Patrick Oconnell
Cutting goat cheese is an art form that, when done correctly, can help preserve the aromas and extend the shelf life of the cheese. Depending on the shape of the cheese, the cutting technique varies. For example, round cheeses should be cut like a cake, working from the centre outward to the rind, while long cheeses should be cut into round slices. The type of knife used is also important – a traditional knife with a curved tip and twin-forked end is a good option, or a cheese harp for thin, precise cuts. To ensure consistent, thin slices, it's important to keep the cheese very cold and to wipe the knife clean between cuts.
| Characteristics | Values |
|---|---|
| Knife | Traditional knife with a curved tip and twin-forked end |
| Cheese harp | |
| Cheese planer | |
| Dental floss or unwaxed fishing line | |
| Temperature | Very cold |
| Cutting technique | Cut from the centre outward to the rind |
| Cut from mildest to strongest |
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What You'll Learn
- Cutting by shape: cut round cheeses like a cake, long cheeses into rounds, and pyramids into triangles
- Use the right knife: a traditional curved-tip knife or a cheese harp for thin, precise cuts
- Wipe the knife: clean the knife between cuts to avoid mixing flavours
- Temperature: ensure cheese is very cold, but not frozen, to maintain texture
- Cutting order: cut cheeses from mildest to strongest to prevent flavour mixing
Cutting by shape: cut round cheeses like a cake, long cheeses into rounds, and pyramids into triangles
When cutting goat cheese, the shape of the cheese determines how it should be cut. For example, round cheeses should be cut like a cake, long cheeses should be cut into rounds, and pyramids should be cut into triangles. This way, you can prevent the flavours from mingling as you continue slicing and present a beautiful cheese platter.
For round goat cheeses, such as a wheel of cheese, use a traditional knife with a curved tip and twin-forked end. Cut the cheese like you would a cake, starting at the centre and moving outwards. This will ensure that everyone receives a slice with a similar taste and texture.
Long goat cheeses, such as a log or cylinder, can be cut into thin, uniform rounds. To achieve consistent slices, it is essential to keep the cheese very cold. You can use a wire cheese slicer or a cheese planer to cut thin slices. If you do not have these tools, dental floss or even monofilament fishing line can be used to cut through the cheese. Remember to wipe your knife or tool with a damp towel between cuts to prevent the slices from sticking together or falling apart.
When cutting pyramid-shaped goat cheeses, cut the cheese into triangular slices. This will allow your guests to enjoy the cheese's unique shape while also providing a generous portion. You can use a traditional knife or a cheese harp, which is a less well-known tool but is especially popular with fans of goat cheese logs. As with other shapes, remember to wipe your knife or tool between cuts to avoid mixing flavours.
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Use the right knife: a traditional curved-tip knife or a cheese harp for thin, precise cuts
When it comes to cutting goat cheese, the right knife makes all the difference in achieving thin, precise cuts that showcase the cheese's texture and flavour nuances. The traditional knife for this job has a curved tip and a twin-forked end. This design is well-suited for cutting through the soft, creamy centre of the cheese while preserving the aromas and extending the shelf life of the cheese.
For those who appreciate the unique characteristics of goat cheese logs, the cheese harp is an excellent investment. This less conventional tool, fitted with a cheese-cutting wire, allows for clean, thin, and precise cuts. The wire slices through the cheese without causing it to crumble, ensuring each slice retains its structural integrity. The cheese harp is a favourite among goat cheese enthusiasts for this very reason.
To use the cheese harp, start by ensuring the cheese is very cold. Take it out of the fridge about an hour before serving to bring it to the ideal temperature. Then, with the cheese harp, create a thin, precise cut into the cheese, using the wire to gently slice through without applying too much pressure. This technique will result in elegant, consistent slices that showcase the cheese's texture and flavour.
It is worth noting that, regardless of the knife you choose, maintaining the knife's cleanliness between cuts is essential. Wipe the knife with a damp towel or cloth after each slice to prevent mixing distinct flavours and to preserve the integrity of the cheese's taste. This simple step ensures that each bite is a true representation of the cheese's intended flavour and aroma.
