Frederic Melton
There is a precise science to cutting cheese that factors in shape, texture, and flavor. For instance, hard cheeses are best cut with a sharp knife and served at room temperature. Soft cheeses like chevre can be served whole with a spreader or soft cheese knife, or cut into uniform rounds. Semi-firm cheeses like havarti can be sliced longways, and softer cheeses like brie can be cut into wedges. For hard crystalline cheeses, it is recommended to serve wedges whole for guests to portion themselves.
| Characteristics | Values |
|---|---|
| Cheese Type | Hard, Soft, Semi-firm, Fresh, Softened, Firm, Crystalline |
| Cheese Texture | Creamy, Gooey, Crumbly |
| Cutting Technique | Horizontal, Slicing, Pre-portioning, Cubing, Quartering |
| Cutting Tools | Sharp knife, Wire slicer, Soft cheese knife, Cheese wire, Dental floss, Paring knife, Chef's knife, Utility knife, Skeleton knife |
| Presentation | Rectangular, Triangular, Stacked, Fanned out, Topped with dried fruit and herbs |
| Serving Style | Whole, Pre-sliced, Pre-cut, Pre-portioned |
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What You'll Learn
- Cutting hard cheeses: Use a sharp knife or cheese slicer, cutting even wedges from the centre to the outer edge
- Soft cheeses: Use a soft cheese knife or wire to prevent crumbling
- Semi-firm cheeses: Use a wire cheese slicer or a chef's knife
- Fresh or softened cheeses: Serve whole or pre-sliced, depending on the size of your gathering
- Cutting technique: Cut based on varietal and shape to reduce waste and ensure equal portion quality
Cutting hard cheeses: Use a sharp knife or cheese slicer, cutting even wedges from the centre to the outer edge
When it comes to cutting hard cheeses, it's important to use the right tools and techniques to ensure a neat and attractive presentation. Here are some detailed instructions for cutting hard cheeses:
Firstly, it's best to take the cheese out of the fridge at least 30 minutes before serving. While it's easier to cut hard cheeses when they are cold, you don't want them to be too cold as this can make it tricky to slice. Using a sharp knife is essential when cutting hard cheeses. A good hard cheese knife, such as a chef's knife, skeleton knife, or utility knife, will easily slice through the firm texture. If you want to use a cheese slicer, a wire slicer is recommended to prevent crumbly cheeses from sticking to the blade.
To cut even wedges, start by placing the cheese wedge on one of its cut sides. Trim off the top and bottom rinds, exposing the inner paste. Then, cut through the wedge from the centre to the outer edge, creating even, triangular slices with the rind on one end. Think of it like slicing a cake or pie—you want to end up with uniform slices that showcase both the paste and the rind.
If you're working with a very firm, crystalline cheese that's been aged for a long time, you might want to serve it in larger wedges that guests can portion themselves. In this case, skip the slices and simply place the wedge on your board, perhaps with a sharp Parmesan knife for guests to help themselves. Alternatively, you can chunk the paste into bite-sized pieces while leaving the rind intact, creating a visually appealing "frame" around the cheese.
Remember, the way you cut your cheese can impact the eating experience, so it's worth taking the time to consider the shape and size of your slices. For rectangular slices, spread them in an arc like a fan of cards. For triangular slices, stack them neatly, ensuring every edge faces the same way. With a bit of creativity and attention to detail, you can create a beautiful and functional cheese platter!
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Soft cheeses: Use a soft cheese knife or wire to prevent crumbling
Soft cheeses are often too gooey or crumbly to cut with a regular knife. To prevent crumbling, use a soft cheese knife or wire to cut soft cheeses into portions. A soft cheese knife is typically thin-bladed, which helps to prevent the cheese from sticking to the blade and crumbling. Alternatively, a wire slicer can be used to cut soft cheeses into slices, helping to keep their shape intact.
If you are working with a very soft, spreadable cheese, it can be best to serve it whole with a spreader or soft cheese knife, allowing guests to cut their own portions. However, if you would like to pre-portion soft cheeses, cut each log into several uniform rounds using a soft cheese knife or wire.
Some soft cheeses are too gooey and liquid inside to cut normally. In this case, use a sharp knife to cut through the top rind, then peel back the "lid" and let guests dip into the cheese with bread, crackers, vegetables, or a spoon. Cut Valençay-style cheeses into even quarters from the top down, then lay each quarter flat and cut through the rind to create quarter-inch-thick slices.
For very firm, crystalline cheeses aged for over a year, skip the slices and serve wedges whole for guests to portion themselves. You can also place the wedge on your board and cut the paste into chunks, leaving the rind intact to "frame" the cheese.
