Kamil Perry
A charcuterie board is a delightful way to showcase a variety of cheeses, meats, fruits, and crackers. When it comes to cutting cheddar cheese for your charcuterie board, there are a few tips and tricks to consider. Cheddar is considered a firm and sharp-tasting cheese, which makes it relatively easy to work with. You can use a chef's knife to cut semi-thick slices, or a cheese plane for thin slices. If you want bite-sized pieces, cut the cheese into cubes or shards. It's best to plan your board in advance, considering how the cheese will pair with other items and how to cut it to fill the spaces attractively. You can also get creative with your presentation by adding bowls of spreads, meats, and fruits like grapes, apples, or pears.
| Characteristics | Values |
|---|---|
| Number of cheeses | 3-4 |
| Cheese types | Soft, semi-soft, strong-flavoured, and a crowd-pleaser |
| Cheese examples | Brie, smoked gouda, blue, extra sharp cheddar |
| Cutting technique | Cubes, bite-sized pieces, wedges |
| Tools | Butter knife, butter spreader, cheese spreader, sharp knife, small cheese knife, soft cheese knife, spatula knife, cheese plane, wire or floss |
| Presentation | Spread out, with space between cheeses |
| Pairings | Fresh fruits (e.g., grapes, apples, pears), cured meat, crackers, nuts |
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What You'll Learn
- Cutting semi-firm cheeses: slice Manchego into small triangles and cut Havarti longways
- Cutting aged cheeses: use a sharp knife to create shard-like crumbles
- Cutting soft cheeses: use a soft cheese knife with holes in the blade to reduce stickiness
- Cutting semi-hard cheeses: use a cheese plane for the perfect slice
- Cutting hard cheeses: use a small cheese knife to chisel off large chunks
Cutting semi-firm cheeses: slice Manchego into small triangles and cut Havarti longways
When it comes to cutting semi-firm cheeses for a charcuterie board, the type of cut you use depends on the shape of the cheese. For example, Havarti cheese is sold in a rectangular block, so it is best to slice it longways and perhaps in half again for smaller pieces. On the other hand, Manchego cheese is sold in a wedge, which allows you to cut small triangles and bring a new shape to the board.
If you are having trouble cutting semi-firm cheeses, it can be helpful to pop the cheese in the freezer for a few minutes to make it easier to slice. However, it is important to note that most cheeses are best served at room temperature, so make sure to take the cheese out of the fridge 30 minutes before serving.
For a charcuterie board, it is recommended to have a variety of cheeses with different flavours and textures. In addition to semi-firm cheeses like Havarti and Manchego, you may want to include a soft cheese like Brie, and a firm cheese like Parmesan or aged Cheddar. When arranging the cheeses on the board, be sure to give them some space to create a balanced look.
When cutting firm cheeses like Parmesan or aged Cheddar, you can use straight perpendicular cuts to create small, thin slices. For thick wedges, you may want to cut them in half first to create smaller portions. With very firm, crumbly cheeses, you can use a sharp knife to create shard-like crumbles by cutting at different angles.
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Cutting aged cheeses: use a sharp knife to create shard-like crumbles
When it comes to cutting aged cheeses, it's best to use a sharp knife to create shard-like crumbles. This technique not only looks beautiful but also naturally occurs in aged cheeses. The more aged a cheese is, the firmer it will be, and these varieties often develop a unique, crystalline texture.
To achieve this, use a sharp, thin-bladed knife or skeleton knife. Carefully cut into the cheese at different angles to create shard-like crumbles. You can cut an entire wedge of cheese into shards or just cut a part of it, leaving the rest of the wedge intact. This way, you get a mound of pieces around the wedge, creating a nice texture, shape, and display for your charcuterie board.
If you're working with very firm, crystalline cheeses aged for over a year, you might want to serve wedges whole with a sharp knife, allowing guests to portion themselves. You can also chunk the paste, leaving the rind intact, so it "frames" the pieces of cheese. Remember, the key to getting the most flavor out of each piece is to increase the surface area, so thinner, wider slices are preferable to cubes.
For extra mature cheddars, a hard cheese knife is ideal. These knives have a broad blade with a squared tip, designed to cut through firm cheeses. Keep the knife parallel to the cutting board and apply uniform downward pressure. If needed, you can also apply pressure to the blade spine with your other hand.
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Cutting soft cheeses: use a soft cheese knife with holes in the blade to reduce stickiness
When preparing a charcuterie board, it's important to select a variety of cheeses with different textures and flavours. This could include a soft cheese like brie, a semi-firm cheese like gouda, and a firm cheese like cheddar.
Cheddar is a sharp, tangy, and nutty cheese that's firm and easy to cut. When slicing cheddar cheese, a high-quality chef's knife will suffice. However, if you're working with softer cheeses like Camembert or Brie, a soft cheese knife with holes in the blade, also known as an open work blade knife, is ideal.
