Randy Chandler
Cutting a wedge of cheddar cheese can be done in a variety of ways, depending on the desired shape and size of the slices. Cheddar is considered a semi-hard or firm cheese, and it can be cut into triangles, cubes, shards, or rustic crumbles. The type of knife used can also vary, from a core knife to a wire cheese slicer, a chef's knife, or a flat cheese knife.
How to cut a cheddar cheese wedge
| Characteristics | Values |
|---|---|
| Knife type | Core knife, flat cheese knife, chef's knife, wire cheese slicer |
| Cutting technique | Cut a wedge at a 45-degree angle, slice diagonally, cut into triangles, cut into cubes |
| Cheese texture | Semi-hard, semi-firm, firm, aged |
| Cheese temperature | Bring to room temperature |
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What You'll Learn
Cutting a wedge into smaller wedges
Cutting a wedge of cheese into smaller wedges is a great way to serve cheddar, especially if you are creating a charcuterie board. It is also a good method if you want to create bite-sized pieces for guests to snack on.
To cut a wedge into smaller wedges, you can first cut the wedge in half, to create two smaller wedges. Then, lay each wedge on its flat side and cut from top to bottom to create thin slices. If you want to create even smaller pieces, you can lay the slices flat and cut them into rectangles, and then cut the rectangles in half to create squares.
For a different shape, you can cut the wedge into triangles. To do this, cut the wedge in half so that you have two rectangular pieces. Then, slice each half into thin, rectangular pieces. Finally, cut each rectangle diagonally from corner to corner to create triangles.
If you want to create a rustic look, you can cut the wedge into chunks and crumbles. First, cut the wedge into thick, 1-2 inch wedges. Then, use your hands or kitchen gloves to slowly break the cheese into smaller chunks.
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Cutting a wedge into thin slices
To cut a wedge of cheddar cheese into thin slices, you can use a sharp knife, a wire cheese slicer, or a mandolin. If you want to cut the cheese into thin sheets, a cheese plane can be used. Start by letting the cheese sit at room temperature for 30 minutes before cutting. This will make it easier to cut and improve its taste and texture.
For a wedge, lay the cheese flat on its side. If your wedge is large, you can cut it in half first to make shorter slices. Then, starting at the tip of the wedge, slice down the width of the cheese, making a cut every 1/4 to 3/4 inch (0.64 to 1.91 cm). This technique works well for semi-hard or hard cheeses like cheddar, asiago, goya, and romano.
If you want to cut the cheese into thin, even slices, a wire cheese slicer or mandolin may be the best option. Place the block of cheese on its side and hold it in place with one hand. Set the wire of the slicer or mandolin at the edge of the cheese and apply gentle pressure to push it through. You can adjust the thickness of the slices using the feature on some wire cheese slicers.
For a rustic chop, lay the wedge on its side with the tip facing you. Angle your knife to cut at a 45-degree angle, keeping the knife tip centered in the cheese. Continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick. This method works well for crumbly cheeses.
If you are cutting a rectangular block of cheddar, you can create thin, even slices by laying the cheese with its largest surface down and slicing it into small rectangles. You can adjust the thickness of the slices by cutting them in half or into quarters to create perfect squares or triangles.
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Cutting a block into triangles
Cutting a block of cheddar cheese into triangles is a great way to present the cheese, especially if you are serving it with dips or chutneys. Triangles are also a fun shape for a cheese board.
First, cut the block of cheese in half so that you have two rectangular pieces. It is best to use a core knife, which is designed for cutting cheese, or a sharp chef's knife. If your block of cheese is particularly large, you may want to cut the halves into more manageable rectangular pieces.
Next, cut these rectangles into 1/8-inch (0.32 cm) thick slices. You can do this by placing the block on its side and holding it in place with one hand while you cut with the other.
Then, to create triangles, cut these slices diagonally from corner to corner. You should now have a selection of triangular slices of cheese.
For smaller triangles, simply cut the triangles in half, or slice from top to bottom.
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Cutting a block into thin sheet slices
Cutting a block of cheddar cheese into thin sheet slices is a great way to present this popular variety of cheese. Cheddar is a semi-hard cheese, and it is best to use a core knife or a sharp knife to cut clean slices through the block.
Firstly, cut the block of cheese in half so that you have two rectangular pieces. You can then cut these halves into thin slices, about 1/8 inch thick, using vertical cuts. This will give you neat, rectangular slices.
If you want to create thin sheet slices, you can use a cheese plane. Place the block of cheese on its shorter side and position the cheese plane at the top, flat edge. Pull the plane slowly and firmly over the cheese to create paper-thin slices. This method is great for crackers, rolls, or sandwiches.
For a different shape, you can cut the rectangular slices diagonally from corner to corner, creating triangles. You can also cut the block into cubes by first cutting the block into thirds, and then slicing across to create bite-sized cubes.
If you are working with a very aged cheddar, which tends to be firmer, you can create shard-like crumbles by cutting the cheese at different angles with a very sharp knife.
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Cutting a block into cubes
To cut a block of cheddar cheese into cubes, you can follow these steps:
First, place the block of cheese on a cutting board with its largest surface facing down. This will give you a stable base to work with. Using a sharp knife, preferably a chef's knife or a cheese plane, slice the block of cheese into thin, rectangular pieces. The thickness of these slices will determine the size of your cubes, so aim for about 1/8 to 1/4 inch (0.32 to 0.64 cm) thick.
Next, take each slice and cut it into strips of equal width. Again, the width of these strips will determine the size of your cubes, so cut them to your desired thickness. Now, you should have a stack of strips. Stack these strips on top of each other to create a small block.
Finally, cut this small block into cubes by slicing through it in the opposite direction of your strips. Turn the block on its side and cut it into slabs. Then, carefully turn the slabs on their sides and cut them into cubes.
If you're working with a very firm block of cheddar, you might want to use a wire cheese slicer or a machine like the FoodTools 5-AF wire slicing machine to get precise cuts. This machine uses a wire harp to cut the cheese in three different cycles to create perfectly portioned cubes.
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Frequently asked questions
First, place the cheese bar on its side and cut it in half. Then, lay the cheese flat and cut it into thirds lengthwise. Finally, rotate and slice across to create cubes.
Cut the cheese block in half so that you have two rectangular pieces. Then, slice each half into 1/8-inch thick rectangular pieces using vertical cuts. Finally, chop diagonally from corner to corner to create a triangle.
Cut the wedge in half first for shorter slices. Then, lay the wedge on its side with the tip facing you. Angle your knife to cut a wedge at a 45-degree angle, keeping the knife tip in the centre of the cheese. Continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch thick.
First, bring the cheese to room temperature. Then, use a very sharp knife to cut into the wedge at different angles to create shard-like crumbles. You can also cut the wedge into thick 1-2-inch wedges, and then break the cheese into chunks and crumbles with your hands or kitchen gloves.
