longways and then in half again to create smaller pieces. You can also cut these rectangular slices diagonally to create triangles.
For very firm, dry cheeses, smooth slices may not be possible. In this case, use a Parmesan knife or a narrow plane knife to break the cheese into rustic-looking chunks. If you're working with a wedge of hard cheese, lay it on its flat side and slice from top to bottom to create triangles.
For semi-firm cheeses, a wire cheese slicer works well. If you're slicing a block of semi-firm cheese, you can cut it into eighth-inch-thick planks and then cut those into smaller rectangles. If you want to get creative, you can cut the rectangles diagonally to form triangles. For a unique texture, you can carefully cut a semi-firm cheese at different angles to create shard-like crumbles.
To create visual appeal, try cutting some of the blocks of cheese on your board in a different way. For example, you can cut rectangular slices in half diagonally to create two triangles.
Jack in the Box's Cheesy Offerings: Cheese Sticks?
You may want to see also
Explore related products
Cut diagonally for triangles
Cutting hard cheese diagonally is a great way to create visually appealing, uniform slices. This method works well for rectangular blocks of hard cheese, such as Havarti, or aged cheddar.
To cut hard cheese into triangles, start by slicing the block of cheese into eighth-inch-thick planks. You can use a chef's knife or a skeleton knife for this. Then, cut these planks in half diagonally, creating two triangles. This technique is simple yet effective and will elevate the look of your cheeseboard.
If you want to get even more creative, try cutting the rectangular slice diagonally again through the centre, resulting in four smaller triangles. This will give you more pieces to work with and add variety to your board. You can also try cutting the cheese into different sizes and shapes to add interest and texture.
For very firm, dry cheeses that come in blocks, smooth slices may not be possible. In this case, use a Parmesan knife or a narrow plane knife to break the cheese into rustic-looking chunks. This will give your cheeseboard a unique and appealing look.
The Art of Serving Stilton Cheese
You may want to see also
Prep semi-firm cheese before slicing
When preparing semi-firm cheese before slicing, it is important to note that different cheeses require different cutting techniques. The shape of the cheese will also determine how you cut it. For example, a rectangular block of semi-firm cheese like Havarti can be sliced longways and possibly in half again for smaller pieces.
If you are working with a wedge of semi-firm cheese, lay the wedge on its flat side and begin slicing from top to bottom to create beautiful triangles, which are also great for dipping. You can also cut rectangular-shaped slices diagonally to create triangles.
For semi-firm cheeses that come in blocks, you can use a chef's knife or skeleton knife to slice the cheese into eighth-inch-thick planks, cutting those planks into smaller rectangles as needed. A wire cheese slicer also works well for semi-firm cheeses.
If you are preparing a semi-firm cheese before slicing, it can be tricky to cut if it is cold. In a pinch, you can pop it in the freezer for a few minutes to make it easier to slice again. However, most cheeses are best served at room temperature, so you can prep your entire board the morning of a party and then take it out 30 minutes before serving.
Oka Cheese: Serving Suggestions and Pairings
You may want to see also
Frequently asked questions
Use a sharp knife to cut hard cheese. A basic chef's knife works well for larger blocks of hard cheese, such as Manchego or Parmesan.
Lay the wedge on its flat side and slice from top to bottom to create beautiful triangles of cheese.
Cut the block into eighth-inch-thick planks, then cut these into smaller rectangles as needed. You can also cut the rectangles diagonally to create triangles.
Cut the round in half and work with a half-moon piece to ensure even slices. Cut from the centre of the point to the rind or outer edge.
Most cheeseboards look prettier if the hard cheeses are pre-cut. However, some cheeses are better served whole and cut at the table.