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Wipe the knife: clean the knife between cuts to avoid mixing flavours
When cutting goat cheese, it is important to wipe the knife clean between cuts to avoid mixing flavours. Goat cheese, like any other cheese, is a mixture of textures and flavours. The correct cutting technique will allow everyone to enjoy the nuances of the cheese, from the softest, creamiest centre to the most pronounced flavour at the rind.
To avoid mixing flavours, it is recommended to use a clean knife for each type of cheese. If you only have one knife, make sure to wipe it clean between cuts. This will ensure that the flavours of each cheese are not mixed and that each guest can enjoy the unique flavours and aromas of each cheese.
A damp towel can be used to wipe the knife between cuts. This will remove any cheese residue and help to keep the knife clean. It is also important to keep the cheese very cold, but not frozen, as freezing will change the texture of the cheese.
By wiping the knife between cuts and keeping the cheese cold, you can ensure that each slice of cheese is consistent and preserves the intended flavours and textures. This attention to detail will elevate the cheese-cutting experience and showcase the cheese in the best possible way.
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Temperature: ensure cheese is very cold, but not frozen, to maintain texture
When it comes to cutting goat cheese, temperature plays a crucial role in maintaining the texture of the cheese. It is recommended to ensure that the cheese is very cold but not frozen. This helps to preserve the cheese's texture and keep it from becoming too soft or crumbly, making it easier to cut and serve.
To achieve this, it is advisable to take the goat cheese out of the fridge about an hour before serving. This allows the cheese to warm up slightly and makes it easier to cut without affecting its texture. Leaving the cheese at room temperature for too long, however, can cause it to become too soft and challenging to cut neatly.
The ideal temperature range for cutting goat cheese aims to strike a balance between coldness and softness. By keeping the cheese very cold, you can preserve its texture and extend its shelf life. This is especially important for softer cheeses, as they tend to have a shorter shelf life and are more susceptible to changes in temperature.
Additionally, the temperature of the knife used for cutting can also impact the cheese's texture. Using a warm knife, for instance, from hot water, can help glide through the cheese smoothly without squashing or tearing it. Alternatively, a cold knife can be used to make cleaner cuts, especially when dealing with harder cheeses.
In summary, maintaining a very cold temperature for goat cheese, just shy of freezing, is essential to preserve its texture and extend its shelf life. By allowing the cheese to warm slightly before serving and using appropriate knife temperatures, you can ensure a neat and precise cutting experience while still enjoying the intended flavors and aromas of the cheese.
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Cutting order: cut cheeses from mildest to strongest to prevent flavour mixing
When cutting goat cheese, it is recommended to cut the cheeses from mildest to strongest to prevent the flavours from mingling as you continue slicing. This is especially important if you only have one knife, as distinct flavours can be mixed if the knife is not wiped clean between cuts.
To properly cut goat cheese, you must also consider the shape of the cheese. For round cheeses, cut from the centre outward to the rind and serve same-sized triangular wedges, much like how a cake is cut. Long cheeses, such as the Ripened goat log, should be cut into round slices. Pyramids, on the other hand, are cut into thin triangular portions from the centre down through the height of the cheese. To avoid the last portion being only the rind, always carve a tip on each piece. You can then cut parallel slices lengthwise from the tip or diagonally from the edge.
Small goat cheeses, such as Crottin de Chavignol and Chabichou du Poitou, should be cut into equal parts from the centre to the edge. This cutting technique ensures that the flavours and nuances of the cheese are evenly distributed between portions. For example, a round of Camembert has a softer, creamier centre and a stronger flavour at the rind. By cutting from the centre outward, you can ensure that each slice has a range of textures and flavours.
To fully appreciate the flavours of goat cheese, it is recommended to take the cheeses out of the fridge about an hour before serving. This ensures that the cheese is not too cold, allowing the flavours to shine through.
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Frequently asked questions
A traditional knife with a curved tip and twin-forked end is a good option for cutting goat cheese. If you want to cut thin slices, a cheese planer, cheese harp, or wire cheese slicer are also good options.
Cut round goat cheese like a cake. Work from the center outward to the rind and serve same-sized triangular wedges.
Cut long cheeses into round slices.
Cut thin triangular portions from the center down through the height of the cheese.