Soft cheeses tend to be sticky, and the holes in the blade of a soft cheese knife serve two purposes: they reduce the surface area that the cheese can stick to, and they allow oxygen to reach the cheese. This type of knife is perfect for cutting and serving soft cheeses without crushing or spreading them.
When cutting soft cheeses, hold the knife firmly and use a gentle sawing motion to slice through the cheese. The holes in the blade will help prevent the cheese from sticking, and you can also use them to push the sliced cheese off the knife. Remember to wipe the blade clean after each slice to prevent the cheese from sticking to the knife.
In addition to the soft cheese knife, there are other specialty cheese knives that can be useful for a charcuterie board. For semi-hard cheeses like Muenster, a cheese plane will guarantee the perfect slice thanks to its sharp rectangular opening. For hard cheeses, a cheddar knife, also known as a mini cleaver, has a wide blade that allows for force and balance when cutting slices.
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Cutting semi-hard cheeses: use a cheese plane for the perfect slice
When preparing a charcuterie board, it's important to select a variety of cheeses with different textures and flavours. For semi-hard cheeses like Muenster, a cheese plane is the perfect tool to achieve the ideal slice. Cheese planes are designed with a sharp rectangular opening that effortlessly cuts through these cheeses, resulting in smooth, clean-cut slices.
To start, remove the semi-hard cheese from the refrigerator. It is best to cut the cheese before serving it; if you need to cut it ahead of time, you can store it in the freezer for a few minutes to make slicing easier. Then, take it out of the freezer 30 minutes before serving to ensure it's at the optimal temperature.
When using a cheese plane, look for one with a thin, flexible head that hugs the surface of the cheese. This feature ensures easy manoeuvring and precise slicing. The ideal thickness for cheese slices is about 0.08 to 0.09 inches, which is slightly thicker than a nickel. Thinner slices may not showcase the cheese's texture, while thicker slices can overwhelm delicate crackers.
The Wüsthof Gourmet 4¾-inch Cheese Plane is a top-rated option, producing perfect slices every time. It features a comfortable handle, a sharp and relatively long blade, and a flexible head for responsive slicing. Alternatively, the Norpro Stainless Steel Cheese Plane is a heavy-duty option that slices cheese thinly and consistently. Its rounded handle fits comfortably in your hand, making it effortless to use.
With the right tools and techniques, you can elevate your charcuterie board and impress your guests. Remember to have fun and get creative with your selections, as there are no hard and fast rules when it comes to crafting the perfect cheese board.
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Cutting hard cheeses: use a small cheese knife to chisel off large chunks
When preparing a charcuterie board, it's important to select a variety of cheeses with different textures and flavours to create a balanced and appealing spread. Cutting your cheese into bite-sized pieces or wedges can encourage guests to dig in.
Hard cheeses like cheddar are firm and easy to work with. When cutting hard cheeses, use a small cheese knife to chisel off large chunks. Don't worry about making perfect slices, as these cheeses tend to be low-moisture and crumbly. You can allow the cheese to break apart naturally into large shards or chunks. This unique texture will bring variety to your charcuterie board.
A sharp knife is essential for cutting hard cheeses. You can use a small cheese knife or even a chef's knife to slice cheddar. If you're serving a large group, it's a good idea to pre-slice your cheese, making it easier for guests to serve themselves.
For semi-hard or semi-firm cheeses, such as Muenster, a cheese plane will help you achieve the perfect slice. A cheese plane has a sharp rectangular opening that guarantees a clean cut. You can also use a thin-bladed cheese knife to cut rectangular blocks of semi-soft cheese into uniform-sized rounds or cubes.
If you're working with a semi-firm cheese, like havarti or gouda, take it out of the fridge a few minutes before slicing to make the process easier. You can also pop it in the freezer briefly to firm it up again if needed. Remember, most cheeses are best served at room temperature, so take your charcuterie board out 30 minutes before serving.
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Frequently asked questions
It is recommended to have a variety of flavours and textures on your charcuterie board. Choose a few different types of cheese, such as a soft cheese, a semi-soft cheese, and a strong-flavoured cheese. Cheddar is a popular choice as it is sharp, tangy, nutty, and firm.
You can use a simple wire or floss to cut very soft or semi-soft cheese. A butter knife or butter spreader is useful for spreadable cheese. For semi-hard cheeses, a cheese plane will guarantee the perfect slice. A small cheese knife can be used to cut hard cheeses. For semi-firm and firm cheeses, a cheese slicer can be used to cut thin slices.
Before cutting the cheese, plan how you want to present it and pair it with other foods like fresh fruit, meat, or crackers. Cut the cheddar cheese into bite-sized pieces or semi-thick slices. You can also cut at different angles to create shard-like crumbles. Place the cut cheeses around the board, leaving space between them.
