Andy Montoya
Blue cheese is a soft cheese with a strong flavour and a unique appearance, making it a popular choice for charcuterie boards. When preparing blue cheese for a charcuterie board, it is important to use the right tools and cutting techniques to preserve its distinctive taste and texture. The type of knife you use can make a difference in how well the cheese holds together and presents on the board. In this guide, we will cover the best practices for cutting blue cheese to elevate your charcuterie board.
| Characteristics | Values |
|---|---|
| Type of knife | A soft cheese knife with holes in the blade, a spatula knife, a paring knife, or a cheese wire/harp |
| Cutting technique | Cut into triangular wedges, leaving a piece of rind on top |
| Presentation | Place blue cheese on a separate plate or apart from other cheeses on the charcuterie board |
| Accompaniments | Pair with fruity jams like raspberry or apricot |
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What You'll Learn
Use a separate knife for strong-smelling blue cheese
When preparing a charcuterie board, it is important to remember that strong-smelling blue cheese can overwhelm the flavours of milder cheeses. To prevent this, always use a separate knife for cutting blue cheese. This will ensure that the strong smell and flavour of the blue cheese does not transfer to the other cheeses on the board.
Blue cheese is a soft cheese, and soft cheeses tend to be sticky. This means that they can be difficult to cut and can stick to the knife, especially if the knife has a large surface area. To avoid this, it is recommended to use a knife with holes in the blade, such as a soft cheese knife, when cutting blue cheese. The holes in the blade reduce the surface area that the cheese can stick to and provide much-needed oxygen.
If you are looking to create smooth, even cuts in your blue cheese, a cheese wire or harp can be extremely useful. Simply position the harp where you want to slice and push down. This method works especially well for softer blue cheeses, as it prevents the knife from pulling the blue mould from the veins. You can use a cheese harp or wire to cut the triangular-shaped rind from the side of the wedge, and then continue to cut the cheese into triangular serving-size wedges.
If you do not have access to a cheese wire or harp, a paring knife can also be used to cut blue cheese. Try to hold the wedge in your hand as you make the cuts. It is recommended to cut small, triangular wedges of the desired portion size, leaving a piece of rind on top. The rind of the cheese is edible and can be enjoyed along with the cheese, unless it is made from wax, bark, or cloth.
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Cut blue cheese into small wedges
Blue cheese is a soft cheese, and it can be a bit tricky to cut and serve elegantly on a charcuterie board. To cut blue cheese into small wedges, you can follow these steps:
First, it is recommended to use a soft cheese knife with holes in the blade to reduce the surface area that the cheese can stick to. If you don't have a soft cheese knife, a paring knife will also work. It is important to note that blue cheese is best served at room temperature, so make sure to take the cheese out of the fridge before cutting.
Next, cut the triangular-shaped rind from the side of the wedge. This will create a smooth, even cut and prevent the knife from pulling the blue mold from the veins. If you are working with a larger wheel of blue cheese, cut the wheel into wedges by slicing equal-sized wedges from the centre, as if you were cutting a cake.
Then, place the wedge flat on a cutting board and cut it into smaller wedges. Depending on the desired serving portion, you can cut the triangular wedge into even smaller wedges. Each piece should have a piece of rind on it.
Finally, arrange the small wedges on your charcuterie board. Pair blue cheese with fruits like pear slices or crackers. You can also serve blue cheese with honey or mustard on the side for dipping.
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Use a cheese wire or harp for soft blue cheese
When preparing a charcuterie board, it's important to know how to cut the cheese to best present it to your guests. Blue cheese is a soft cheese, and for soft cheeses, a cheese wire or harp can be extremely useful. This is because soft cheeses tend to be sticky, and a cheese wire or harp will create a smooth, even cut without pulling the blue mold from the veins.
A cheese wire or harp is used to cut the triangular-shaped rind from the side of the wedge. Position the wire or harp where you want to slice and push down. If you don't have a cheese wire or harp, a paring knife will also work. If you are using a knife, you can cut the cheese into small triangular wedges of the desired portion size. If you are using a wire, try holding the wedge in your hand as you make the cuts.
You can also use a soft cheese knife, which has holes in the blade to reduce the surface area that the cheese can stick to while providing some much-needed oxygen. However, a knife may not be as effective as a wire or harp at cutting soft blue cheese without disturbing the mold veins.
A cheese wire or harp can be used to cut other dairy products, such as butter, and can be equipped on a FoodTools machine.
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Cut rectangular slices for cheeses with rinds
When preparing a charcuterie board, it's important to know the best way to cut the cheese to preserve its shape and natural beauty. For rectangular cheeses with rinds, such as Gruyère, the technique is simple and effective.
Firstly, decide on the thickness of your slices. For a thicker wedge, cut the cheese in half to create two smaller portions. This will make it easier to manage and eat, as well as providing a good base for further cutting.
Next, cut perpendicular to the rectangular wedge to create baton or batonette pieces, depending on your desired thickness. The baton will be thicker, while the batonette will be thinner. These cuts will result in portions that have small pieces of rind on each side, adding a nice texture and flavour to the cheese.
If you'd like your guests to have a portion with a small piece of rind on just one side, simply cut the batonette in half. This will give you two pieces, each with a single side of rind. This technique is perfect for cheeses like Gruyère, which pairs wonderfully with nuts. Scatter some almonds, cashews, or peanuts nearby to enhance the flavour and presentation.
For a different shape, you can also cut triangular wedges from the rectangular cheese. Cut small triangles from one end of the cheese, leaving a piece of rind on the tip of each triangle. These triangles are perfect for pairing with fruity jams like raspberry or apricot.
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Cut thick wedges in half for smaller portions
When preparing a charcuterie board, it's important to remember that cutting cheese is not as simple as cutting it into cubes. To cut thick wedges in half for smaller portions, follow these steps:
- Start with a thick wedge of blue cheese. Blue cheese is a soft cheese, so it's best to use a soft cheese knife with holes in the blade to reduce the surface area the cheese can stick to. Alternatively, a cheese wire or harp can be used to create a smooth, even cut.
- Cut the triangular-shaped rind from the side of the wedge. If using a cheese wire, hold the wedge in your hand as you make the cut.
- Cut the thick wedge in half lengthwise, creating two smaller triangular wedges.
- Depending on the desired portion size, you can cut these smaller wedges into even smaller pieces. For blue cheese, it is recommended to keep the portions on the larger side as the strong flavor can overwhelm milder cheeses.
- Place the blue cheese portions on the charcuterie board, preferably on a separate plate or area of the board to avoid the strong flavor from affecting other cheeses.
By following these steps, you will have a beautifully presented and tasty addition to your charcuterie board.
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Frequently asked questions
Blue cheese is a soft cheese, so it is best to use a cheese wire or harp to cut it. Position the harp where you want to slice and push down to create a smooth, even cut. This will prevent the knife from pulling out the blue mold from the veins.
It is recommended to cut strong-smelling cheeses like blue cheese separately from milder cheeses. You can also give blue cheese its own plate to avoid overwhelming the other ingredients. When serving, preserve the natural shape of the cheese as much as possible. This could mean serving it as wedges, slices, or crumbles.
You will need a cheese wire or harp to cut the cheese, and a paring knife to cut the rind. If you don't have a cheese wire, a paring knife will also work for cutting the cheese.
You can pair blue cheese with fruity jams like raspberry or apricot. Scatter nuts like almonds, cashews, and peanuts near the blue cheese slices, or pair with cherries.