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Semi-firm cheeses: Use a wire cheese slicer or a chef's knife
Semi-firm cheeses, such as young gouda or havarti, can be cut with a wire cheese slicer or a chef's knife. If you're using a wire cheese slicer, it's best to cut the cheese into slices, much like a pie. You can also cut the cheese horizontally to give it a unique visual appeal and allow for a more even spread of rubs on the cheese.
If you're using a chef's knife, the specific cutting technique will depend on the shape of the cheese. For rectangular blocks of cheese, such as havarti, cut the cheese into long slices, and possibly in half again for smaller pieces. For larger blocks of cheese, such as manchego or parmesan, a basic chef's knife works well. For softer cheeses, you may need a specialty knife.
It is important to note that semi-firm cheeses can be tricky to cut if they are too cold. Take the cheese out of the fridge 30 minutes before serving and, if needed, place it in the freezer for a few minutes to make it easier to slice. However, remember that most cheeses are best served at room temperature.
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Fresh or softened cheeses: Serve whole or pre-sliced, depending on the size of your gathering
When it comes to fresh or softened cheeses, there are two ways to serve them: whole or pre-sliced. If you're serving a small group, it's perfectly acceptable to leave a ball of mozzarella or a log of goat cheese whole and let people cut or spread as much as they like. However, if you're hosting a large gathering or cocktail party, it may be more practical to serve your cheeses pre-sliced.
For soft cheeses like brie, a small triangle piece should be cut off near the point to avoid making a mess when serving. You can then cut the round in half, turn it, and cut it into 16 wedges. Pre-cut brie can be topped with honeycomb, herbs, fruit, or just about anything else. Logs of very soft cheese can be cut into uniform rounds using a thin-bladed soft cheese knife or cheese wire. Alternatively, unflavoured, unwaxed dental floss can be used to cut soft cheeses by laying the cheese on top of the floss and drawing the ends together.
Semi-firm cheeses like havarti can be sliced longways and possibly in half again for smaller pieces. A wire cheese slicer works well for these semi-firm types. It's best to prep semi-firm cheese before it comes to room temperature, as it can be tricky to cut at the ideal serving temperature.
Firm cheeses like parmesan or aged cheddar can be cut into even wedge slices from the centre to the outer edge, much like slicing a cake. To simplify this process, cut a round in half and work with a half-moon piece to ensure slices are even.
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Cutting technique: Cut based on varietal and shape to reduce waste and ensure equal portion quality
When it comes to cutting cheese, there are a few things to consider to ensure that everyone gets to enjoy the same quality of cheese in their portion while minimising waste. The first is the shape of the cheese. For example, rectangular cheeses can be presented in an arc, like a fan of cards, while triangular slices can be stacked with all edges facing the same way.
The second consideration is the type of cheese. Fresh or softened cheeses can be served whole, allowing guests to cut their own portions. However, if you're hosting a large gathering, it may be more convenient to pre-slice these cheeses. For instance, a round of brie can be cut into 16 wedges, which can then be topped with honeycomb, herbs, or fruit. Semi-firm cheeses like havarti can be sliced longways, and perhaps in half again for smaller portions.
For hard cheeses, a sharp knife is required. Cut even wedge slices from the centre to the outer edge, much like slicing a cake. You can simplify this by cutting the cheese wheel in half and working with a half-moon piece. If the cheese is very firm and crystalline, it may be best to serve it in wedges, providing a sharp knife for guests to cut their own portions.
Finally, the texture of the cheese will determine the type of knife or tool you use. For soft cheeses, a thin-bladed soft cheese knife or cheese wire can be used to cut uniform rounds. If you don't have these knives, unflavoured, unwaxed dental floss can be used to cut the cheese by laying it on top of the floss and drawing the ends up quickly. For hard cheeses, a cheese slicer or a paring knife can be used.
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Frequently asked questions
Use a sharp knife or a cheese slicer to cut hard cheeses into even slices from the centre to the outer edge. You can also cut rectangular slices and spread them in an arc, or cut triangular slices and stack them up.
Soft cheeses can be served whole with a spreader or soft cheese knife, or cut into uniform rounds using a thin-bladed soft cheese knife or cheese wire. You can also use unwaxed dental floss to cut soft cheeses.
Semi-firm cheeses can be cut with a wire cheese slicer or a chef's knife. Cut rectangular blocks longways and possibly in half again for smaller pieces.
Use a sharp, thin-bladed knife to cut through the top rind and peel it back. Cut the cheese into quarters and lay each quarter flat before cutting through the rind to create quarter-inch slices.
