Patrick Oconnell
Whether you're creating a cheeseboard or making grilled cheese, the way you cut your cheddar can elevate the entire experience. Cubed cheddar is perfect for snacking and easy to spear with toothpicks. To cut your cheddar into cubes, you can use a knife or a wire slicing machine. If you're using a knife, start by bringing your cheese to room temperature for easier slicing. Next, lay the cheese flat and cut it lengthwise into thirds. Rotate the block and slice across to create cubes. If you're using a wire slicing machine, the block of cheese needs to be cut and rotated in three different cycles.
Characteristics of cutting cheddar cheese into cubes
| Characteristics | Values |
|---|---|
| Temperature | Bring the cheese to room temperature for easier slicing and fuller flavor |
| Cutting | Cut long ways into thirds, then rotate and slice across to create cubes |
| Knife | Choosing the perfect knife can make a difference |
| Presentation | Cubes are ideal for easy snacking and can be speared with toothpicks |
| Texture | As cheddar ages, it loses moisture content, making its texture denser |
| Storage | Take the cheese out of the fridge 30 minutes before serving |
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What You'll Learn
Bring cheddar to room temperature
To cut cheddar cheese into cubes, it is important to first bring the cheese to room temperature. This is a crucial step as it ensures the cheese is easier to slice and will also result in a fuller flavor. Removing the cheese from the fridge approximately 30 minutes before serving will allow it to warm up and soften slightly, making it more pliable and simpler to cut into the desired shape.
When it comes to cheddar cheese, the temperature at which it is served can significantly impact its texture and taste. Allowing the cheese to reach room temperature enhances its flavor, making it richer and more robust. This is especially important if the cheese is to be enjoyed on its own or as part of a charcuterie board, where the full flavor of the cheese can be appreciated.
Additionally, bringing the cheddar to room temperature aids in achieving cleaner and more precise cuts. Cold cheese tends to be firmer and more brittle, making it challenging to cut smoothly. By letting the cheese warm up slightly, you reduce the risk of crumbling or uneven slices, ensuring your cubes are neat and uniform.
For the best results, place the block of cheddar on a clean, flat surface and let it sit for a while. The exact time will depend on the initial temperature of the cheese and the ambient temperature of the room, but aim for around 30 minutes to notice a difference. If you are in a hurry, you can shorten this time by cutting the cheese into smaller pieces to speed up the warming process.
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Cut long ways into thirds
To cut cheddar cheese into cubes, start by bringing the cheese to room temperature for easier slicing. Next, lay the cheese flat and cut it lengthwise into three equal or evenly sized pieces. This will require a sharp knife and a steady hand to ensure the slices are as even as possible.
Once you have three long slices of cheese, rotate the stack of three so that the long side is facing you. Cut the stack into thirds again, this time horizontally. You will now have nine equally sized pieces of cheese.
For the final step, simply cut each of the nine pieces into three equal cubes. You will be left with 27 cubes of cheese. This method ensures that each cube is roughly the same size, creating a consistent and aesthetically pleasing look for your cheese board or snack plate.
It is important to note that the size of the cubes can be adjusted based on personal preference or intended use. Smaller cubes might be ideal for snacking or adding to a charcuterie board, while larger cubes could be better for cooking or melting. Additionally, if you prefer triangles, you can simply cut the cheese diagonally instead of straight across.
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Rotate and slice across
To cut cheddar cheese into cubes, you must first cut the cheese into thirds lengthwise. To do this, lay the cheese flat and cut it lengthwise into three equal parts. This will give you three long blocks of cheese.
Now, you will rotate these blocks and slice across to create cubes. This process can be done by hand or with a wire slicing machine. If you are using a wire slicing machine, you will need to rotate the blocks 90 degrees so that the portioned slabs are perpendicular to the wire harp above. It is important to ensure that the block and the previous slices are aligned as close to perpendicular as possible to ensure even cubes.
If you are cutting by hand, you will need a sharp knife and a steady hand. Hold the block of cheese firmly with one hand and slice across the grain to create thin, even slices. Be careful to keep your fingers clear of the blade.
Once you have cut all the blocks into thin slices, you can begin to cut these slices into cubes. Stack the slices evenly and use a sharp knife to slice through them in one fluid motion. This will give you perfectly cubed cheddar cheese, ideal for snacking or adding to a charcuterie board.
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Stack and align evenly
Stacking and aligning the cheese evenly is an important step in the process of cutting cheddar cheese into perfect cubes. This step is usually done using a machine, such as the FoodTools 5-AF wire slicing machine, which uses a wire harp to cut the cheese.
Firstly, the cheese must be brought to room temperature for easier slicing. This can be done by taking the cheese out of the fridge approximately 30 minutes before serving. The ideal slicing temperature depends on the cheese product, texture, consistency, and size of the block. For example, Fontina cheese, a semi-soft cheese, should be sliced at around 43° Fahrenheit.
Once the cheese is at the right temperature, it is placed on the machine platform, centred under the wire harp, and then sliced into slabs. The slabs are then stacked and rotated 90 degrees so that the portioned slabs are perpendicular to the wire harp. It is important to ensure that the slabs are aligned as closely perpendicular to the wire harp as possible to guarantee even cubes.
The wire harp is then lowered to slice the slabs into columns. Once the wires have passed completely through the cheese, the block can be carefully lifted and set aside. The harp is then returned to its original position, and the entire stack of cheese columns is rotated again so that one plane of portions is vertical.
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Slice into cubes
To cut cheddar cheese into perfect little cubes, you'll need to follow a few simple steps. Start by taking your cheese out of the fridge about 30 minutes before you plan to cut it, to let it warm up to room temperature. This will make it easier to slice and will also enhance the flavour.
Next, lay your block of cheddar on its largest, flattest surface. Cut the block lengthwise into three long slabs. Then, rotate the block and cut across the slabs to create columns. You should now have a stack of cheese columns.
To turn these columns into cubes, rotate the stack 90 degrees so that the columns are upright. Carefully slice through the stack, and you'll be left with a pile of cheese cubes.
For the best results, make sure your cheese cubes are evenly sized and stacked neatly. This will ensure a consistent texture and melting time when cooking, and a tidy appearance when plating or arranging on a cheeseboard.
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Frequently asked questions
Start by bringing your cheese to room temperature for easier slicing. Then, lay the cheese with its largest surface down and cut it into long slabs. Rotate the block 90 degrees and slice the slabs into columns. Finally, turn the entire stack of cheese columns 90 degrees so that one plane of portions are vertical and slice across to create cubes.
Choosing the perfect knife can make all the difference. For softer cheeses, you can use a wire harp to slice through the cheese.
Before cutting, take the cheese out of the fridge about 30 minutes before serving. This will make it easier to cut. You can also cut the cheese into triangles by cutting the rectangular slices diagonally through the center.
